Apple Archives
(
Tested and liked by me)
(
Tested and Not liked by me)
2-Ingredient Apple Pie Cups
Apple Baked French Toast
Apple-Berry Brunch Bake
Apple Pie Bites
Apple Danish
Apple-Pumpkin Streusel Muffins
Apple-Pumpkin Streusel Muffins #2
Apple Raisin Bran Muffins
Apple Streusel Muffins
Caramel Apple Coffee Cake
Caramel-Apple Muffins
Easy Apple Crunch Coffee Cake
Easy Apple Fritter Bread
Fruity Muffins
Desserts
Baked--Cake--Crisp--Misc--Pie--Pudding--Strudel--Tarts
Apples Undercover
Bloomin' Grilled Apples
Delightfully Baked Apples(ww)
Easy “Baked” Apples
Goo-Lish Caramel Apple Slices
Apple Cobbler
Apple Cobbler Dump Cake
Apple Danish Cheesecake
Apple Nut Cake
Apple-Pie Cake
Apple Pound Cake
Caramel Apple Cake
Caramel Apple Dump Cake
Chunky Apple Cake
Harvest Cake
Instant Pot Magic Apple Cake
Irish Apple Cake
Slow Cooker Apple Cranberry Dump Cake(crock pot)
Apple Cobbler for Two
Apple-Cranberry Crisp
Apple Harvest Squares
Apple-Mango Crisp
Apple-Pear Crisp
Apple and Pear Crumble
Skillet Apple Crisp
Slowcooker Apple Crisp(crock pot)
Apple Pie Baked Apples
Apple Pie by Grandma Opie
Apple-Pie Cake
Apple Pie Cups (WW)
Apple-Pumpkin Galette
Crazy Crust Apple Pie
Crockpot Apple Pie
Dutch Apple Pie
Easy Apple Custard Pie
French Apple Pie
Mini Apple Pies
Paper Bag Apple Pie
Pecan-Streusel Lattice Apple Pie
Phyllo Apple Pie
Upside-Down Apple Pecan Pie
Upside-Down Apple Walnut Pie
Apple-Cinnamon Bread Pudding
Apple Cheddar Dessert
Apple Strudel with Filo/Phyllo
Best Ever Apple Strudel
Mom's Own Strudel
Apple Tart
Apple Tarts(ww)
Caramel-Apple Tart
French Apple Tart
Bobbing Apple Punch
Apple Pork Chop Skillet
Hasselback Apple Pork Loin
Apple and Carrot Salad
Broccoli Apple Salad
Granny's Apple Corn Bread
Waldorf Salad
Air-Fryer Apple Slices
Crockpot Cinnamon Apples(WW)(Zero pts.)
Apple Recipes
6 apples (tart, like Granny Smith)
2 tablespoons lemon juice
1 1/4 cup sugar, divided
1 1/2 teaspoon cinnamon, divided
1 tablespoon corn starch
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick unsalted butter, softened
1/4 cup boiling water
1/2 teaspoon vanilla
pure cane sugar crystals (optional)
Preheat oven to 425°F. Coat a 9-by-9 baking dish with cooking spray.
Peel, core, and slice apples into fairly thick slices. In large bowl, toss apple slices with lemon juice. Add 3/4 cup sugar, 1/2 teaspoon cinnamon, and cornstarch; toss well to coat. Let sit while preparing topping.
In medium bowl, combine flour, 1/2 cup sugar, baking powder, salt, and remaining 1 teaspoon cinnamon. Using pastry blender, cut in butter until well combined. Add vanilla to 1/4 cup boiling water; add to dry mixture and combine well for a sticky dough.
Pour apples into prepared baking dish, distributing evenly. Using fingers, drop pieces of dough on top, covering evenly but working the dough as little as possible (you want it to be crumbly...or at least I do). If desired, lightly sprinkle top with cane sugar crystals.
Bake 25 minutes at 425°F. Remove and serve the hot and bubbly goodness topped with oh-so cold vanilla ice cream or whipped cream. Makes 6 to 8 servings.
Preheat air fryer to 390°. Stir together cinnamon and salt in a mixing bowl.
Cut each apple into eighths. Toss apples with the cinnamon and salt mixture.
Arrange a single layer of the apple wedges in the air fryer.
Cook for 4 minutes at 390°.
Flip the apple wedges and cook for another 4 minutes until apples are crisp.
