Recipe
Ingredients
-
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
-
1/2 cup mascarpone cheese, softened
-
4 teaspoons packed brown sugar
-
1 tablespoon port wine
-
1/2 teaspoon ground cinnamon
-
2 teaspoons lemon juice
-
1 red or green apple, finely chopped
Directions
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin-pan cups.
Bake for 10 minutes or until the tartlet shells are golden brown.
Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and stir to coat. Divide the apple mixture among the tartlet shells.
Bake for 10 minutes or until the filling is hot and bubbling.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Swiss Ham & Asparagus Shells
-
Sriracha Palmiers
-
Easter Egg Marshmallow Crème Puffs
-
Mediterranean Spring Rolls
-
Salmon with Cucumber-Dill Cream Napoleons
-
Pear, Gorgonzola & Honey Cups
-
Chicken Pot Pie Squares
-
Savory Mini Wraparounds
-
Chocolate Velvet Torte
-
Wicked Dessert Puffs
-
Stuffed-Crust Sopressata Pizza with Lemony Arugula Salad
-
Spinach and Feta Mini-Calzones
-
Sweetheart Palmiers
-
Carole’s Crab Rangoon Shells
-
New England Seafood Salad Shells
-
Petit Fours Berry Shortcakes
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?