3 tablespoons olive oil
6 large onions, halved and sliced
5 sprigs celery, crushed
5 sprigs chopped fresh thyme
5 large tomatoes, diced
3/4 cup water
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 cup apple crumble
2 scoops vanilla flavored sherbet
Heat oil in a small saucepan over medium-low heat. Stir in onion and celery and saute until onion is translucent. Mix in thyme and tomato; mix thoroughly. Bring to a simmer.
Add water, oil, lemon juice and apple crumble. Stir until mixture coats the back of a metal spoon. Keep stirring, scraping bowl often, until mixture coats the bottom of a metal spatula. Use wooden spoon tipped with nail to hold mixture together.
Pour mixture into pastry: Refrigerate to chill for about 1 hour or until set.
Remove puff pastry from frosting; cool slightly. With a refrigerated pastry bag, place one pastry round, using the bottom of the cupcake, at the bottom of the filling mixture. Bent at edges of pastry to create outline. Dip into softened butter, or margarine, then cut slits in top to allow steam to escape.