Transfer the apple wedges on a cooling rack and allow them to cool completely.
Repeat the process cooking single layers of apple wedges until all are cooked and cooled.
Eat right away or store in an airtight container.
4 apples (I used Honey Crisp)
2 tablespoons melted butter
1 tablespoon granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg (optional)
½ cup caramel plus more for topping
½ cup chopped pecans or walnuts
Vanilla ice cream
In a small bowl mix the melted butter, sugar, cinnamon, and nutmeg together.
Slice the top of the apple off and scoop out the core and seeds using a melon baller or spoon.
Flip over the apple and cut narrow slits (about ¼ in wide) all around the apple.
Place apple on a sheet of foil and brush the butter mixture over the top.
Pour about 2-3 tablespoons of caramel into the center and add some pecans.
Wrap the apples. And place on a hot grill (over indirect heat) and cover. Grill or bake for 20-25 minutes or until desired tenderness.
Remove from foil and top with ice cream, more caramel sauce, and extra nuts.
To bake: Bake for 30-40 minutes in a 375°F oven. Or until desired tenderness.
2 cans of apple pie filling
1 box of yellow cake mix
1 ½ sticks of butter, melted
1 teaspoon ground cinnamon
Pour the two cans of apple pie filling into the bottom of a 9 x 13 casserole dish, sprinkle with cinnamon, cover with dry cake mix, drizzle melted butter all over the top of the cake mix. Bake at 350°F for 45 minutes to an hour.
5 medium apples, cored but not peeled
Put in microwave-safe casserole.
Mix:
2 Tbls brown sugar
1 Tsp cinnamon
1 Tsp nutmeg
1 Tbls butter
Divide among apples.
Cover with plastic wrap.
Microwave 3 1/2-4 minutes.
Let stand 5 minutes.
1/2 cup butter, softened
2 cups sugar
1/2 teaspoon vanilla extract
2 large Nellie’s Free Range Eggs
2 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon baking soda
6 cups chopped peeled tart apples
Butterscotch Sauce:
1/2 cup packed brown sugar
1/4 cup butter, cubed
1/2 cup heavy whipping cream
In a large bowl, cream the butter, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, salt and baking soda; gradually add to creamed mixture and mix well (batter will be stiff). Stir in apples until well combined.
Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40-45 minutes or until top is lightly browned and springs back when lightly touched. Cool for 30 minutes before serving.
Meanwhile, in a small saucepan, combine brown sugar and butter. Cook over medium heat until butter is melted. Gradually add cream. Bring to a slow boil over medium heat, stirring constantly. Remove from the heat. Serve with cake.
2 large apples, cut in half
2 tbsp butter, melted
2 tbsp brown sugar, unpacked
2 tbsp all purpose or gluten-free flour
4 tbsp quick oats*
pinch of cinnamon
Preheat oven to 350ºF.
Cut apples in half and remove core and seeds with a small pairing knife or spoon.
In a small bowl combine butter, brown sugar, flour, oats and cinnamon. Spoon on top of the apple halves and sprinkle with cinnamon.
Place on a cookie sheet and bake in the oven for 30 minutes.
Serve warm with a scoop of ice cream if desired.
*check labels for gluten-free.
Yield: 4 servings, Serving Size: 1/2 apple with topping-5 Freestyle Points 154 calories
1/2 recipe homemade pie crust1
1 teaspoon cornstarch
1 Tablespoon (15ml) warm water
5 large, perfectly round and firm apples (I prefer Granny Smith or Honeycrisp)
1 teaspoon cinnamon
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1 large egg
1 teaspoon milk
homemade salted caramel sauce, for drizzling (optional)
Prepare the pie crust, including allowing it to chill for at least 2 hours. I usually prepare it the night before and leave it in the refrigerator until the next day when it's time to begin the apples. The colder the pie crust, the better.
Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.
Assemble: On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.
Preheat oven to 375F degrees.
Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly. Yield: 4 apples
If desired, drizzle each with salted caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.
Recipe Notes:You need 1 (one) pie crust per four apples. This homemade pie crust recipe makes 2 crusts. I suggest making it all and freezing the other dough (for up to 3 months) to make your favorite pie at a later time.
