While it’s possible to purchase apples in the grocery store all year round, nothing quite like a fresh, locally grown apple to really make you feel connected to the place you live. For the past six years, I’ve been lucky enough to live beside a wonderful neighbour who, every year at about this time, lets me pick from her apple tree to my heart’s content and there’s something about eating local foods that grounds you like nothing else.
At this time of year the dehydrator runs non-stop and many of those crispy apples are transformed into crunchy chips that my kids absolutely adore. The rest of the apples get sauced or stored in the fridge, awaiting inspiration or just the urge to snack.
Inspiration struck last weekend when I received an invitation for a potluck barbecue. There were no hints on the invitation, no guidance as to which dishes the host might most like to bite into and so, with my fridge full of apples, I thumbed through my ancient copy of The Enchanted Broccoli Forest until I came across a recipe for crescent cookies.
The modifications were slight as I altered the written recipe to reflect the ingredients on hand. The result was a crusty, flaky two-bite pastry filled with a slice of fresh baked apple.
They were a huge hit and I am absolutely convinced that the folks at that potluck enjoyed more than just a sweet treat, they enjoyed a locally grown delicacy that wouldn’t taste quite the same anywhere else. And now I wish to pass this inspiration on to you, dear reader. Rustic apple pastries that are guaranteed to please…especially in the fall when the apples are abundant and local!
1 c. unsalted butter, cut into small squares and chilled
1 c. 2% cottage cheese, drained
2c. white flour
1/2 tsp salt
cinnamon to sprinkle
honey to spread
3 or 4 fresh apples, peeled, cored and cut into slices
In a large bowl mix together the flour and salt. Then cut in the cottage cheese and flour with a pastry blender. Blend the butter in until it is about pea sized then take half of the dough, form it into a rough ball, wrap with plastic and refrigerate for an hour. Do the same with the other half.
Preheat oven to 350F
When the dough has been chilled, roll it out until it is about 1/8 inch thick and resembles a circle. With a knife cut the dough, like a pizza, into eight even sections. Spread each triangle with honey and sprinkle with cinnamon. Place an apple slice at the wide side of the triangle and then roll the dough over it until you end up with a little apple crescent roll. Bake on parchment paper for 25-30 minutes, until the tops are a lovely golden brown.