These yummy cookies were featured in our “Culinary Creations Even a Grinch Would Love” class:

Ingredients

• 1 box ready to use pie crust 2 crusts total
• 1 can apple pie filling or homemade apple pie filling
• 1 egg white
• 1-2 tablespoons either large sugar crystals, or regular sugar (optional)
• Whipped cream for serving (optional)

Instructions

• Preheat the oven to 375 degrees.
• Remove pie crusts and let sit 15 minutes per box instructions. Lay out parchment paper and unroll pie crusts. Using a 2.75″ circle cutter, cut circles out of one of the crusts (I made 14 and then at the end I made a couple more with leftovers). You can re-roll the scraps to make more circles. Our reader Julie suggested using the can from the pie filling as a cutter!! What an awesome idea!
• Cut strips (approx 1/4″ or as thick as you’d like) out of the second pie crust. (I used a pastry wheel to make them pretty).
• Open the can of pie filling and pour it onto a cutting board. Dice the apples into small chunks.
• Place 1 heaping tablespoon of pie filling on each circle (you may have some left over). Using the strips of pastry you cut, weave them on top of each circle to create a lattice
• Brush each cookie crust with egg white and sprinkle with sugar.
• Place on a cookie sheet lined with parchment paper and bake 12-16 minutes or until browned.
• RECIPE NOTES: My cutter was 2.75″ but if you have one close (2.5-3″) it should work just fine!

Chef Joe Patrick, Eat Cake Productions
Dallas, TX

These delicious tartlets were featured in our “Culinary Creations Even a Grinch Would Love” class:

The Chicken, Cranberry & Brie Tartlets combine all the best flavors of the season in one delicious little bite. Perfect for all your holiday parties, these tartlets are sure to become a new favorite!

• Prep Time 15 minutes
• Cook Time 15 minutes
• Total Time 30 minutes
• Servings 48

Ingredients

• 2 packages 17 oz. each puff pastry
• 1 chicken breast cooked and cut into 1/2 inch pieces
• 1 1/2 c. fresh cranberries
• 1/3 c. honey
• 3 tbsp. water
• 1 tsp. mustard powder
• 4 oz. brie cheese cut into 48 pieces
• 1/4 c. finely chopped pecans
• 2 Tbsp. minced fresh sage

Instructions

• Preheat oven to 375 degrees.
• Thaw puff pastry sheets according to package instructions. Once thawed, unfold into thirds.
• Cut each third into 12 equal squares to make 48 squares. (*You will not use entire second package) Grease 2 mini muffin tins; press each puff pastry square into a muffin cup.
• Bake at 375 degrees for 8-10 minutes; remove from oven and press the center of each cup in with the end of a wooden spoon.
• While puff pastry is baking, prepare cranberry sauce by combining fresh cranberries, honey, water, and mustard powder in a small saucepan.
• Bring mixture to a boil; reduce heat to medium and cook, stirring, 5 minutes. Remove from heat and set aside to cool slightly.
• Fill the center of each puff pastry cup with 1 piece of chicken, 1/2 tsp cranberry sauce, and 1 piece brie cheese.
• Return to oven for 5-7 minutes, until brie is nicely melted.
• Top with minced sage and chopped pecans.
• Serve warm.

Chef Joe Patrick, Eat Cake Productions
Dallas, TX