Apple and cinnamon puff pastry muffins

6 servings
1 hour 40 min

Cinnamon apples are a traditional taste combination, there are a huge number of recipes with this filling, and apples are the most common fruit in the vastness of our Motherland. Now I will show you how to make muffins with apples and cinnamon from puff pastry. Muffins are a mini version of the pie, they are convenient because they are served in portions. Stages of preparation of muffins with apples and cinnamon.
1. We roll the dough into a thin layer (the thinner you roll the dough, the more beautiful the future "snail" will be), grease with melted butter and sprinkle with cinnamon so that it covers the entire layer of dough (it took me 2 tablespoons with a slide). Then we roll everything into a roll, carefully pinch the edges so that they do not spin up and cut, about 0. 5 cm2 thick. Grease the muffin tin with butter (so that the cooked muffins easily jump out of it), lay out the dough and press with your fingers. Lubricate the resulting base with an egg.

3. For filling, we take apples peeled and cut with a cube, add lemon juice, sugar, cinnamon, toasted walnut (walnut must be fried, so it reveals all its taste) and flour. We mix everything and put the filling in a muffin tin. You need to put the fillings more, with a slide, since during baking the apples will decrease in volume.

4. We do the caps for muffins as follows: we take the "snails" from the dough, put it on the board, cover it with baking paper, or, as in my case, with cling film and roll it out into a thin layer, cut out the mugs and cover the muffins, tightly pinching the edges. Grease the resulting blank with egg on top, sprinkle with a little sugar to form a caramel crust, make a notch on top and put it in an oven heated to 180 degrees for 40 minutes. Serve with ice cream, caramel, or whipped cream. Enjoy your meal!