Apple Pretzel Dessert Food

SALTED APPLE PRETZEL PIE

Steps:

• Make the pretzel dough:
• Grease a very large bowl with butter. Add 1/2 cup warm water (100-115°F) to the bowl of a stand mixer or another large bowl. Sprinkle yeast over. Add brown sugar and stir to dissolve. Let yeast bloom until foamy, 5-7 minutes.
• Stir in bread flour, beer, sea salt, and remaining 2 Tbsp. butter with a wooden spoon or spatula. Continue to stir until a shaggy mass forms. Mix with dough hook on medium-low speed until dough forms a smooth ball, about 2 minutes. Dough should be firm and might be a little tacky, but not sticky. If dough is still sticky, add flour, 1 Tbsp. at a time, mixing until smooth. If dough is too dry, add warm water 1 tsp. at a time. Continue to mix on medium-low speed until dough is elastic, 5-7 minutes. (Alternatively, turn out dough onto an unfloured work surface and knead by hand.)
• Transfer dough to prepared bowl and cover tightly with plastic wrap. Let dough rise in a warm place until doubled in volume, about 1 1/2 hours.
• Meanwhile, preheat oven to 275°F. Line a small rimmed baking sheet or pie pan with foil. Sprinkle baking soda, if using, onto sheet and bake 1 hour. Let cool.
• Fill a small stainless steel pot or skillet (not aluminum, copper, or nonstick) with 1 cup water. Add baking soda and bring to a simmer over medium-high heat, stirring to dissolve baking soda. Let cool.
• Make the pie filling:
• Peel, core, and slice apples into 1/4"-thick wedges. Transfer apples to a large pot and add sugar, all-purpose flour, lemon juice, cinnamon, nutmeg, kosher salt, and 1/4 cup water. Cook over medium heat, stirring occasionally, until apples are softened but still have a little bite, 15-20 minutes. If bottom starts to brown, reduce heat to medium-low and add water, 1 Tbsp. at a time. Let cool to room temperature.
• Make the pie:
• Preheat oven to 450°F. Butter a 10" cast-iron skillet. Punch down dough on an unfloured surface to deflate, then divide in half (an easy way to do this is to use a scale and divide by weight). Return one half to greased bowl and cover with plastic wrap while you work on the other piece.
• Using a rolling pin, roll dough to a 13" circle. Settle into prepared skillet and let dough relax into pan, just coming up and over the edge slightly. If it shrinks, stretch it by hand to create an even rim. Cover with plastic wrap and let rise at room temperature until increased in size by about 50%, 20-30 minutes.
• Divide second piece of dough into 3 equal pieces. Working with 1 piece at a time and keeping remaining pieces on a rimmed baking sheet covered with plastic, roll on an unfloured surface to form 1 (36"-long) rope. Arrange rope in a U-shape with ends pointing away from you. Holding an end in each hand, cross ends, then fold them down toward you to create a pretzel shape about 11" wide. Return to rimmed baking sheet and cover with plastic wrap. Roll remaining 2 pieces to form 2 more (36"-long) ropes. Twist ropes tightly around each other to make a twisted rope about 35" long. Add to baking sheet with pretzel shape and cover with plastic wrap. Let rise at room temperature until increased in size by about 50%, 20-30 minutes.
• If dough has settled into skillet, stretch dough to come back up just to outside rim. Using a fork, evenly prick bottom of dough in pan. Brush dough all over with baking soda mixture, if using. Beat egg yolk with 1 Tbsp. water in a small bowl, then brush dough with egg wash. Cover only outer rim of dough with foil. Bake dough in skillet until light golden brown and dry, 12-15 minutes. Let cool slightly, at least 5 minutes.
• Brush just outside rim of crust with egg wash and attach twisted dough rope to create a decorative rim. Fill crust with apple mixture. Center pretzel shape over apple filling, stretching dough until edges of pretzel reach twisted outside rim. Brush twisted dough rope and top of pretzel shape with baking soda mixture, if using, then egg wash. Sprinkle with pretzel salt.
• Bake pie until pretzel is golden brown and firm to the touch, 12-15 minutes. If underside of dough seems underbaked, loosely cover top with foil and continue to bake, checking every 2 minutes, until cooked through. Let cool completely before slicing, at least 2 hours.
• Do Ahead
• Pretzel dough can be made 1 day ahead. Let come to room temperature, then let rise in a warm place until doubled in volume, about 1 1/2 hours. Apple pie filling can be made 2 days ahead. Store in a resealable container and chill. Bring to room temperature before baking. Baking soda solution can be made 3 days ahead. Store in a resealable container at room temperature.

CARAMEL APPLE SOFT PRETZELS

Steps:

