Smoked Apple Pie Cups
Ditch that classic apple pie in favor of these smoked apple pie cups! This super unique apple dessert is made with crispy, cinnamony phyllo cups, creamy and dreamy vanilla bean pastry cream, and smoky apple compote. An amazing twist on a classic that will make you beg for more!
Equipment
- 12 ea medium muffin tin
- Pastry brush
- A tall pot
Ingredients
Vanilla pastry cream
- 106 g Whole milk
- ½ ea Vanilla bean Sub for 1 tsp vanilla extract
- 40 g Granulated sugar
- 2 tsp Cornstarch
- 26 g Whole milk
- 2 ea Egg yolks
- ½ Tbs Butter, unsalted
Smoked apple compote
- 5 ea Honeycrisp apples, medium sized or your favorite apple
- 3 Tbs Light brown sugar
- 1 tsp Cinnamon, ground
- ½ tsp Nutmeg, ground
- ¼ tsp Cloves, ground
- ½ tsp Vanilla extract
- 26 g Butter, unsalted or 2 TBS
- 2 Tbs Lemon juice
- ½ Tbs Cornstarch
- 1 cup Woodchips
Phyllo cups
- 10 sheets Phyllo dough, 9"x14"
- 1 stick Butter, unsalted
- ½ Cup Granulated sugar
- ½ tsp Cinnamon, ground
Instructions
To prepare the pastry cream:
- In a small pot, combine the first measurement of whole milk and half the sugar with the vanilla bean seeds and the pod. Bring to a boil on high heat.
- While waiting for the vanilla milk to boil, whisk together the cornstarch with the other half of the sugar. Then, whisk in the second measurement of milk with the egg yolks.
- Once your vanilla milk is boiling, add a small amount into your egg yolk/cornstarch mixture while whisking constantly.
- Add the egg/cornstarch mixture into the vanilla milk pot while whisking constantly. Lower the temperature to medium.
- Cook the pastry cream while whisking constantly until it starts to to thicken and eventually comes to a boil.
- Continuing to whisk, cook while it boils for an additional 2-3 minutes to cook out the cornstarch taste.
- Remove from heat, whisk in the butter until melted, and pour into a heat resistant bowl or container. Lay a piece of plastic wrap on top and allow to cool until cold in the fridge.
To prepare the smoked apple compote:
- Peel, core, and cut the apples into small cubes about a half-inch or less and add to medium large pot. Add in the rest of the ingredients except for the lemon juice and cornstarch.
- Cook on medium heat stirring occasionally. In the meantime, whisk together the lemon juice and cornstarch to create a slurry.
- While it is cooking, juices will start to come out of the apples and the sugar and butter will melt. You want those juices to cook down until a small amount of the juices remain. Once the apples have a medium-soft bite whisk in the slurry.
- Stir the slurry into the apples fully coating them and continue to cook for another 2-3 minutes or until the juices have thickened. Remove from heat and transfer to your vessel to smoke it in.
- Prepare your stovetop smoker using the instructions above, and once the chips start smoking put your tinfoil square followed by the apple compote into your smoking pot. Cover with tinfoil and allow to smoke for 30 minutes stirring 3-4 times (stirring will allow the smokiness to get everything not just the top layers of apples). Turn off the heat and keep covered for another 5-10 minutes. Set aside.°
To prepare the phyllo cups:
- Preheat the oven to 400°F and spray the 12 ea muffin tin with pan spray.
- See my tips on how to work with phyllo before continuing. Make sure your phyllo dough is defrosted and preferably at room temperature. Set up your phyllo station with the melted butter, a pastry brush, the cinnamon and sugar mixed together, and parchment paper.
- Set your first piece of phyllo on a piece of parchment. Brush with butter and sprinkle with cinnamon sugar. Firmly place the next layer of phyllo on top. Repeat with a total of 5 pieces of phyllo, reset, and repeat again for a separate, second book of phyllo.
- Cut the phyllo books down the middle parallel to the long way and into thirds parallel to the short way creating 6 squares. Push the squares into the muffin tins forming cups and dock (pock holes) in the bottom. Repeat this process for the next 6 cups. Bake for 10 minutes, and allow to cool briefly.
To finish the cups:
- Finishing the cups is best done 1-2 hours before needed.
- Mix up your pastry cream to smooth out and spoon about 1 tablespoon into each cup. Top with a heap of the smoked apple compote, and enjoy.
Notes
Timehack: I will usually let the compote cook while I am doing the phyllo cups that way I am never not doing something! Just make sure to remember to stir the compote every few minutes or so.
Nutrition
Calories: 200kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 160mgPotassium: 39mgFiber: 0.5gSugar: 14gVitamin A: 325IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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