Filling:
1 large Honeycrisp or 2 Gala apples (about 12z), peeled, cored and cut into 1/4-inch pieces (2 generous cups)
2 heaping tablespoons plus 1 teaspoon sugar
1 teaspoon all-purpose flour
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
Cream Biscuit Topping:
1/4 cup all-purpose flour
Heaping 1/4 teaspoon baking powder
Pinch fine salt
2 teaspoons sugar
3 tablespoons heavy cream
2 small scoops vanilla ice cream, for serving.
Special equipment: Two 6-ounce, 3 1/2-inch ramekins
For the filling: Preheat the oven to 400°F. Toss the apples with 2 heaping tablespoons of the sugar, the flour, cinnamon and nutmeg. Add the butter, and toss. Divide the filling between two 6-ounce, 3 1/2-inch ramekins, tent each loosely with foil and bake until the apples are tender and the juice is bubbling, about 35 minutes. Remove the ramekins from the oven, remove the foil, give the apples barely a stir with a fork and press the top into the juices.
For the topping: Whisk together the flour, the baking powder, salt and 1 teaspoon of the sugar in a small bowl. Quickly stir in the heavy cream, then work the dough with your fingers as if you were working butter into pie dough, to make moist, slightly flattened chunks of dough.
Top each ramekin with dough, dividing evenly. Sprinkle each with 1/2 teaspoon of the remaining sugar, and bake until the topping is browned and crisp, 12 to 15 minutes. Let cool slightly, top with ice cream and serve. From Food Network Kitchen
Dutch Apple Pie
1 Ready-Made Pie Shell
1 lg. egg yolk (beaten)
5-1/2 c. sliced apples
1 tbl lemon juice
1/2 c. sugar
1/4 c. brown sugar
3 tbl flour
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/4 c. sugar
1/4 c. brown sugar
1/3 c. butter
Preheat oven 375°F. Brush bottom & sides of crust with egg yolk; bake on baking sheet until light brown, about 5 min.
Remove crust from oven. Combine apples, juice, 1/2 c. sugar, 1/4 c. brown sugar, 3 tbl. flour, salt, cinnamon & nutmeg.
Mix well and spoon int crust. Mix remaining flour, sugar, brown sugar, and butter with fork until crumbly.
Sprinkle topping mixture evenly over apples.
Bake on baking sheet until topping is golden & filling is bubbling about 50 min. Cool on wire rack.
1 c. flour
2 tbl. sugar
1 tsp. baking powder
1/2 tsp. salt
3/4 c. solid shortening
1 egg
Mix well in bowl 2 min. Bake at 425°F 40-45 min. Put apple filling in center.
Source: Aunt Mary
1/4 c. butter
1/2 c. walnuts
1/4 c. brown sugar
1 1/4 c. crushed cinnamon graham crackers
8 c. sliced apples
1/2 c. gran. sugar
3 tbl. flour
1/4 tsp. salt
1 tbl. lemon juice
1 tbl. marg.
Cut waxed paper round to fit bottom of 9 1/2" deep-dish glass pie plate. Lightly grease bottom of pie plate.
Place waxed paper in pie plate. Set aside. Melt the 1/4 c. marg. in 2 cup glass measure.
Pour 1 tbl. of the butter into waxed paper pie plate. Spread over paper. Top with walnuts.
Sprinkle evenly with brown sugar. Set aside. Combine apples, gran. sugar, flour, salt and lemon juice in large bowl.
Spoon into pie plate. Dot with the 1 tbl. marg. Microwave at high for 11-12 min. or until apples are tender,
rotating plate a half turn after 5 min. Cool 10 min. Loosen edges with knife. Invert onto serving plate.
Carefully peel off waxed paper. Serve warm with whipped cream or ice
6 med. Granny Smith apples
1/4 c. apple juice
1/4 c. packed light brown sugar
1/3 c. gran. sugar
2 tbl. flour
2 tbl. lemon juice
½ tsp. cinnamon
1/4 tsp. each ginger and nutmeg
5 sheets phyllo pastry, thawed if frozen
1 tbl. butter, melted
1 tbl. gran. sugar
Nonstick cooking spray
Heat oven to 400°F. Have ready a 9" pie plate. Quarter, peel and core apples.
Cut quarters crosswise in 1/2" thick slices. Put apples and remaining Filling ingredients in a heavy saucepan.
Cover and cook 20 min., stirring occasionally, or until apples are tender. Spoon into pie plate. Let cool slightly.
Lay 1 sheet phyllo on filling. Dab with melted butter; sprinkle with sugar. Lay second sheet crosswise over first.
