Recipe Creator: Bothwell Cheese
This sweet apple cinnamon puff pastry topped with golden deep fried cheese curds takes dessert to the next level! The combination of sweet, tart, and savoury creates a flavourful explosion of deliciousness. This winning recipe will impress everyone, including guests and kids.
Apple Cinnamon Puff Pastry
- 1 10”x10” sheet of puff pastry, cut into 4 5” squares
- 4 granny smith apples, peeled and diced
- 1 tbsp. butter
- ¼ cup brown sugar
- 2 tsp. lemon juice
- 2 tsp. cinnamon
- 2 tbsp. caramel sauceOptional: sweetened whipped cream
Deep Fried Cheese Curds
- ¼ cup AP flour
- 2 tbsp. cornstarch
- 1 tsp. baking powder
- 1 tsp. vanilla
- ¼ cup buttermilk
- Bothwell Squeak’rs Original
- Neutral oil for frying
- Preheat the oven to 350° F. Preheat frying oil to 325° F.
- 2. In a medium saucepan, on medium heat, add butter and melt.
- Add apples, brown sugar, lemon juice and cinnamon and sauté until apples are softened
and brown sugar is thick and sticky (about 5-7 minutes). Remove from heat to let cool.
- While the apples cool slightly, take each 5’’ square puff pastry piece and make four slits.
Starting from the top right corner ½” in, create one slit going down stopping ½” before
the edge and connecting another going across the top stopping ½” from the edge. Repeat
this process from the bottom left corner, creating two ½” 90 degree angle flaps on the
outer edge. Making sure to not connect the slits, accidentally cutting out a square. Take
the top right flap and fold it and place it on the bottom left corner of the dough that is not
cut. Take the bottom left corner flap and bring it up and place it on the top right corner,
making a border for the apples to fill in.
- Divide the the apple mixture evenly into the four puff pastries, and bake for 22-25
minutes or until puff pastries are golden.
- While puff pastries are baking prepare the deep fried cheese curds. In a small-medium
bowl combine the flour, cornstarch, and baking powder.
- Add buttermilk and vanilla into the flour mixture and fully combine.
- Dip each cheese curd into the batter and tap off excess batter.
- Carefully place each battered curd into the hot oil, fry for 2-3 minutes until curds are
floating and golden brown.
- Carefully remove cheese curds and place on paper towel to remove excess oil.
- Once puff pastries are out of the oven serve immediately by topping each pastry with two
deep fried cheese curds and drizzle with caramel and whipped cream (if using).