Puff pastry can be tricky to work with so be sure to read your package directions carefully and keep it cold. If yours tries to fall off the muffin tin (mine did!) you can gently and carefully press them back on.
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!
YIELDS:1 DOZEN
PREP TIME:0 HOURS 10 MINS
TOTAL TIME:0 HOURS 50 MINS
INGREDIENTS
FOR THE CHURRO BOWLS
- Cooking spray
- 2 oz. (12-oz.) packages puff pastry, thawed
- 1/2 c. cinnamon sugar
FOR THE APPLE FILLING
- 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
DIRECTIONS
- Preheat 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.
- When cool enough to handle, remove bowls from muffin tin and toss in cinnamon sugar.
- Make 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.
- Fill churro bowls with apple pie filling and drizzle with caramel.
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