Hi everyone! As part of the continuing series of guest posts scheduled while I’m off on my excellent adventures in Iran, this post is by the lovely, artistic and witty Angie of the Novice Gardener. Angie does everything beautifully – cooking, gardening, baking, writing, blogging, guest blogging — with an offhanded and effortless enchantment and a vibrant sense of infectious excitement. She also throws awesome and rowdy Fiesta Friday Parties. (If you are a food blogger, you should RSVP a resounding yes to the next one!) And in the same vein of just being an awesome person, she generously insisted on creating a Persian inspired recipe specifically for Fig & Quince! How did I get so lucky? I’m stunned by the beauty of these treats she’s made and beyond touched by the beautiful gesture of her friendship. Now let’s go and nibble daintily this charming and delicious morsel and treat!
Persian Big Apple Treats | by the divine Angie of The Novice Gardener
She’s a little bit Iran, she’s a little bit NY. That’s Azita, Iranian born, Brooklyn bred. By the time you read this, she will already be in Iran, fulfilling a life-long dream of traveling back to a place where it all began for her. Good grief, that sounds too serious, but anybody who reads her blog knows that Iran runs deep in her veins. My thought on hearing the news was very much like how I felt when a close friend found her dream job in a far-away place. I was excited and happy for her, yet sad that I wouldn’t be able to see or talk to her anytime I wanted to. Thankfully, with the internet and Skype, the distance was made shorter. I expect the same will be the case with Azita. I expect that she will stay in touch and keep us abreast with all the merriment she’ll be having. I have a feeling she’ll have the time of her life.
She is saying she’ll be staying for about 2 months, give or take, more or less, approximately. Is there a catch? I’m thinking there’s a chance she might like to extend her stay. I’m thinking that 2 months can possibly stretch into 3, maybe 4. I’m thinking there’s a likelihood that she will forget about us. I’m thinking there is a need to remind her that there are people waiting for her here, in her other home.
And I’m thinking we need to send her off in style. So, I’m sending her off with these special treats that doubly serves as a reminder. I call them the Persian Big Apple Treats. It’s a little bit Iran, it’s a little bit NY, just like Azita. Persian because of the saffron and pistachios and rose water and NY because of the apples.
And I’m thinking let’s not say good-bye, let’s say instead, au revoir. Au revoir, Azita! Until we meet again!
Persian Big Apple Treats (Made specifically for Azita) | [Editor’s Note: What a touching honor! How lucky am I!]
- 2 apples, peeled and diced (about 2 cups)
- 1/4 cup sugar (or more, if you prefer sweeter)
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground cardamom
- A generous pinch of saffron threads
- 2 tsp. rose water
- 1/3 cup chopped pistachios
- 1 sheet (9 x 9 inch) frozen puff pastry, thawed
- In a saucepan, over medium-high heat, cook the apples until they are cooked but not mushy.
- Mix the sugar with the flour and cardamom. Sprinkle over apples and stir to mix thoroughly.
- Add saffron threads and rose water and continue to cook until sauce is thickened.
- Remove from heat and set aside to cool 5. On a lightly floured surface, roll pastry with a pin to make it thinner (about 12 x 12 inches)
- Cut pastry into 3 x 3 inch squares. You will get 16 squares.
- Fit the squares into mini muffin pan, pleating the corners so they will form a cup. You can clip the corners for a more rounded shape.
- Bake in a 350°F oven for 10 minutes, just until pastry is cooked but not brown. If centers of “cups” puff up, just push them down with a small spoon.
- Fill each cup with 1 or 2 teaspoons of apple filling, sprinkle top with chopped pistachios and return to the oven for an additional 7-10 minutes, or until golden brown.
Thank you Angie joon for graciously allowing me to post one of your beautiful recipes!
And you guys, don’t forget to keep in touch with me while I’m away via Facebook and Twitter. or Instagram. Miss you and I’m waiving hello all the way from Iran!
Wow! I’m going to try these this week. Love cardamom and saffron.
I hope you’ll like them. I’m going to make these every time I start missing Azita! 🙂
Okay me too!
These look amazing, Angie!
Thanks, Jillian! Missing Azita so much right now!
A creative recipe from a creative Angie! A very kind and touching narrative, a send-off for Azita! Bravo!
