Brown Sugar Apple Pastries Food

APPLE TURNOVERS

Steps:

• Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
• Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
• Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
• To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.

BROWN SUGAR CINNAMON BAKED APPLES

Steps:

• Preheat the oven to 400 degrees. In a medium sized mixing bowl add the sliced apples, brown sugar, cinnamon and lemon juice and mix until incorporated.
• Place in a 9x13 inch pan or 2 quart casserole dish. Bake for 20-25 minutes until the apples are tender. Stir once in between. Serve with ice cream or as a topping.

BAKED APPLES WITH BROWN SUGAR

Steps:

• Preheat oven to 350 degrees F.
• Wash and dry apples. Cut the apples in half and remove the core but leave any stems intact. Place apples in baking dish. Divide butter among each core cavity. Top each apple half with a tablespoon of sugar and dash with cinnamon.
• Bake apples until the flesh is tender and they're bubbly and perfect looking, about 30 minutes. Serve with Creamy Custard Sauce.
• Heat the melted ice cream in a small saucepan over low heat until hot. Meanwhile, put the yolks in a mixing bowl and whisk until smooth. While whisking, slowly drizzle about 1 or 2 tablespoons hot melted ice cream into the yolks until blended. While whisking constantly, slowly add the rest of the hot liquid to the yolk mixture. Pour the mixture back into the saucepan and return to low heat.

BROWN SUGAR APPLE CRISP

Steps:

• Heat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the apples, lemon juice and vanilla in a large bowl and toss to coat. Add the granulated sugar, 1 1/2 tablespoons flour and nutmeg, stirring to combine.
• Place remaining 1 cup flour, nuts, brown sugar, cinnamon and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples. Bake until golden brown, about 40 minutes. Serve warm with ice cream.

BROWN SUGAR APPLE CHEESECAKE

Steps:

• To Make the Crust:
• Butter the bottom and sides of a 10-inch springform pan.
• Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups.
• Pulse in the sugar and cinnamon, if you're using it, then pour in the melted butter and pulse until the crumbs are moistened.
• Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they'll go.
• Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.).
• Center a rack in the oven and preheat the oven to 350 degrees F.
• Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides.
• Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned.
• Transfer to a rack to cool while you make the apples and the filling.
• Leave the oven at 350 degrees F.
• To Make the Apples:
• Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat.
• When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes.
• Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so.
• Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples.
• Let the apples cool while you make the filling.
• Getting Ready to Bake:.
• Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.
• To Make the Filling:
• Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth.
• Add the sugars and beat for another 2 minutes.
• Beat in the cider, vanilla, and cinnamon.
• Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes inches
• Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.
• Pour about one third of the batter into the baked crust.
• Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan.
• Cover with the remaining batter and, if needed, jiggle the pan to even the top.
• Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.
• Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark.
• The cake will rise evenly and crack around the edges and it should be fully set except, possibly, in the very center--if the center shimmies, that's just fine.
• Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.
• Run a blunt knife around the edges of the pan to loosen the crust, open the pan's latch and release and remove the sides.
• If desired, melt a small amount of apple jelly in the microwave and glaze the cake, or dust with confectioner's sugar.

BROWN SUGAR APPLE CAKE

Steps:

• Mix ingredients together until well combined.
• Use a 9"x9" square baking dish.
• Bake in 350° F oven for 50 minutes or until an inserted toothpick comes out clean.

BROWN SUGAR BAKED APPLES

Steps:

• Peel skin off top quarter of each apple. Using melon baller, scoop out core, leaving bottom intact. Stand apples in 13x9x2-inch baking pan. Mix sugar and spices in bowl. Reserve 2 tablespoons mixture. Fill apple cavities with remaining sugar mixture. Spoon 1/2 tablespoon maple syrup into each cavity. Scatter 3 tablespoons butter pieces over apples. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 350°F. Pour 1/2 cup water into pan with apples. Bake apples 35 minutes. Add reserved 2 tablespoons sugar mixture, 2 tablespoons maple syrup, 1 tablespoon butter, and 1/2 cup water to pan. Bake until apples are tender when pierced with skewer, about 25 minutes longer. Transfer apples to 8 bowls. Place baking pan atop 2 burners; boil over medium-high heat until syrupy, about 2 minutes. Spoon sauce over apples. Serve with whipping cream, if desired.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.