Ingredients
Cooking spray
2 oz. (12-oz.) packages puff pastry, thawed
1/2 c. cinnamon sugar
2 tbsp. butter
4 apples, peeled, cored, and chopped
1/4 c. granulated sugar
1/4 c. lightly packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
Pinch kosher salt
Caramel, for serving
Preparation
Step 1Preheat oven to 400° and spray an inverted muffin tin with cooking spray. Roll out puff pastry and using a 4" cookie cutter, cut out 12 circles. Place puff pastry on inverted muffin tin and press to form bowls. Bake until golden, 10 to 12 minutes. Let cool. Since puff pastry puffs, you may have to use an oven mitt and gently press bowls back onto muffin tin and reshape bowls. Step 2When cool enough to handle, remove bowls from muffin tin and toss in cinnamon sugar. Step 3Make apple pie filling: In a medium saucepan over medium heat, melt butter. Add apples, sugars, lemon juice, cinnamon, and a pinch of salt. Cook, stirring occasionally, until apples are soft and caramelized, 20 minutes. Let cool 10 minutes. Step 4Fill churro bowls with apple pie filling and drizzle with caramel.
If you love the edible bowl idea but want something easier than puff pastry these Snickerdoodle Ice Cream Bowls are so good and apple pie filling would be delicious in them!
