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Parve
Hard
16 Servings
Allergens 
5 Hours
Diets
No Diets specified
16 (3-inch) Gefen Puff Pastry Squares
1 egg, beaten
4 teaspoons sugar
1 teaspoon cinnamon
1/2 teaspoon Gefen Vanilla Sugar
2 tablespoons margarine
1/4 cup sugar
1 teaspoon Gefen Vanilla Sugar
3 Granny Smith apples, sliced into thin wedges, and 3 Cortland apples, sliced into thin wedges
1 tablespoon cinnamon
1/2 teaspoon nutmeg
zest of 1 lemon and juice of 1/2 lemon
2 cups (16-ounces) Gefen Non-dairy Whipped Topping
1 (12-ounce) container Baker’s Choice Vanilla Custard
2 cups (16 ounces) Gefen Non-dairy Whipped Topping
4 eggs
1/2 cup sugar
1 tablespoon Gefen Vanilla Sugar
1 teaspoon cinnamon (optional)
pinch nutmeg (optional)
2 cups brown sugar
1/4 cup Gefen Corn Syrup
1/2 cup non-dairy creamer
1/4 pound margarine
chopped pecans
In a small bowl, combine sugar, cinnamon, and vanilla sugar.
Sprinkle over puff pastry squares.
Bake until golden, about 25 minutes.
Set aside and let cool.
Melt margarine with sugars in a saucepan over low heat.
Add apples and mix until softened, but not mushy.
Stir in cinnamon, nutmeg, lemon zest, and juice.
Transfer to a container and set aside.
In the bowl of an electric mixer, beat non-dairy whipped topping until stiff.
With the mixer on low speed, add custard and mix until combined.
Once puff pastry squares have cooled, slice open at the seam and insert a spoonful of custard filling.
In the bowl of an electric mixer, beat non-dairy whipped topping until stiff.
Add eggs, one at a time.
Add sugars, cinnamon, and nutmeg.
Mix until combined.
Transfer to container and freeze.
Combine all ingredients in a double boiler.
Cook until combined.
Keep warm until ready to serve.
Top stuffed puff pastry squares with apples and a scoop of ice cream.
Top with warm butterscotch sauce and chopped pecans.
Food Styling and Design by Kiki Fisher. Contact Kiki at fooddesignbykiki@gmail.com.
How Would You
Rate this recipe?
freezer can any part of this recipe be frozen?
Yup.
You can freeze any part.
Can I stuff the puff pastrys in advance or does it have to be when ready to serve?
You can fill with the custard in advance, but if you stuff them with the filling too far before serving, the pastry can get soggy.