Dab with butter; sprinkle with sugar. Continue with remaining 3 sheets. Gather edges of phyllo to make a ruffled edge.
Spray edges with cooking spray. Cut slits through phyllo for steam to escape.
Bake 12 min. or until phyllo is golden brown. Serve warm or at room temperature.
1 c. chopped pecans
1/2 c. brown sugar
1/3 c. marg., melted
1 tsp. flour
6 c. sliced apples
1/4 c. sugar
2 tbl. flour
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1-2 crust ready pie crust
Heat oven 375°F. Combine pecans, brown sugar & marg.; spread evenly over bottom of pan.
Prepare pie crust, place bottom crust over pecan mixture in pan.
In large bowl, combine apples, sugar, flour, cinnamon & nutmeg; mix lightly. Spoon into pie crust-lined pan.
Top with second crust and flute; cut slits in several places.
Bake for 40-50 min. (Place pan on cookie sheet during baking). Cool pie upright in pan for 5 min.
Place serving plate over pie; invert. Carefully remove pan. Cool at least 1 hour
¼ cup packed light brown sugar
1 teaspoon apple pie spice, and additional apple pie spice for sprinkling on top of crescent rolls
3 tablespoons butter, melted
? cup chopped pecans
1 small Granny Smith apple, cored and sliced into 8 (1/2-inch) slices
1 (8-ounce) can Pillsbury Original crescent rolls
Preheat your oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine brown sugar and apple pie spice. Set aside.
Melt butter and toss apple slices in butter, set aside.
Arrange crescent roll triangles on baking sheet lined with parchment paper. Evenly distribute brown sugar mixture onto each triangle.
Sprinkle each triangle evenly with the chopped pecans.
Place an apple slice on the wide end of each triangle. Wrap crescent roll dough around each apple.
Brush each crescent roll with remaining butter. Sprinkle lightly with additional apple pie spice.
Bake for 10-12 minutes, or until golden brown. Cool for 5 minutes before serving.Solurce: Pillsbury.com
2 c. Nabisco Bran Cereal
1 1/4 c. nonfat plain yogurt
1/2 c. skim milk
1/4 c. marg., melted
1/4 c. Egg Beaters
1 c. flour
1/3 c. brown sugar
1/2 c. chopped apple
1/2 c. raisins
1 tbl. baking powder
1 tsp. cinnamon
Mix cereal, yogurt, milk, marg. and egg product; let stand 5 min.
In a bowl, blend flour, sugar, baking powder and cinnamon; stir in bran mixture just until blended.
Stir in apple and raisins. Spoon batter into muffin cups. Bake at 400°F for 22 min.
1 c. flour
1/2 c. quick oats
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 egg
3/4 c. brown sugar
1/4 c. Promise, melted
1 tsp. vanilla
3/4 c. diced unpeeled tart apple
3/4 c. fresh or frozen cranberries
1/4 c. raisins
Pre-heat oven 350 F. Grease muffin pans.
Mix flour, oats, baking powder, cinnamon & salt in bowl. Break egg into another bowl.
Add sugar and whisk till smooth. Whisk in Promise & vanilla. Stir in apple, cranberries & raisins.
Pour over dry ingredients. Fold in just till moistened.
Apple-Pumpkin Streusel Muffins
Batter
2 and 1/2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
2 eggs, slightly beaten
1 cup ( 8 oz.) canned pumpkin*
1/2 cup vegetable oil
2 cups all purpose apple, peeled and chopped
1/2 cup finely chopped nuts
Topping
1/4 cup sugar
2 Tbsps. flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon
Heat oven to 375°F. Combine flour, sugar, cinnamon, baking soda, ginger, salt and nutmeg in a large bowl; mixing well.
In a medium bowl, combine eggs, pumpkin, and oil; add to dry ingredient and stir just til moistened. Add apples and nuts. Fill paper lined or greased muffin cups 3/4 full. Combine topping ingredients and sprinkle over muffins. Bake for 20-25 minutes. Cool 5 minutes in pans and then remove.
