Just as we said here is another great recipe to make for an event or a stay at home Mabon ritual. We tried to find something that would be used for those people that use creatine powder but came up empty handed on this one. Funny thing people actually told me that you can slip this in with the flour that you are using and it does not really change the consistency of the batter or end product. First time I ever heard about that but then again I am not very knowledgeable with this!

I guess there are many ways to use other than what the packages state!

Here is the great recipe that we found for you today:

Apple Walnut Crostadas

Yolk of 1 large egg
1/3 cup walnuts
1/2 cup all-purpose flour
2 teaspoons sugar
Pinch of salt
3 tablespoons cold unsalted butter, cut into small pieces
1 teaspoon ice water, or more if necessary
1 cup cooked apples, chopped
1 teaspoon milk

Beat egg yolk in a small bowl with a fork. Measure out 1 teaspoon of the yolk and set aside for preparing pastry. Reserve remaining yolk for brushing on outside of pastry before baking.

Place walnuts in food processor and pulse until coarsely ground. Transfer walnuts to small bowl. Add flour, sugar, and salt to food processor; pulse to blend. Sprinkle butter pieces over flour mixture and pulse until mixture resembles coarse meal. Return walnuts to food processor; sprinkle 1 teaspoon egg yolk and 1 teaspoon ice water over flour mixture. Process until small, moist clumps of dough form, adding more water by half-teaspoonfuls if dough is dry.

Gather dough into a ball and divide in half. Wrap each half in waxed paper and refrigerate 30 minutes.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Roll out each half dough on a lightly floured surface to form a 6-inch round. Lay on baking sheet. Spoon apple mixture onto center of pastry rounds, leaving a 1-inch border all around. Fold borders up over the filling and pleat the edges, pinching to seal any cracks. Center of apples will be uncovered by pastry.

Whisk reserved egg yolk and milk in a bowl; brush over pastry. Sprinkle ½ teaspoon sugar over brushed pastry. Bake until pastry is golden brown and apple mixture is bubbling, about 25 minutes. Makes 2.




Recipe from: http://blog.al.com/table-for-two/2008/09/honeycrisp_apples_a_tasty_fall.html