Weather today is – in a word – Fabulous. Just warm enough to go outside and cool enough to not get hot while working.
The yard is a disaster just about everywhere – so I’m trying to get a jump on summer and get a few thing done early, i.e., weeding along the fence lines, clean out the garden area, place some tile under the small BBQ, move some rocks (got to watch out for snakes now that it’s getting warm!!), pull up some cedar fence posts that are in the way, and take some debris to the dump. WOW – when I put it in writing – looks huge!
Seems there is always more to do than I have time and energy for. But, have found that following my mom’s philosophy to do a little bit each day and it will eventually get done – works!!
Was happy to see that my little pink Dogwood tree survived.
Had the crescent dough pastry again. This time with apple filling – if possible, these were better than the blueberries. As previously mentioned, this time cut the dough into eight portions rather than six. Definitely a good call.
Before filling, brushed the squashed dough with a mixture of melted butter and Splenda® – wanted to see if Splenda® would make a difference in appearance, taste, etc. vs. sugar. It did not. So this is good for those watching sugar intake.
For these pastries I made my own apple filling the previous day so it would be cooled. The recipe below is the one I used requiring only one apple – plenty for the eight pastries . . . with a little left over. 🙂
- 1 apple – peeled, cored and chopped into small bits
- 3 TBSP Splenda® (less if you don’t like things too sweet)
- 1/2+ cup water (approx)
- 1 tsp cinnamon
- dash Cloves
- 1 TBSP corn starch
- Place 1/4 cup water, Splenda® and apples in a sauce pan over low-medium heat.
- Cook until slightly tender – stir occasionally while cooking and if needed add water as needed to keep from drying out. You want to have about 1/4 cup liquid with the fruit when softened.
- Add in cinnamon and cloves, stir
- Mix 1/4 cup water and corn starch together in a small bowl and pour about half of the mixture into the fruit. Continue cooking over low heat until slightly thickened. Adjust the water if necessary. You want to have a clear, slightly thick bonding agent for the fruit. Sort of like a thick preserve. Add in the remaining water/corn starch mixture as needed to achieve this texture. Allow this to cook for 1-2 minutes. Allowing it to cook will eliminate the floury taste.
- Use or refrigerate until needed.
Fill the prepared crescent dough and bake. For those that missed the previous post, bake pastries in a pre-heated oven at 375 degrees for about 12-14 minutes or until golden brown. Drizzle with powdered sugar glaze.
To see the original post using blueberries, visit this link. And if the number of dewberries that seem to be filling the fields is any indication of a good crop – we may even try some dewberry pastries.
Note: You know me I don’t throw away much in the way of food. So decided to re-heat the leftover apples and serve them as a side dish with some spiral cut ham we had over the weekend. Delicious!!!! In fact they were so good, David wants to have them next time we have ham – guess I’ll be making these spicy apples again even if we don’t have crescent danishes.
OK – you’ve probably seen this video as it’s been everywhere – but I enjoyed it so much just had to put it up for those that maybe missed it.