I thought looked easy to make. However, it required a lot of adjustments, especially when making the “churro bowls”. I will explain below. One thing is sure though: I do not enjoy peeling apples. This recipe makes 8 churro apple pies.

Needed for churro bowls:

• oil spray
• 1 roll ready made puff pastry (320-350g), thawed
• muffin cases

Ingredients for apple filling:

• 25g butter
• 6 peeled, cored and chopped apples, I used gala apples for this one.
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tbsp lemon juice
• 1 tsp sweet cinnamon
• 1 tsp ground nutmeg

Instructions:

• Preheat oven to 200˚C/400˚F and spray the muffin tin with oil. Roll out the puff pastry and cut out 3.5″ to 4″ circles. I used a 3.5″ egg ring for my circles.
• Place the pastry in the muffin tin, making bowl shapes. Place a muffin case on top of the pastry followed by ceramic beans.
• Bake until golden, 10 to 15 minutes.
• Let cool and set aside.
• Make apple filling: In a saucepan over medium heat, melt the butter. Add apples, sugar, lemon juice, nutmeg and cinnamon.
• Simmer and stir constantly until the apples are soft and caramelised, about 20 to 30 minutes. Let cool.
• Fill churro bowls with apple filling and serve.