INSTRUCTIONS
Cut each distance of air confection into 4 pieces. Place on a distance visage lined with diploma paper.
Place the apples, brown sugar,1/2 tablespoon cinnamon, nutmeg and cloves in a visage over medium heat. Bring to a poach.
Cook for 6- 8 twinkles or until apples are tender. Stir in the adulation.
Whisk the cornstarch with 2 soupspoons of cold water and add to the apple admixture. Cook for 2- 3 twinkles or until apple stuffing has thickened.
ladle roughly 2 soupspoons of the apple admixture onto one side of each piece of air confection. Encounter the edges with water and fold over to make a cube.
Crimp the edges of each air confection cube with a chopstick.
Chill the pies for 20 twinkles in the freezer.
Heat 3 elevation of oil painting to 350 degreesF.
Cook 2- 3 pies at a time, for 5- 6 twinkles or until golden brown and confection is cooked through.
In a small coliseum, mix together the grained sugar and cinnamon.
Sprinkle the cinnamon sugar each over each pie as it comes out of the oil painting.
Repeat the frying and cinnamon sugar smattering process with all of the remaining pies.
Serve incontinently, with caramel sauce if asked .
NUTRITION
Calories: 476kcal | Carbohydrates: 57g | Protein: 4g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 181mg | Potassium: 99mg | Fiber: 2g | Sugar: 26g | Vitamin A: 115IU | Vitamin C: 2.1mg | Calcium: 26mg | Iron: 1.8mg
Moist Light Fruit Cake