Mini Apple Pies

First of all, apologies! It’s been almost a month since I last posted a recipe, ridiculous! For those of you who have Crumbs and Sprinkles on Facebook, you’ll know that I have been working a lot recently… When I say a lot, I mean getting up at 5 in the morning and not getting back from work until midnight. Sufficed to say, I’ve barely had time to bake, let alone blog, which is very saddening! However, today I finally had a day off and not only have I baked my first cheesecake (recipe and photos to come soon), I am also finally able to post about the mini apple pies I made a few weeks ago! I asked my Facebook friends which recipe they’d rather hear about grissini or apple pies and apple pies prevailed so here they are!

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These apple pies went to work with me on a long stint so unfortunately, I could only manage a quick photograph of them in their tin before I went to work but I still think they look almost as good as they tasted! I used a basic sweet pastry recipe and filled it with an apple fruit filling that I added cinnamon to. The result ended in something very addictive… I particularly liked the depth of flavour of the pastry, I think the sugar added an extra flavour to it and the balance between pastry and apple was perfect. These were a lot simpler to make than I thought they would be and produced a delicious snack or dessert.

Mini Apple Pies

Ingredients

350g plain flour

200g cold butter

100g golden caster sugar

pinch of salt

1 egg yolk

2 capfuls of vanilla extract

2 tablespoons water

1 tablespoon milk to glaze

1 can apple fruit filling

Cinnamon to taste

Method

  • Put the flour and butter in a bowl and rub together until the mixture is the consistency of breadcrumbs and then stir in the sugar and salt.
  • Put the egg yolk into the flour mixture with the vanilla essence and stir with a knife. 
  • Add the water gradually and stir with a knife until it begins to clump together, then make a ball with it using your hands and knead until smooth.
  • Put the pastry in the fridge for an hour. Put the apple fruit filling in a bowl and add a sprinkle of cinnamon to it, stir to combine.
  • Preheat the oven to 180C fan and roll out the pastry to about 5mm thick. Cut out circles to fit your cupcake tray (I used a shallow cup rather than a deep muffin tray to ensure a balance between the pastry and apple flavours). Place the pastry circles in the wells of the tray (I greased the wells slightly before doing this but I don’t think it’s always necessary).
  • Fill each cup with the apple mixture but do not over fill, otherwise filling will ooze out of the pies.
  • Re-roll the pastry and cut out smaller circles to make the pie tops. Dab milk along the edge of each pie, place the top circle on and seal each pie.
  • Glaze them with milk and stab the tops once with a knife so that a small hole appears and can allow for steam to escape whilst baking.
  • Cook for 15-25 minutes or until golden brown.
  • Enjoy!

Cinnamon Roll Doughnut Pie! Oh yes…that’s what I said.

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So, recently I made mini cinnamon roll doughnuts and they seemed to be a rather popular blog post! They were also very popular with me; bite size, full of flavour, fluffy and fresh! My love of these mini delights got me thinking about how I could develop this recipe and make it even better. I’ve recently been watching ‘Unique Sweets’ and it really inspires me to try to make something a bit different. I saw one that visited Momofuku milk bar and they make some very interesting pies, such as the crack pie and grasshopper pie, they looked incredible. Hence, the idea for cinnamon roll doughnut pie! A shortcrust pastry crust, cinnamon roll sauce, topped with doughnut batter packed full of chocolate chips to give it that extra flavour and texture.

ImageI was actually surprised at how well this turned out and how addictive it was. The doughnut layer was a little thick but still fluffy and flavoursome. I think when I make this again, I will extend the pastry out to the sides of the case to give it that extra bite and I will put in more sauce to ensure that you always get a kick of cinnamon in every bite.

This pie was really something new that I’d never tried before and it was still so simple; give this a go!

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You can find the basic recipes for the sauce and doughnut batter here or here. You can buy shortcrust pastry if you wish or use any simple recipe to make your own, which is always better and more satisfying, I find.

As for assembly, I simply lined a greased pie dish with pastry, added a little semolina to the base, followed by the cinnamon sauce. I folded 200g chocolate chips into the doughnut batter and gently spooned this on top of the cinnamon sauce in the pie dish.

I then baked the pie at 180C for 20 minutes and turned down the temperature to 150C and continued to bake the pie until a skewer inserted into the doughnut layer came out clean. Don’t worry about the edge browning slightly but it shouldn’t burn.

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Mini Cinnamon Roll Doughnuts!

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  I think I’m definitely going to become addicted to making mini doughnuts with my new mould; I’ve only had it for a little over a week and I’ve already made four batches! This batch was by far the best. The fusion of the cinnamon roll and the doughnut was inspired but the fact that they come in bite size portions just makes them even better! I think I’ve eaten about 12 now…is that bad?

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They were incredibly easy to make and didn’t take too long either. If some of the cinnamon mixture gets stuck in the mould when you turn out the doughnuts, don’t worry! I personally preferred the doughnuts that had slightly less sauce on because the balance between the amount of sauce and the doughnuts was much better. Be careful when adding the melted butter to the milk and egg mixture though because it can curdle very very easily. I cooled the butter, warmed the milk and egg slightly and added the butter very slowly whilst whisking to avoid curdling and that seemed to do the job.

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I used the recipe from a friend of mine’s blog, Mess Makes Food. If you haven’t seen her blog before, you need to! Some truly inspiring recipes combined with fun writing and beautiful photographs, you should really have a look! You can find the recipe here. The only deviation I made was dropping a few drops of vanilla extract into the doughnut batter as well as the cinnamon sauce.

You should definitely try these little bites; they are gooey, soft and full of cinnamon flavour and when they’re this simple to make…why not?

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Mini Doughnuts!

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I have a new mini doughnut mould! What fun I’m having with it as well. This recipe is a little too easy and uses ingredients that I generally have around the house so it’s going to prove far too easy to make them all the time and create lots of different variations.

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Bite-sized bits of baked goodness; who could resist fresh, warm, home-made mini doughnuts? Not me, that’s for sure. Every time I passed the plate, another doughnut disappeared. I made the same basic batch of doughnuts but then dipped some in a mixture of cinnamon and sugar and dipped one side of the left over doughnuts in melted nutella.

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I have to say, the nutella version was my favourite and they were gone within the hour. The rich, hazelnut spread worked perfectly with the subtle vanilla taste of the doughnut and I couldn’t resist.

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I used the basic recipe for the doughnuts from the Lakeland website here

The recipe offers the choice of using olive oil or melted butter and I tried both. There were advantages and disadvantages to both versions I think. If you don’t have much time, use olive oil because it’s incredibly quick and easy. If you have more time, tried the melted butter version as I think it gave slightly more flavour to the base doughnut. However, if you choose the melted butter version, be careful when adding it to the milk and egg because the difference in temperature can curdle the milk and egg. To avoid curdling, you need to get all of the ingredients to the same temperature. I did this by letting the butter cool slightly after melting and by warming the milk and egg mixture slightly in the microwave. If you can use butter though, DO! I felt the doughnut really benefited from butter but frankly, what doesn’t benefit from having more butter?

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I’ve never really been a fan of the new silicone craze but I may be a convert after using this excellent doughnut mould. The silicone made it so easy to clean, grease and remove the doughnuts but they also kept their shape very well, which is the problem I usually have with silicone moulds. For £5, it was definitely worth the investment and I will soon be trying out plenty of new combinations and variations of doughnuts so watch out for them!

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