Frozen apples can be used to making apple filling for cakes, tarts, muffins, and pastries.
You can use puff pastry to make unique designs for apple turnovers and apple tarts.
You can thaw your apples overnight in the fridge, and then cook them into a brown sugar sauce for a sweet apple filling for strudels and turnovers.
Apple turnovers
Apple turnovers are made by baking the apples into a brown sugar and cinnamon sauce.
The sauce coats the apples as they bake in the oven to soften them.
The apple filling is transferred into a piece of puff pastry.
The puff pastry is folded over the apples and is sealed closed.
Egg is brushed onto the apple puff pastry to make it have a glossy look when it comes out of the oven.
Granulated sugar is sprinkled over the pastry to make it have a sugary crust while it cooks.
A few slits can be made in the top of the pastry to let the filling ooze out as the apple puff pastry dessert cooks.
Once the dessert cools down, a vanilla glaze is drizzled on the top of them right before serving.
Caramel Apple Carrot Cake
Caramel apple carrot cake is a carrot cake that has an apple filling folded into the carrot cake batter.
Apple filling is made by cooking together apples, brown sugar, butter, and dulce de leche until it’s bubbling and thickened.
Caramel apple carrot cake is iced with vanilla cream cheese frosting.
Apple Crumble Muffins
Apple crumble muffins are like eating an apple crumble, but in muffin form! (minus the vanilla ice cream!!)
Apple crumble muffins are made by using diced apples, cinnamon, and nutmeg to flavor the muffin batter.
The crumble portion of the apple muffins is made by mixed together pieces of butter, cinnamon, rolled oats, and brown sugar.
The crumble is sprinkled on the top of the muffin batter, and then baked in the oven.
The oats crisp up in the oven, making the muffins have a little crunchy texture when you bite into the muffins.
Puff Pastry Apple Tart
Puff pastry apple tart is made by rolling out a sheet of puff pastry dough.
The dough is scored around the rectangle shape to make it have an edging around the dough.
This creates the sides of the tart that keep the apples in place as it cooks.
Egg is brushed onto the tart to have a barrier in between the apple mixture and the pastry. The edges of the tart will have a sheen to them when brushed with egg, making it have a professional look to it.
Sliced apples are mixed together with a combination of brown sugar, cinnamon, melted butter, and lemon juice.
The apples are arranged to lay on their side, giving the tart a uniform look to it.
The tart is baked in the oven and then it set to cool.
Once the tart has cooled, a vanilla frosting is drizzled over the tart prior to serving.
Apple Strudel
Apple strudel is made by combining sliced apples, lemon juice, vanilla, brown sugar, cinnamon, flour and raisins into a sauce.
Roll out the puff pastry into a sheet. It should be about 1/3 cm in thickness. Place the dough on a cutting board.
Place the apple mixture down the middle of the puff pastry. Cut the edges of the dough into strips.
Arrange the strips to criss cross over one another. Seal the dough onto itself with a little bit of water.
Brush the apple strudel puff pastry with egg to give it a buttery look to it once it bakes.
Bake the puff pastry apple strudel and let it cool.
Once the apple strudel is cooled, you can add a drizzle of vanilla glaze if desired.
Cut the strudel in slices to serve.
