Search thousands of recipes reviewed by home cooks like you.

Apple Port Pastry Cups

Apple Port Pastry Cups

  • Prep

    1 h
  • Cook

    20 m
  • Ready In

    1 h 20 m
Campbell's Kitchen

Campbell's Kitchen

Pepperidge Farm® Puff Pastry Sheets make tender pastry cups that are filled with a delightful combination of chopped apples, lemon juice, brown sugar, cinnamon, port wine and mascarpone cheese, and baked until the filling is hot.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 36 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 3.4g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 35 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. Thaw the pastry sheet at room temperature for 40 minutes or until easy to handle. Heat the oven to 400 degrees F.
  2. Unfold the pastry sheet on a lightly floured surface and roll into a 14-inch square. Cut the pastry sheet into 36 (about 2 1/4-inch) squares. Press the pastry squares into 36 (1 3/4-inch) mini muffin pan cups.
  3. Bake for 10 minutes or until the pastry cups are golden.
  4. Stir the cheese, brown sugar, wine, cinnamon and lemon juice in a medium bowl until the mixture is smooth. Add the apples and toss to coat.
  5. Divide the apple mixture among the pastry cups. Bake for 10 minutes or until the filling is hot.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mandalin84
5

mandalin84

9/24/2011

These were just ok. If I make them again I'll have to make modifications. The flavor was a little bland and definitely not sweet enough. Also, they were a little oily, I guess from the cheese. My husband complained that all he could taste was "oil". Which I assured him there was no oil or butter in them to make it taste that way. Good idea though and probably worth playing around with.

mrs. kosmos
0

mrs. kosmos

11/13/2013

I inadvertently used a little more lemon juice and used a regular dessert wine instead of a port. We liked them as is, but I'll bet with a tweak or 2 you can make this a 5 star dessert.

Similar recipes