• For the pretzels: Pour the warm milk into a medium bowl and sprinkle the yeast over. Let the yeast bloom until softened and foamy, about 5 minutes.
• Stir in the brown sugar, vanilla and 1 cup of the flour with a wooden spoon until just combined. Stir in the softened butter until incorporated, then add the remaining 1 1/4 cups flour, chopped apple, cinnamon and kosher salt to make a sticky dough.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if needed, until smooth but still slightly tacky, about 5 minutes. Shape into a ball, place in a lightly buttered large bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
• Meanwhile, preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper.
• Punch the dough down to deflate it, then turn out onto a lightly floured surface. (If the dough seems tight, cover it and let rest until it relaxes.) Divide the dough into 6 pieces.
• Working with one piece at a time, roll and stretch the dough with the palms of your hands into a 24-inch-long rope. Lift the ends of the rope to make a U shape, then cross one end over the other twice to make a double twist in the middle. Fold down the ends and attach them to the bottom of the U, creating a pretzel shape. Repeat with the remaining dough.
• Dissolve the baking soda in 3 cups hot water in a shallow baking dish. Gently dip each pretzel in the soda solution, let some of the excess water drip off, then arrange on the prepared baking sheet and sprinkle with the coarse salt. Bake until the pretzels are puffed and deep golden brown, 12 to 15 minutes. Set aside to cool.
• For the caramel glaze: Melt the butter and brown sugar in a small saucepan over medium-low heat until completely melted and smooth. Whisk in the heavy cream until combined, then transfer to a medium bowl. Whisk in the confectioners' sugar, vanilla and salt until smooth (it should be thick enough to drizzle over the pretzels but not so thin that it drips away). Immediately transfer to a small piping bag or resealable bag, snip the corner and drizzle over the cooled pretzels. Let the glaze set, about 10 minutes.

PRETZEL DESSERT

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
• Bake for 8 to 10 minutes. Let cool.
• In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
• In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.

CRISPY PRETZEL APPLE DESSERT

Steps:

• Preheat oven to 350 degrees F. Cut each roll into 4 or 5 thin slices and place on a baking sheet lined with aluminum foil. In a small bowl, combine sugar and cinnamon. Brush top of each slice with butter and sprinkle with cinnamon sugar. Bake pretzel slices 5 to 7 minutes or until the edges are lightly golden. Remove from oven.
• In a skillet, melt 2 TBS butter; add apple pieces and cinnamon and saute apples 3 to 5 minutes or until tender.
• Place Marzetti Caramel Dip in a microwave dish and microwave in 10-second intervals until warm.
• To assemble dessert, layer pretzel crisps with warm apples, ice cream and warm caramel dip and serve.

PINEAPPLE PRETZEL DESSERT

Steps:

• Preheat oven to 350 degrees.
• Put crushed pretzels in pie pan. Add in melted butter and sugar; stir to coat.
• Bake 5 minutes; take out & stir. Bake 3 more minutes.
• Stir to break into pieces if stuck together; Set aside to cool.
• In medium to large bowl, mix cream cheese and sugar until creamy.
• Add in undrained pineapple and vanilla pudding. Stir until combined.
• Fold in cool whip.
• Place mixture in desired serving dish.
• Top with the pretzel mixture just before serving.

APPLE PIE STUFFED SOFT PRETZELS WITH STREUSEL

Steps:

• To prepare dough:.
• Proof yeast and the 1 TBS sugar in the 1 cup of warm water and allow to rest for 5 minutes until foamy.
• Mix the flours with 1/2 teaspoons salt and 2 TBS oil in bowl and then add proofed yeast mixture.
• Stir to form a shaggy dough.
• Place onto lightly floured surface and knead for 2-3 minutes until a smooth, but slightly sticky dough is formed.
• Place into a greased bowl, covered with plastic wrap, and let sit until doubled (45-60 minutes).
• While waiting for the dough to rise prepare filling and streusel.
• To prepare filling:.
• Peel, core, and thinly (1/4" thick) slice the apples and then cut each slice into 8 pieces (I used my peeler/corer/slicer all in one contraption).
• Saute the apple pieces with 1/2 of the TBS of butter, the 1/2 teaspoon cinnamon, and the pinch of cloves until the apples are tender, but not mushy.
• Remove from heat and stir in the additional 1/2 TBS of butter.
• To prepare streusel:.
• Mix the flour, sugar, and cinnamon together.
• With fork cut in the 4 TBS of butter to a crumb consistency.
• Stir in the chopped pecans.
• When dough has risen, punch down, place on lightly floured board, and cut into 8 equal pieces.
• With hands, roll each piece into a 15" long cylinder.
• Flatten the cylinder down with a rolling pin to measure 3" wide by 17" long.
• Place 1 1/2 TBS of the filling mixture along the length of each piece and fold the long edge over to meet the other side.
• Pinch along the seam to thoroughly enclose the filling.
• Roll the dough with your hands to form an even cylinder and fully encapsulate the filling.
• Take the two ends of each filled cylinder and form into a circle that is overlapped by a couple of inches of dough on either side, twist the ends and lay over the opposite side to form a pretzel shape and press to seal.
• Play with the shape a bit to get the right form and then place each one on a parchment or Silpat lined cookie sheet.
• Repeat for all 8 pieces.
• Allow to rise on cookie sheet for 15 minutes.
• While they are rising, boil 2 cups of water and add 1/3 cup of baking soda.
• Preheat oven to 425 degrees Fahrenheit.
• Beat 1 egg white with 1 TBS water and lay it on a flat plate.
• Lay the streusel topping on a flat plate, too.
• When the pretzels have fully risen, drop one at a time into the boiling water and count to 10.
• Remove with a large slotted spatula/spoon to slightly drain and then drop onto the egg white, turn to coat, then drop into the streusel and turn to coat.
• Lay each completed pretzel back on the lined cookie sheet.
• Repeat this procedure until all pretzels are done.
• Place into the preheated oven and bake for 15 minutes (check on them at 12 minutes).
• Immediately remove from cookie sheets and place on racks to cool.
• *Note:I haven't including the rising time in the"Time To Make" category, but there are two rises for this dough.
• The first is 45-60 minutes and the second is 15 minutes.
• The recipe is written to make use of the rising times for preparing the filling and streusel.