A quick snack while you’re driving home from work is all you need, and you can make it at home too.
We’ve rounded up some easy recipes that use simple ingredients and can be made on the go.
Start with a puff pastry.
It’s a filling pastry you can store for up to a week, or even make ahead.
1.2kg puff pastry (a quarter pound) or 1kg puff, or two small applesauce cups 1/4 tsp cinnamon 1/2 tsp nutmeg 2 tbsp water 3 eggs 1/3 cup sugar 1 tsp baking powder 1/8 tsp baking soda 1/16 tsp salt and pepper 1/20 tsp freshly ground black pepper to taste If you want to save the rest for another day or two, make it ahead and store in a container or bag in the fridge.
If you can’t make it for one reason or another, you can save some for a day or so.
You can use the same recipe to make these mini muffins or even a bag of mini muffin bread, or any number of other fillings.
You’ll need: 1.3kg puff cake, cut into 1cm squares (or 1 cup squares if you’re making the muffins in the bag) 3 large applesauces 2 tbsp of sugar 1/6 cup butter 1 cup of flour 1 tbsp of baking powder 2 tbsp or more of water 1 tbsp or less of baking soda or honey 2 tsp salt or pepper (optional) 1/10 of a teaspoon of cayenne pepper (or more if you want) 1 tbsp chopped pecans (or 2 tsp of ground nuts) 3 eggs 2 tbsp sugar 1 cup or more milk (you can use plain or half and half, but 1 tbsp will be enough) To make the puff pastry: 1 Cook puff pastry by placing it in a food processor.
2 Add all the ingredients except the cinnamon and nutmeg.
3 Add the butter and continue to pulse until a dough forms, then continue to process until it forms a smooth dough.
4 Add the flour, baking powder, baking soda and salt to the food processor and pulse to combine.
5 Add the water and pulse for a few seconds.
6 Mix in the sugar and eggs and pulse until the mixture becomes a smooth, elastic dough.
7 Divide the dough into 4 pieces.
Cover the dough and refrigerate at least 4 hours.
If the dough becomes sticky or too wet, cover and let it sit for a couple of hours.
8 Place the dough onto a lightly floured surface and divide into 4 equal portions.
Wrap each piece in a plastic wrap and refrigerated for at least a few hours.
9 Preheat the oven to 180 degrees Celsius (375 degrees Fahrenheit).
Place a muffin tin in the middle of the oven and bake for about 40 minutes or until the pastry is golden and crisp.
Do not let it cool too much.
10 Remove the muffin from the tin and allow to cool.
11 Once cooled, gently peel and cut each piece into 8 equal slices.
Sprinkle each slice with the cinnamon, nutmeg and water mixture and bake until golden brown and crisp, about 15 minutes.
Remove from the oven.
12 Spoon the filling into the muffina and sprinkle with the pecan, if using.
13 Place a few muffin cups in a shallow dish and sprinkle a little more cinnamon and sugar on top.
Top with the chopped pecan, and bake the other side for another 10 minutes or so until the filling is cooked through.
Notes You can also use the muffas as muffins.
In a bowl, mix together the applesaucer and the sugar until the apples are blended.
Add the eggs, baking, baking spices, and the salt.
The mixture should be smooth.
Spoon the mixture into muffin trays and refrigerating for a week or so, then serve.
Nutrition Facts Sweet Puff Pastry (1kg) Amount Per Serving Calories 803 Calories from Fat 7% Total Fat 0g 0% Saturated Fat 1g 0 % Cholesterol 0mg 0% Sodium 446mg 12% Potassium 836mg 20% Total Carbohydrates 59g 14% Dietary Fiber 1g 4% Sugars 17g Protein 7g 16% Vitamin A 0% Vitamin C 0% Calcium 4% Iron 7% * Percent Daily Values are based on a 2000 calorie diet.