Note: *Since pumpkin usually comes in 16 ounce cans, use half the can now and freeze the rest for another batch of muffins
at a later date. You'll need it, and not much later, either.Source: Best of the Best from Ohio pg. 52
Apple-Pumpkin Streusel Muffins #2
Batter:
2 and 1/2 cups flour
2 cups sugar
1 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. ground ginger
1/2 tsp. salt
2 eggs, slightly beaten
1 cup ( 8 oz.) canned pumpkin*
1/2 cup vegetable oil
2 cups all purpose apple, peeled
and chopped
1/2 cup finely chopped nuts
Topping:
1/4 cup sugar
2 Tbsp. flour
1 Tbsp. butter or margarine
1/2 tsp. cinnamon
Heat oven to 375°F.
Combine flour, sugar, cinnamon,
baking soda, ginger, salt and
nutmeg in a large bowl; mixing
well. In a medium bowl, combine
eggs, pumpkin, and oil; add to dry
ingredient and stir just til
moistened. Add apples and nuts.
Fill paper lined or greased
muffin cups 3/4 full. Combine
topping ingredients and sprinkle
over muffins. Bake for 20-25
minutes. Cool 5 minutes in pans
and then remove.
Makes 18-24. Source: Marla
Apple Harvest Squares
1 1/2 c. flour
1/2 tsp. salt
1 c. sugar, divided
1/2 c. marg
4 c. sliced apples
2 tbl. lemon juice
1 tsp. cinnamon
1 egg, beaten
1/3 c. evap. milk
1 tsp. vanilla
3/4 c. chop. nuts
1 1/3 c. flaked coconut
In a bowl, combine flour, salt and 1/3 c. sugar.
Cut in butter until the mixture resemble fine crumbs; press into the bottom of a greased 13x9" pan.
Arrange the apple slices on top of crumbs; sprinkle with lemon juice.
Combine 1/3 c. sugar with cinnamon; sprinkle over apples. Bake at 375°F for 20 min.
Meanwhile, in a small bowl, combine remaining sugar with the rest of the ingredients.
Spoon over baked apples; bake for another 20 min. Cut into squares while still warm.
1 cup all-purpose flour
1/2 cup ground almonds
1/4 cup white sugar
1/2 cup cold margarine or butter
1/4 teaspoon almond extract
8 ounces cream cheese, softened
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 egg
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
4 cups thinly sliced peeled tart apples
1/3 cup slivered almonds
To make dough: in a small bowl, combine 1 cup flour, 1/2 cup ground almonds, and 1/4 cup sugar;
cut in butter until crumbly. Add extract. Shape dough into a ball, gently press dough against the bottom
and up the sides of a 9-inch spring form or cake pan. Refrigerate for 30 minutes.
To make filling: in a medium-sized mixing bowl, beat cream cheese, 1/4 cup sugar, and cream of tartar until smooth.
Add egg; beat on low just until combined. Pour over crust.
To make topping: in another medium-sized bowl, combine brown sugar, 1 tablespoon flour, and cinnamon.
Add apples and stir until coated. Spoon over the filling. Sprinkle with 1/3 cup slivered almonds.
Bake at 350°F for 40-45 minutes or until golden brown. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove from pan.
Makes 1 -9-inch pie
2 eggs, lightly beaten
1/4# melted butter
1 1/4 c. flour
3 tsp. baking powder
1 tsp. salt
1 c. ground nuts
1 c. raisins
1 c. jam or apples
1 tsp. cinnamon
1/2 tbl. sugar
Mix the eggs with 3 tbl. of melted butter, flour and the baking powder.
Knead well and roll out a thin sheet, as thin as it will roll without breaking.
Spread the dough with a little of the remaining melted butter.
Sprinkle the nuts, raisins, jam or apples, cinnamon, and sugar over the entire surface covering it well.
Then roll the dough over and over as for a jelly roll. Place roll in a long buttered tin.
Pour over the roll the remaining melted butter. Place in a medium oven and bake 1 hour.
Source: My Mom
5 med. tart baking apples
1/2 c. sugar
1/2 c. raisins
1/2 c. chop. walnuts
1/3 c. + 2 tbl. fine dry bread crumbs
1 tsp. lemon peel
1 tbl. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2# (about 12) phyllo-pastry leaves, thawed
3/4 c. marg., melted
1 c. confec. sugar
1-2 tbl. milk
Slice apples into large bowl. Add sugar, raisins, walnuts, 1/3 c. bread crumbs, the lemon peel and juice,
cinnamon and nutmeg; mix well; set aside. Grease large baking sheet. Preheat oven to 375°F.
Remove pastry leaves from package; unroll. Cover pastry with waxed paper and a damp kitchen towel to prevent drying.
