Summary: I have often said that Mr Ask loves to try deep frying all sorts of foods but strangely this was my idea! I have been watching that Bon Appetit Youtube series where pastry chef Claire Saffitz tries to recreate commercial lollies, cereal and cakes in a gourmet way. Mr Ask was asking me what I would would recreate and it had to be McDonalds fried apple pies! I think that Maccas stopped selling these in the US and went with a baked version but they still sell the deep fried ones here in Australia. I love how my version turned out! Less crunchy and more tender but with the same gooey, spiced caramel apple vibe. Mr Ask thinks my version is more gourmet and way better but I think comparison is the thief of joy because both are delightful! But the best part of making these is that you can whip up a batch and freeze them and cook them off whenever you fancy a sweet treat!
We have a deep fryer that we keep filled with solid vegetable oil. A cast iron Dutch oven or large wok with a good amount of normal vegetable/canola/peanut oil and a thermometer will work just as well. Or you can opt not to fry and put these in the oven instead. I have instructions for both methods in the recipe. You can also keep this vegan by switching the butter for a vegan buttery spread and using a vegan puff pastry. Most easily available puff pastry is no longer made with butter and many are accidentally vegan but I know Borg’s make a specifically vegan puff.
Ingredients
- 3 Granny Smith apples
- 2 Pink Lady apples
- 1/3 cup brown sugar, packed
- 50g salted butter or vegan buttery spread
- 1 1/4 tsp cinnamon
- 1/2 tsp allspice
- 1/4 cardamom
- 3 sheets puff pastry, vegan if desired
- Vegetable oil for deep frying
- Peel, core and chop the apples. Add the prepared apples, butter, sugar and spices to a saucepan. Cook over medium heat, stirring often, for 10 minutes or until apples are just tender. Allow the apple mixture to cool completely; you can also thaw the puff pastry while you wait.
- Cut each of the puff pastry sheets into 4 equal squares (12 squares total). Working one square at a time, use a pastry brush or finger to moisten the border of the square with water to help the pastry stick closed. Spoon 2 tablespoons of filling on to one half of the square and fold the empty half over the filling to form a rectangle. Crimp the open edges of the pastry with a fork to close.
- Baking: Lay these on a lined baking tray and brush with beaten egg or vegetable oil. Bake in an oven preheated to 200C for around 10-15mins or until puffed and golden brown. If you opt to freeze some for later, allow to defrost before baking.
- Deep Frying: Transfer the filled pies to a plate or lined tray and place in the freezer for a minimum of 1 hour. The pies can be frozen for up to 6 months before frying, just freeze them flat until solid and then you can either double bag them or put them in an air tight container.
- Heat oil to 190C and fry pies in small batches for 8 minutes, turning ocassionaly. Allow to drain on paper towel before dusting with icing sugar and serving immediately.
Makes 12
You might also like
Leave A Reply