Wednesday, March 9, 2011

Apple Brandy Croissants

This recipe came to me one night while I was preparing a special meal for Vegan Mom and myself. The original idea was to make Apple Brandy Crepes, but then the croissants were sitting there just begging to be used. The result is absolutely divine. The sweet, syrupy filling runs into the nooks and crannies of the pastry which still imparts a delicate crispiness to contrast the soft apples.

Serves 2
- 2 croissants, halved lengthwise
- 1 large cooking apple, small dice
- 3 tbsp margarine
- 3 tbsp brandy, divided
- 1/4 cup brown sugar, packed
- 1/8 tsp nutmeg
- 1 tsp cinnamon
- icing sugar for dusting

1. Melt margarine in a small saucepan over med-hi heat. Add apples and cook for 4-5 mins, until soft but not mushy. After 2 mins, add in two tbsp of brandy, mix well, and let cook down a bit.
2. Add brown sugar and mix well. Then add the remaining brandy and mix well. Let bubble for a min or so, until nice and syrupy. Mix in spices and remove from heat.
3. Spoon 1/2 of the apple mixture over each bottom slice of croissant. Top with the top slice, then dust with icing sugar.