Despite the fact the highs where I am are still in the 90s, and not a single leaf on a single tree appears to be dying any time soon….I’m gonna pretend it’s fall. If I dress in fall colors, and if I cook fall foods, and if I really get into football, eventually the weather will catch on and change.
I’m still struggling with this whole “cooking for one” thing. It truly sucks. But, I’ve at least discovered a way for getting around desserts. Two basics for solo dessert time: (1) puff pastry and (2) muffin pan. I suppose the muffin pan also works for people simply trying to exercise portion control.
Regardless, this recipe is (in my humble opinion) one of the better ideas I’ve had in a while. It’s fall, in a bowl, wrapped in puff pastry and then baked. Life doesn’t get better. You should really consider making this…like…now-ish.
- 1 roll puff pastry dough (assuming you purchase a box with two rolls)
- flour, for dusting
- Dried cranberries
- Golden raisins
- Walnuts, chopped
- One apple (I used Granny Smiths once and Fuji once), chopped
- One pear (I’ve used Bartlett or Bosc), chopped
- Bourbon (I recommend Bulleit or Ransom)
- Brown sugar
- Cinnamon, ground
- Cloves, ground
- Nutmeg, ground
- Pam, or similar substance
- Preheat your oven to 400*F.
- In a bowl, mixed the chopped fruit and the walnuts. That is, mix the chopped apple, pear, dried cranberries, golden raisins and walnuts in a bowl.
- Season the fruit with the spices to taste. Add a dash (definitely less than a full shot) of bourbon.
- Roll out the pastry dough (using flour as needed) and cut into rectangles. Spray a muffin tin with Pam and place the rectangles at the bottom. You want the dough to spill out (so you will not be able to fill all at once).
- Spoon the fruit/spice mixture into the dough.
- Fold the dough up around the top–it’s okay if these don’t completely close.
- Bake in the oven for 15-20 minutes, or until the smell becomes too enticing. Enjoy!