Salted Caramel Apple Fritter
Makes 8
1 package of vegan crescent rolls
Preheat oven to 350 (or temperature on the package)
Lightly grease a muffin tin.
Take each crescent roll triangle and place the triangle into the muffin tin. Press and stretch/break off tips as needed to make the entire muffin tin filled so it looks like a little pie. Bake these for 10 minutes (or until golden.) Remove from oven. These won't be flat and pie shaped any more, but no worries. You could also do this with pie crust or phyllo dough.
While the crusts cool make the Salted Caramel Apple Filling/topping.
2 Apples diced (I seeded them but did not peel them.)
1/3 Cup sugar (or brown sugar)
1/4 Cup maple syrup
1/2 teaspoon vanilla
1/4 Cup chopped pecans (or walnuts or dried cranberries)
1/8 teaspoon salt
1 TBSP cornstarch (or arrowroot)
1 TBSP water
Toss diced apples into a saucepan, add syrup and sugar and begin simmering. Simmer about 10 minutes until apples begin to tenderize and release the juice and sugar melts. Add the salt and pecans and stir well. While simmering, in another cup or bowl mix the vanilla in the TBSP of water and add cornstarch, stirring until the cornstarch dissolves. Then pour the cornstarch mixture into the simmering apples. Stir well and simmer for an additional 7 or so minutes until the mixture thickens and reduces into a caramel.
Scoop mixture into the crescent cups.
