APPLE PINWHEELS

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Liberty Apple Tree in Grove

There are still so many apples in the Grove to make into goodies and to preserve. We had an incredible crop this year; from just our two trees. One is a Liberty and one is a Combination tree. We traded our surplus for herbs, tomatoes, beans and even a pumpkin with our neighbours. We made apple cider; apple, cucumber & havarti sandwiches; an apple pie for Thanksgiving and ate our requisite "an apple a day keeps the doctor away". Gave away many more apples to friends, family & neighbours. But still ... there are apples.

Here's an incredibly simple and delicious recipe. A nice dessert and they are also small enough for snacks and lunchboxes. I love vintage cookbooks and as I liked the ingredients in two recipes; I decided to combine them together into one. The original recipes were for Apple Pinwheels and Apple Triangles; but they look more like pinwheels to me; so I'll go with that name. 

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What you need:
1 package of butter puff pastry
2 medium sized apples
2 tbsp sugar
1 tsp cinnamon
1/4 tsp cloves
dash nutmeg
1 egg white
drop of lemon, butter, water

This 1969 cook book was a "side of the road" find. Near by; we have a repurposing store. Sometimes they set out free items. Very well-loved, needed taping & lots of food stains; but I can see why! It's very comprehensive and was obviously someone's trusty go-to manual.

This 1954 cook book is comprised of a series of smaller full colour magazine style cook books. Perhaps it was a collect-as-you-go? I found it at a hospital thrift store for $2!

​3. Roll the apples chunks into the moistened sugar & spice mix and heap into little piles on the pastry squares. Sprinkle with almost all of remaining sugar & spice mix. Add a tiny pat of butter on top of the apples and fold the pastry up over the apples, pinching and sealing. Then prick the tops a couple of times with a fork. Brush the tops lightly with a bit of egg white and sprinkle with last of the dry sugar & spice mix.

What you do:
1. Follow instructions for defrosting your package of butter puff pastry. When ready, gentle unroll onto cutting board and cut into squares approximately 4 inches square.

2. Peel, core & cut the apples into small chunks. Place in a little bowl of cool water, with a drop of lemon, and set aside. Separate the egg white into a separate bowl and set aside. Mix together the sugar and spices in a separate bowl; then divide into two bowls. Add a tablespoon of water to one bowl. ​

4. Place on a non-stick baking pan (or lined with parchment paper) and bake for about 20 to 25 minutes at 350​°. Let cool on a wire rack.

​References: Cooking Magic, Culinary Arts Institute, Desserts, Chicago, Illinois, USA 1954; Nellie Lyle Pattinson's Canadian Cook Book, Helen Wattie and Elinor Donaldson, Ryerson Press, Toronto, Canada 1969.   
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