Overlap two sheets of waxed paper to make a 15x17" rectangle.
Place 1 pastry leaf on waxed paper; brushing lightly with butter.
Place 1 pastry leaf overlapping first leaf by 7"; brush with butter. Repeat with remaining pastry leaves and butter.
Sprinkle remaining bread crumbs between last two pastry leaves. With long side of pastry facing you,
spoon apple mixture evenly over one long half of the pastry rectangle, leaving a 1" border on three sides.
Fold the right and left borders of phyllo over filling. Beginning with apple side, roll up strudel, jelly roll fashion,
using the waxed paper to roll and guide it and tucking in ends of pastry while rolling.
Carefully roll strudel onto prepared baking sheet, seam side down. Brush with remaining melted butter.
Bake until golden brown - about 45 min. Cool on baking sheet on wire rack 30 min.
In small bowl, combine confec. sugar and just enough milk to make mixture of pouring consistency.
Drizzle over cooled strudel; let icing set before serving. Garnish with apple-peel roses, if desired.
Apple Strudel with Filo/Phyllo
6 c. Granny Smith apples, chopped
3/4 c. brown sugar
3/4 c. toasted chopped walnuts or pecans
½ c. raisins
1 tsp. cinnamon
2 tsp. grated lemon peel
1 tbl. vanilla
1# filo; if frozen, thaw
1.5 c. small fresh bread cubes, buttered and toasted in oven, divided use
1 c. butter, melted
Garnish: powdered sugar
In large bowl, combine chopped apples, brown sugar, nuts, raisins, cinnamon, lemonest and vanilla.
Toss gently to mix. Set aside. Place a clean, dry kitchen towel on work surface.
Place 1 sheet filo on top of the towel, with short end facing you. Brush lightly with melted butter.
Layer on 2 more sheets of filo, brushing each lightly with melted butter. Seal unused filo airtight.
Place about ½ c. of toasted bread cubes in a narrow strip about 1" from short end of filo, leaving a 1" margin on both ends.
Top bread with 1 c. of apple mixture. Using the towel as an aid, roll up filo jelly-roll fashion to enclose filling.
Brush ends (inside) with butter and tuck under. Place on prepared pan.
Repeat to form additional rolls until apple mixture is used, placing rolls about 1" apart on the pan.
Brush with melted butter. Bake in preheated 350°F. oven 40-50 min. or until filo is crisp and golden brown.
Cool and dust with powdered sugar. Serve with whipped cream or frozen yogurt.
3 baking apples, sliced
1/4 c. plus 2 tsp. sugar
1 tbl. flour
1 tbl. lemon juice
3/4 tsp. cinnamon
3/4 tsp. grated orange peel
1/4 tsp. allspice
2 tbl. cold marg., cut in small pieces
1 egg
1 refrig. pie crust
Heat oven 400°F. Spray 6 custard cups with cooking spray. Have a jelly-roll pan ready.
Put apple slices in med. bowl. Add 1/4 c. of the sugar, flour, lemon juice, cinnamon, orange peel and allspice; toss to mix.
Put sprayed custard cups on jelly-roll pan. Fill cups with apple mixture, then dot with butter.
Bread egg into a small bowl. Beat with a fork to blend yolk and white. Unfold pie crusts and place on work surface.
Using 10z custard cup as guide, cut 3 circles from each crust. Brush edge of each circle with beaten egg.
Place, brushed side down, over filled cups, pressing crust onto cup to seal. Brush crusts with egg.
Cut leaves from pastry scraps and arrange on crusts. Brush with egg and sprinkle with remaining 2 tsp. sugar.
Cut slits in crusts for steam to escape. Bake 30 min. Serve warm.
1/2 recipe pastry (see below)
5 large apples
1/4 cup sugar
3 tbs. butter, cut into small pieces
4 tbs. apricot preserves
1 tbs. Calvados or Cognac (optional)
Make the pastry or you can use a ready made pastry.
Roll out the dough 1/8 to 1/16 inch thick, in a shape that fits a pizza pan.
Peel and cut the apples into 1/4-inch slices. Arrange the slices around the dough beginning at the outside,
approximately 1 1/2 inches from the edge. Stagger and overlap the slices to imitate the petals of a flower.
Cover the dough completely with a single layers of apples.
Place smaller slices in the center to resemble the heart of the flower.
