Apple Puffs

I have Washington Extra Fancy apples and am doing a crust with corn free and gluten free flour…

King Arthur Flour 1 1/2 cups in a bowl

1/2 tsp rice starch added in bowl of flour

1/2 tsp salt also added (I used Kosher Salt)

4 eggs in a separate bowl

Beat slightly prior to adding butter or milk

Soften 1/2 stick or (1/4 cup of butter)

Add to eggs

1 1/2 cups of lukewarm (not hot) milk add to egg mixture then whisk before you add dry ingredients.

Whisk while adding dry ingredients…is easier if not taking pictures while doing…

Get the lumps out and mix till pancake consistency… We like a sweet crust so I added sugar even though the recipe did not call for it.

I used Washington Fancy Apples (That is what was on sale)

I cored peeled and sliced prior to adding to the pan along with a hint of cinnamon, clove and sugar and the other half of stick of butter with a sprinkle of lemon juice concentrate and 1 tsp of water then covered and allowed to steam

That says 350 F and I baked for 20 minutesI like using Butter Pam with spraying the pan when using the baking pans

It said to spray generously

Filled tins to 3/4 with the batter then added apple mixture from frying pan

Placed into center rack

They came out simple and easy

One for me and one for hubby….


Tammye Honey


I am slightly obsessed with granny smith apples stewed with cloves. I eat them over ice cream or just right out of the bowl. I had an idea to make Apple Puffs using crescent rolls as the pastry. They are a teeny bit buttery but it lends itself well to the tartness of the granny smith apples.

You will need 5-7 granny smith apples, crescent rolls, cloves, Pam and your cupcake tin. Preheat your oven to 350.

Peel all your apples, I leave the skin on because I like the texture. Cut them all into small chunks and add a generous amount of cloves. I also add a touch of water just so it coats the bottom of the saucepan.

You want to cook the apples until they are soft but not falling apart. They will get a little softer in the oven.

Coat your tins with Pam and fill…

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