Apple Cherry Pastries with Pistachios
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8 apples (about 3 pounds), peeled and cut into 1/4-inch slices
1/2 cup dried cherries
1 cup sugar
1 package (3.4 ounces) vanilla instant pudding and pie filling mix
3 cups cold milk
2 packages (10 ounces each) frozen puff pastry shells, prepared according to package directions, cooled
1/2 cup shelled pistachio nuts, chopped
- Grate 1/2 teaspoon zest from lemon.
- Stir apples, cherries, sugar, and lemon zest in pot. Set to SLOW COOK HIGH for 2 to 3 hours. Cover and cook until apples are tender.
- Beat pudding mix and milk in bowl 2 minutes or until mixture is thickened. Divide apple mixture among pastry shells. Top with pudding mixture and sprinkle with nuts.