Extra cozy, extra delicious, autumn appetizer. Croissant pastry cups filed with baked apples, goat cheese and lots of fresh thyme.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 ºC and grease a 12-cup muffin tin with salted butter. For the filling, wash the apples, dry, remove the seeds and cut into small cubes. Crumble the goat cheese. Wash the thyme, shake dry and pluck off the leaves.
In a medium bowl, mix the apple cubes with the goat cheese, thyme, maple syrup, olive oil and season with salt and pepper.
Roll the pastry out and cut into 9 squares. Fit each square inside the prepared muffin tin.
Evenly divide the apple cheese mixture between the pastries. In a small bowl, whisk the egg with the ice water and brush the edges of the pastries with the egg wash. Sprinkle with brown sugar and optionally with sesame seeds.
Transfer to the oven and bake for 25-30 minutes, until the pastry is golden brown. Serve warm with fresh thyme.
Preparing In The Kitchen
Preheat the oven to 180 ºC and grease a 12-cup muffin tin with salted butter. For the filling, wash the apples, dry, remove the seeds and cut into small cubes. Crumble the goat cheese. Wash the thyme, shake dry and pluck off the leaves.
In a medium bowl, mix the apple cubes with the goat cheese, thyme, maple syrup, olive oil and season with salt and pepper.
Roll the pastry out and cut into 9 squares. Fit each square inside the prepared muffin tin.
Evenly divide the apple cheese mixture between the pastries. In a small bowl, whisk the egg with the ice water and brush the edges of the pastries with the egg wash. Sprinkle with brown sugar and optionally with sesame seeds.
Transfer to the oven and bake for 25-30 minutes, until the pastry is golden brown. Serve warm with fresh thyme.
