2bleu's Apple Blossoms (Chudleigh's Copycat)

"This is our version of Chudleigh's Apple Blossoms. Nothing beats theirs, but this is a good 2nd choice if you can't get them. Freezes well for OAMC so feel free to double the recipe and make some for another day. :)"
 
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photo by Janice J. photo by Janice J.
photo by Janice J.
photo by 2Bleu photo by 2Bleu
photo by 2Bleu photo by 2Bleu
Ready In:
1hr
Ingredients:
13
Yields:
8 blossoms
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ingredients

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directions

  • Preheat oven to 400° and line a baking sheet with parchment paper or a silpat.
  • FILLING: mix all filling ingredients together in a small bowl. Set aside.
  • CARAMEL: Heat caramel ingredients over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes. Remove from heat and cool to room temperature, stirring occasionally.
  • DOUGH: Mix the flour and oil together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Divide dough into 8 equal pieces. Then roll out each into a 5-6" disc.
  • ASSEMBLY: Place 1/8th of apple filling onto center of each dough round. Fold up edges of dough up towards the center, making a cup around the filling (you could use a jumbo muffin tin for this too). Brush with eggwash.
  • To each blossom, sprinkle 1 tsp of rolled oats followed by a drizzle of caramel topping into tops of apple filling. Follow with a light sprinkle all over with sugar in the raw.
  • Bake at 400F for 25-30 minutes or until heated through. Cool on wire rack.

Questions & Replies

  1. I would like to make these for Christmas. Just wondering - did you freeze the apple blossoms raw or cooked?
     
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Reviews

  1. I used fuji apples and this turned out delicious! I thought it was best warm out of the oven and would be great with vanilla ice cream. I'm glad I gave it a try! Made for the PRMR game.
     
  2. Really enjoyed making these great little tasties, & next time I'll definitely make a double batch, as I'd like having some ready to go in the freezer! And it seems that the first reviewer (Sharon) & I had the same idea, 'cause I also used Fuji apples for this first time around! Definitely a keeper of a recipe! Thanks for sharing it! [Tagged & made in Please Review My Recipe]
     
  3. Ultimately, these turned out well. They taste great and aren’t too sweet. There were several significant problems with the recipe that made it frustrating to make however: -The recipe made WAY more filling than was necessary. I still had 3 cups of filling left over, and I filled the dough pockets as much as possible. -The caramel ended up much too thick, almost like fudge. I heated it to medium and let it come to a boil as directed, but I had to take it off the heat after a minute as it was starting to scorch. As it cooled it only became thicker. The solution was to add about 1/8 cup of boiling water which thinned it sufficiently. -23 minutes for the baking time was sufficient. Any longer would have burnt them. The caramel melted and burnt onto the baking sheet, and I had to add more after they were done baking. The filling can thankfully be frozen so I can just make more, but I wanted to point out these issues for anyone else to take into account before they try this recipe.
     
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RECIPE SUBMITTED BY

Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
 
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