Recipe By Chef Ward Daughters CEC, Executive Chef of Oasis Hotel & Convention Center
Serving Size : 8 Preparation Time: 0:30
For the dough
2 cups flour
1/4 pound butter — small diced
6 tablespoons water — cold
For the filling
2 each apples — small diced and peeled
2 each pears — small diced and peeled
4 tablespoons pine nut — raw
3 tablespoons sugar
2 tablespoons butter — small diced
Cinnamon — to taste
For the coating
4 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon nutmeg
1 teaspoon ground ginger
For the garnish
4 tablespoons butter — softened
1 tablespoon honey
Prepare honey butter and form into quenelles and refrigerate.
Prepare dough. Cut butter into flour until pea sized. Add water and form onto a loose dough. Should look slightly dry but still hold its disc shape. Wrap with plastic and refrigerate.
Prepare the filling. Caramelize sugar in teflon pan. When turning a golden brown add the pine nuts. The pine nuts will only take a few seconds to brown. As soon as it shows add the apples and pears. Finish with the cinnamon and butter off the heat and refrigerate. If needed quickly , chill in freezer.
Roll out the dough on dusted table. Cut into 4 to 5 inch rounds. Fill each round with chilled filling- about 1-2 tablespoons.
Wet the edges with egg and fold in half and crimp edges to seal in filling. Cook in 350 degree deep fryer until golden brown.
Dust with sugar mixture as they come out of fryer and garnish with honey butter quenelles.
Per serving: 418 Calories (kcal); 23g Total Fat; (48% calories from fat); 5g Protein; 50g Carbohydrate; 54mg Cholesterol; 207mg Sodium