Apple Strudel Hand Pies with Bourbon Caramel Drizzle
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Infused with our Apple Strudel tea and topped with a smooth bourbon caramel drizzle, it’s the perfect dessert to warm things up on a cold blustery day.
Ingredients
For the Strudel
- 3 Perfect Spoonfuls of Apple Strudel tea
- 1 cup water
- 2 ½ cups apple sauce
- ½ tsp cinnamon 1 heaping tbs brown sugar
- 3 puff pastry sheets, thawed according to package instructions
- flour (for rolling)
Bourbon caramel
- 1 cup sugar
- 1 tbs bourbon
- ½ cup heavy cream
Directions
| Step 1 | |
| Steep tea for 6 minutes and then strain. Portion out ¼ cup of tea and reserve for a later use. | |
| Step 2 | |
| Add the remaining tea into a saucepan along with the apple sauce, cinnamon and brown sugar. Turn heat to medium and once it begins to bubble, turn to low and simmer uncovered for 20 minutes, stirring occasionally. | |
| Step 3 | |
| Preheat oven to 400 degrees. Roll out puff pastry sheets only once to flatten. Cut into 6 ½ x 4 ¼ inch rectangles. You should end up with 10-12 sheets. | |
| Step 4 | |
| Fill one side of each cut sheet with 2 heaping tbs of apple sauce and fold to make squares. Crimp the edges with a fork and place on baking trays. Place in the oven and bake for 18-22 minutes or until lightly golden | |
| Step 5 | |
| In the meantime, add sugar & reserved ¼ cup of tea into a small saucepan over medium heat. Swirl the pan constantly for exactly 15 minutes, being careful to not let the mixture burn. | |
| Step 6 | |
| Add heavy cream and bourbon, and whisk off the heat until smooth. Drizzle directly on top of the hand pies or serve as a dipping sauce. | |
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