Bring up the border of the dough and fold it over the apples.
Sprinkle the apples with sugar and pieces of butter, and bake in a 400°F oven for 65 to 75 minutes,
until the tart is really browned and crusty. Slide it onto a dish.
Dilute the apricot preserves with the alcohol (or use 1 tbs. of water
if the jam is to thick and you prefer not to use spirits) and spread it on top of the apples with the back of a spoon.
Some can also be spread on the top edge of the crust.
Pastry:
3 level cups all-purpose flour
1 cup sweet butter, cold, and cut with a knife into thin slices
1/2 tsp. salt
Approximately 3/4 cup very cold water
Mix the flour, butter, and salt together very lightly, so that the pieces of butter remain visible throughout the flour.
(Hint: The flour and butter must be worked and the water added as fast as possible to obtain a flaky pastry)
Add the ice-cold water and mix very fast with your hands just enough that the dough coheres. Cut the dough in half.
The pieces of butter should still be visible. Refrigerate for 1 or 2 hours or use it right away.
If you use it right away, the butter will be a bit soft, so you may need a little extra flour in the rolling
process to absorb it. Roll as explained above. Serve the tart lukewarm, cut into wedges. Source: Marla
3 med. granny smith apples, peeled, cored, sliced
cinnamon sugar:
1/3 cup sugar mixed with 1 tsp. cinnamon (set one tsp. mixture aside)
3 tbl. marg, melted
4 large eggs
2 cups whole milk
1 tsp. vanilla
8-9 slices raisin bread, cubed
Heat oven to 350°F. Lightly grease 9-10" pie dish. Have ready a roasting pan larger than the pie plate.
In large bowl toss apples with 2 tbl. cinnamon sugar. Place a large skillet over medium heat.
Add 1 tbl. butter and spread ½ apples to cover bottom. Cook 1 min. per side until partially cooked.
Remove to large plate. Repeat. Meanwhile put eggs, milk, vanilla and remaining cinnamon sugar in bowl.
Add remaining 1 tbl. melted butter and whisk until well blended. Spread bread cubes in pie plate.
Arrange apples in concentric circles on top. Pour egg mixture evenly over apples; sprinkle with reserved
1 tsp. cinnamon sugar mixture. Set pie pan in roasting pan, place in the oven and add very hot tap water
in roasting pan halfway up sides of plate. Bake 40-45 min. until knife inserted in center comes out clean.
2 c. yellow corn meal
1/4 c. sugar
1 ½ tsp. salt
2 c. sour milk
2 tbl. shortening, melted
2 eggs, beaten
1 tsp. soda
1 tbl. cold water
7/8 c. chopped raw apple
Mix in the top of double boiler corn meal, sugar, salt, milk and shortening.
Set over hot water and cook about 10 min. Cool add eggs, soda dissolved in water and apples.
Bake in greased baking pan in hot oven 400°F about 25 min.
3 SmartPoints each
1 1/2 cup(s)Granny Smith apple, peeled and finely chopped
1tspfresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp table salt
2 tsp canola oil
1 Tbsp honey
2 stick(s) Weight Watchers Reduced fat mild cheddar cheese sticks, finey chopped
12 item(s) mini phyllo shell(s) (such as Athens®)
Combine apple, juice, cinnamon, and salt in a bowl; toss to coat. Heat a medium skillet over medium heat. Add oil; swirl to coat.
Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally. Add honey; cook, uncovered, 1 minute. Divide cheese evenly among phyllo cups; top evenly with apple mixture. Serve warm.
1 14-ounce bag vanilla caramels (about 48)
3 tablespoons water
3 apples, cored, peeled, and sliced
1 cup semisweet chocolate pieces (6 ounces)
1 tablespoon shortening
1/4 cup nut topping
Put unwrapped caramels and the water in a medium saucepan.
Cook until caramels are melted and smooth, stirring constantly.
Remove from heat.
Arrange apple slices on a pizza plate or pan.
Use a spoon to drizzle caramel mixture over apples.
Put chocolate pieces and shortening in small saucepan.
Cook over medium-low heat until mixture is melted
and smooth, stirring constantly.
Use another spoon to drizzle the chocolate
mixture over the caramel-covered apples.
Sprinkle with nut topping.
Let stand at room temperature for up to 10 minutes.
Makes 6 to 8 servings.
From Better Homes and Gardens - ref:10/28/00