• 2 tablespoons butter
  • 2 large apples, peeled, cored and chopped
  • 2/3 cup chopped California walnuts
  • 1/4 cup brown sugar
  • 3 tablespoons dried cranberries
  • 1 1/2 teaspoons cinnamon


  • 1 box refrigerated pie dough
  • 3 tablespoons finely chopped California walnuts
  • Nonstick cooking spray


For The Cream

  1. Fry the onion and garlic and add the potatoes and spinach too.
  2. Cover everything with the vegetable stock, add the walnuts and season it. Cook over a low heat for 30 minutes and mash until getting a cream texture.
  3. Serve the cream very hot with a couple of walnut and parmesan cookies.

For The Walnut-Parmesan Biscuit

  1. To prepare the filling, melt butter in a large nonstick skillet. Add apples and cook for 10 minutes or until soft. Add walnuts, brown sugar, cranberries and cinnamon and cook for a few minutes more. Set aside to cool.
  2. Unroll each pie dough on a very lightly floured board and sprinkle with walnuts. Gather into a ball and knead several times to incorporate walnuts into dough.
  3. Roll into an 11-inch circle and cut into circles about 4 1/2-inches in diameter. Re-roll scraps and repeat to make 10 circles. Using your fingertips, coat the outside of each circle with water.
  4. Place about 1 1/2 tablespoons of apple mixture into the center of each pastry circle . Bring up 2 edges and pinch the edges to seal in the filling. Crimp firmly with a fork and coat with cooking spray.
  5. Preheat an air fryer set to 180°C for 3 minutes. Cook for 10 minutes or until pies are a light golden brown.
  6. Replace apples with 1 1/2 cups peeled and diced ripe pears and prepare as directed above, melting the butter before adding to the pears.