Cinnamon red hot apples encased in a buttery tassie cup, plain or topped with cinnamon whipped cream, a perfect autumn treat.
|Cinnamon red hot apple tassies!
Cinnamon and apples, a classic pairing for everything from candles and drinks to desserts. Today we are talking about dessert! Mini red hot cinnamon apple pies topped with a dollop of spiced whipped cream. The warmth of the cinnamon candies mixed with the crisp fall apples make a wonderful treat for the autumn season.
There are three components to be made here, but each step requires little more than combining and mixing. The first step is dicing the apples and making the syrup. The second step, combining the ingredients for the tassie dough, which can be done easily by hand; and shaping the dough into the mini muffin pan. The third step is nothing more than mixing all the ingredients for the whipped topping.
The syrup covered apples alone are worth making. I ate them by the spoonful(s), all by their lonesome. I am not ashamed. An apple a day keeps the doctor away. I needed to make sure I ate a whole apple.
You could also make this into a regular pie using a store bought pie crust and just slicing the apples, if you wanted to do this in a less time consuming way. I will caution you to use a slotted spoon to drain the apples when filling the tassies or pie crust. The crust tends to soften when too much of the syrup is used.
|A perfect autumn treat!
I hope you enjoy these as much as my family did! I would love to hear from you! Will you make these as tassies or a pie? Or will you just make the cinnamon apples to eat? Either way, you have a winner!
Cinnamon Red Hot Apple Tassies
Makes approximately 42 tassies.
For the Red Hot Cinnamon Apples:
4 Cups Diced Apples – I used gala, about 4 to 5 medium size apples
1/2 Cup Red Hot Cinnamon Candies plus additional to add to tassie cups
1 Tablespoon Lemon Juice
1 Tablespoon Butter
1 Tablespoon Unsweetened Apple Sauce – Do not use chunky style
2 Tablespoons Corn Syrup
Place the one half cup of candies and lemon juice in a sauce pan on low heat, stirring this mixture frequently. Once candies start to melt add butter and applesauce, keep this on low heat until all candies are melted. This will not happen quickly, it will take about twenty minutes, a higher heat will result in a clumpy mess. Once all candies are melted, remove from heat and add corn syrup and apples. Mix to cover apples completely with candy mixture. Let sit to cool for about 30 minutes. Make tassie cups while this mixture cools.
For the Tassies:
1 and 2/ 3 Cups All Purpose Flour
8 Ounces Cream Cheese – Softened
3/4 Cup Butter - Softened
1/4 Teaspoon Salt
Mix softened cream cheese and butter until thoroughly incorporated. Add flour and salt mix until no dry streaks remain. Using a small (tablespoon) cookie scoop fill a mini muffin pan with one scoop in each well. Push middle of dough into and up the side of the well with a mini tart shaper or using your fingers. Make sure to get dough all the way to the top edge of the well.
Preheat oven to 350 degrees. Add 4 or 5 red hot candies to the bottom of each tassie cups then fill with apples, being careful not add too much of the syrup from the apples. The syrup will bubble over and cause the tassies to stick to the pan and they will be hard to remove. Bake for 20 to 22 minutes, tassies are ready when the edges turn a light golden brown color.
For Cinnamon Whipped Cream:
1 Cup Heavy Whipping Cream
2 Tablespoons Powdered Sugar
1 Tablespoon of Vanilla Instant Pudding Mix
1 Teaspoon Cinnamon
Mix all ingredients with a hand mixer, or in a stand mixer until fluffy. If using hand mixer start on slow, increase speed as mixture thickens. Do not over mix, you will have flavored butter!
©Christy’s Cooking Creations. Please do not use my images without prior consent. Please link back to this post even if recreating and posting this recipe in your own words.