Speculoos Apple Puffs

Last Updated on November 13, 2019 by Chef Mireille

A few weeks ago I came home from the Fancy Food Show with a bag of goodies. One of them included this container of Penotti’s Cookie Notti. I was working as a demonstration chef for some Asian food products at the booth of the American distributor, so at the end of the show we were able to come home with some of the leftover goodies. Also known as cookie butter, this is basically another brand of speculoos. I have been exposed to speculoos longer than the average American, due to my Dutch family. Since the original speculoos is a Belgian product, this was standard breakfast fare when I would visit my Dutch family.

I love the flavor of speculoos, especially in Dutch stroopwaffel cookies. These are basically two waffle cookies with speculoos spread in between. However, it can also be cloyingly sweet. What I like about Pennotti’s line of Cookie Notti is the espresso heart variety. This one has an espresso heart in the middle. The slightly bitter taste of espresso is a perfect marriage with the sweet speculoos. Unfortunately, the product isn’t yet sold her…but I am sure will be soon. I’ll be on the lookout and as soon as it is, will let you know where you can buy it.

Yesterday I mentioned how I like mixing sweet and savory. Well, I am doing it again today by adding cheese to these sweet puffs. With the spicy salty cheese, bitter espresso and sweet speculoos, a perfect amalgamation of contrasting flavors created a balanced melody.

Speculoos Apple Puffs

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 10

Ingredients:

• 1 sheet puff pastry
• 2 Fiji apples, cored and finely chopped
• 1 tablespoon lemon juice
• 1/2 cup Pennotti’s espresso heart Cookie Notti
• 3 tablespoons grated pepper jack cheese

Preheat oven to 425 F. Spray 10 of the molds of a muffin tin with non stick spray.

Defrost the puff pastry until very soft. On a well floured board, roll it out as you would pie dough, until it is very thin.

Using a 4″ cookie cutter, cut out squares and press into the molds of the prepared muffin tin. Keep on rolling the dough back into a ball and then rolling it into a thin sheet until all the dough has been used.

In a large bowl, combine apple, lemon juice and Cookie Notti. Mix well until thoroughly combined. Place about 2 tablespoons of this apple mixture into each muffin mold. Top with about 1 teaspoon of the grated cheese.

Bake in oven for 15 minutes.

Sweet, salty and spicy…all at the same time.

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Speculoos Apple Puffs

Prep Time15 minutes mins

Cook Time15 minutes mins

Servings: 10

1x2x3x

Ingredients

• 1 sheet puff pastry
• 2 Fiji apples cored and finely chopped
• 1 tablespoon lemon juice
• 1/2 cup Pennotti's espresso heart Cookie Notti
• 3 tablespoons grated pepper jack cheese

Instructions

• Preheat oven to 425 F. Spray 10 of the molds of a muffin tin with non stick spray.
• Defrost the puff pastry until very soft. On a well floured board, roll it out as you would pie dough, until it is very thin.
• Using a 4" cookie cutter, cut out squares and press into the molds of the prepared muffin tin. Keep on rolling the dough back into a ball and then rolling it into a thin sheet until all the dough has been used.
• In a large bowl, combine apple, lemon juice and Cookie Notti. Mix well until thoroughly combined. Place about 2 tablespoons of this apple mixture into each muffin mold. Top with about 1 teaspoon of the grated cheese.
• Bake in oven for 15 minutes.

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