Individualized desserts are fun…especially when warm apples and raisins are tucked inside a flakey pastry crust with caramelized sugar on top. Either homemade or store bought pastry crust works (I prefer homemade, it’s tastes lighter, but either will work great). It’s a really simple filling and not too sweet. The classic flavor combination of apples and raisins never go out of style, so use this recipe to entertain! Sometimes I serve these with a caramel dipping sauce, other times with ice cream, powdered sugar, plain, etc.
1 pate brisee (or thawed pie dough)
4 apples (≈ 4 cups)
¼ cup water
¼ cup raisins
¼ cup golden raisins
3 tablespoons sugar
1 tablespoons butter
1 teaspoon cinnamon
¼ teaspoon salt
Extra sugar for topping (optional)
Peel and dice the apples. Put the diced apples into a saucepan over medium-high heat. Add in the water, both types of raisins, butter, sugar, cinnamon, and salt. Stir to combine. Allow this to cook together for 5-8 minutes or until the apples are tender and raisins become plump. Remove from heat and allow it to cool completely.
Roll out your pastry dough and cut into circles (I use the rim of a margarita glass as my cutter).
Put about a tablespoon and a half of the apple filling on one side of the dough circle. Lightly brush the edges of the dough with water (I use my finger instead of a pastry brush). Fold the dough so it becomes a crescent and then pinch it closed around the filling. Brush the top of the crescent with a little beaten egg and sprinkle with sugar. Cut a slit into the top of it to allow steam to escape while it cooks. Put into the oven and bake for 25-30 minutes, or until golden.
Allow to cool for 3-5 minutes before biting into one!