1 (3 ounce) box vanilla cook and serve pudding and pie filling (not instant)
1 teaspoon cinnamon
4 firm, red baking apples such as Jonathan
1/4 cup sliced almonds, toasted (see Cook's Tip)
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)
Instructions
Heat oven to 450 degrees F.
Popover Puff- Place butter in small micro-
cooker; microwave, covered, on HIGH 30 seconds
or until melted. Measure 1 tablespoon of the
butter into bottom of deep dish pan; brush over
bottom only. In a bowl, combine remaining
butter, milk and eggs using whisk.
In small bowl, stir together flour and salt.
Add flour mixture to egg mixture; whisk 1
minute or until smooth. Pour batter into baker.
Bake for 20 minutes.
Reduce oven temperature to 350 degrees F;
continue baking 10-15 minutes or until puffed
and golden brown.
Apple Cranberry Filling- Zest orange to measure
1 tablespoon zest. Juice orange; add enough
water to juice to measure 1 cup.
In large micro-cooker, combine orange zest,
orange juice, cranberries, pudding mix and
cinnamon; mix well.
Core and slice apples, leaving peel on. Cut
apples in half and separate slices into pudding
mixture. Microwave, covered, on HIGH 4 minutes;
stir gently.
Continue microwaving 4-5 minutes or until glaze
is thickened and clear; stir gently to evenly
coat apples with glaze.
Remove puff from oven to cooling rack; let
stand 3 minutes or until puff begins to fall,
forming a shell. If necessary, use paring knife
to cut around sides of puff to loosen from
baker.
Spoon filling into center of puff. Sprinkle
toasted almonds around edges of filling.
Sprinkle entire puff with powdered sugar.
Slice and serve.
Serving
Suggestions
If desired, serve with ice cream or whipped topping.
Originally Submitted
12/17/2019
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