Thank you, Fae! Wish I could have talked to you before you embark on your world tour, but will do as soon as you return. I’ll be waiting, impatiently! 🙂 2 months is a looong time!
Beautiful and delicious. What a gorgeous treat, Angie it’s wonderful!!
Thanks, Suzanne! Let’s just say I had the perfect muse! 🙂
What a lovely recipe with such a lovely message 🙂 lovely, Angie xx
Thank you, Elaine! Loving all your “lovely” comments! 🙂
They must taste incredible! Thank you for sharing Angie!! =)
You’re welcome, Bonnie! They were pretty good, I must say! 🙂
So yummy. Never thought to pair apples w all the usual suspects!
Thanks, Coco! I will have to say that I only thought of the recipe b/c I had the perfect muse. Wouldn’t you agree?
Just beautiful. Well done, Angie!
Reblogged this on The Novice Gardener and commented:
I’m thinking many, many of you are missing Azita@Fig & Quince intensely right now. I’m thinking if you make these, you might be able to manage that feeling a little better. These are just like Azita. They’re a little bit Iran, a little bit NY.
This looks so yummy!
Thank you, Lori!
Hi! I’m an italian food blogger, i follow your blog, i like it! greetings from Italy!!!
Hi, Simi! Great to see you here. Simi, meet Azita. Azita, meet Simi. Now, virtual hug & kiss. 🙂
thanks again for the hospitality in your blog! kisses from italy
Ummm, looks fantastic! Such a sweet treat for a sweet friendship.
Ummm, this comment is so completely sweet, coming from such a sweet person! 🙂
What an awesome recipe! And I am glad that you mentioned Angie in first few lines of your post which stopped me at your post :). Happy voyage to Iran, Azita! And yes, Angie is a magician with a golden touch! Loved these tarts :).
Sonal, I’m not sure if I’m a magician but I do own a wand. Legit. From the wizarding world Universal Orlando. 🙂
Lol :))…. I knew it…there is a wand involved somewhere 😉
My mouth is watering… these look like they might just melt in the mouth!
Hi Liz! They were sort of good, only a few chews and a big gulp needed!
Aww.. that is such a lovely post and of course a great recipe too. Love the combination of ingredients.
Thank you, Aditi & Nikhil! XOXO
Can’t wait to try these! Apples are at their peak here at the moment, so will be absolutely perfect for this recipe. 🙂 Thanks Angie… and Azita, I hope you’re having the most wonderful time exploring Iran!
Kept forgetting to hit reply button before replying, duh! Hope you got the message.
That’s right! I forgot Fall is now in full swing in Oz land. You must have apples coming out of your ears! I think what I’ve been eating this week are Ozzie Fuji apples. So sweet and perfectly crunchy! I hope you’ll give these a try! XOXO
Thank you, Amal!
That’s beautiful! Azita+Angie it’s a “winning couple”, there are not doubt. I wish you could give us the pleasure of other posts and recipes working in pair…
Love the “winning couple” attribute, Margherita! A & A duo strikes it big, lol… Someone else mentioned that idea recently to me, hmm….
These look delicious. Have added to my ‘must make’ list.
I hope you’ll like them! Let me know if you decide to proceed. 🙂
Lovely little parcels, and served with a big dollop of friendship makes it even more special. Is the rosewater more detectable by smell or does it have a flavor and if so, is it very sweet?
Only for you, Sue, I went ahead and tasted the rosewater. Have you ever accidentally ingested perfume? Don’t ask me how I knew, but that was what it tasted like. Not sweet at all, no taste, just “perfumey.” I’m guessing it’s used to add flavor and fragrance, very much like vanilla. I put very little in my apple filling, so the smell was very subtle.
Now that’s a committed blogger-friend! Okay, now we both know!
Beautiful tarts! Looks soo very delicious and pretty. You can eat this with your eyes first. 🙂
Uh-huh! You always have to eat with your eyes first, right Sadia? That’s why I want to eat all your food! 🙂
GAH! Your photos should be illegal! I don’t even bake but I think I have to try these. They look so yummy.
That’s a great idea! I’m going to start labeling my photos ILLEGAL, DO NOT SEE! That’ll guarantee throngs coming to view! Lol…
YUM! I want to have people over just so I can make these, or maybe I’ll make a whole tray and eat them myself!
Now, now, Alex, you must share! Maybe leave a piece for a friend! 🙂