A beautiful
presentation to
end off your
meal.

Mini baked apples:

• 2 dozen mini apples
• Bread crumbs

Coating:

• 1 cup sugar
• 1 t. cinnamon

Filling:

• 1 cup chopped pecans or raisins
• 2/3 cup brown sugar
• 1 tbsp brandy
• ½ tsp cinnamon

Dough leaves:

• 2 cups flour
• ½ tsp. salt
• 2 sticks margarine
• 7 to 8 tbsp ice water
• Soymilk
• Cinnamon
• Sugar crystals
• Cinnamon sticks

Peel and core the apples.

Sprinkle bread crumbs at the bottom of disposable mini brioche pans or ramekins. The apples should fit snugly, as they tend to shrink as they bake.

Combine the coating ingredients in a bowl; roll the apples in the coating. Place the apples in the brioche pans or ramekins.

Combine the filling ingredients, and place in apple cavities.

To make the dough, stir the flour and salt together in a medium bowl. With a pastry blender or fork, cut in margarine until pieces are the size of small peas. Add a little of the ice water at a time, and toss with a fork until all flour is moistened and mixture starts to form a ball. Gather dough in your hands, and gently shape into a flat ball.
Roll the dough out, and cut out leaves with a small leaf shaped cookie cutter. Reroll any scraps, and keep cutting until you have 72 leaves. (If you have leftover dough, you can freeze it for another time).

Place three leaves on the top of each apple, pressing down slightly. Brush each leaf with soy milk, and sprinkle with cinnamon and sugar crystals. Place a piece of cinnamon stick in the center to form a stem.

Bake at 350º for about 35-50 minutes, depending on the size of the apple. (If the dough starts to brown too quickly, cover lightly with foil for the rest of the baking time).

If desired, plate with a cookie and fresh fruit.