CARAMEL APPLE STRUDEL
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. -Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 4g fiber), Protein 3g protein.
CARAMEL APPLE TURNOVERS WITH MASCARPONE
What to do when you have a bunch of left over puff-pastry and more apples than you can eat? Make turnovers!!!! That's what I did. This recipe is based off of the same recipe I made with my Black Cherry turnovers earlier. Made my own caramel again, but this time it is a lovely apple flavored caramel. The air in Florida is just...
Provided by Maggie May Schill
Categories Fruit Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. For Filling: 1- Heat medium sauce pan over medium heat. 2- Once pan is hot melt butter completely in pan. 3- Add apples and coat with butter 4- Add pinch of salt 5- Add cinnamon, stir. 6- Apples will begin to sweat out their juice, in a measuring cup pour 1 1/2 cups of the reduced liquid out and set aside for later. 7- Add vanilla and lemon juice and stir. 8- Add 1 cup sugar, stir once then allow apples to sweat on medium heat. Stir occasionally until apples are tender. 9- Take mascarpone out of fridge and let it come to room temperature. Do not add to apples, set aside for later use.
- 2. Drizzle Preparation: 1-Heat medium sauce pan to medium heat. 2-Add reduced liquid and heat back through. 3-Add 1 cup sugar, stir once. 4-Bring heat to medium high and let simmer uncovered for 10-15 minutes. Do not set to high or let go to a rolling- boil, you will burn your sugar. (YUCK!) 5-Lower heat and add butter, stir and take off heat. 6-Allow caramel to thicken as it cools. 7-Use immediately (do budget your time for this) Side note: Never over stir a caramel. The sugar will crystallize, and you'll lose the creamy texture you are shooting for.
- 3. Assembly!!! 1-Preheat oven to 350'F 2- Flour a clean counter top or board. Roll out puff pastry and cut into 6 inch squares. 3- Spoon a tablespoon of mascarpone in the center of each pastry square. 4-Spoon 1 1/2 tablespoons of cooked apples onto each pastry square. 5-wet the edges of each pastry square with warm water and fold over and press edges together. 6-Use fork to seal edges securely. 7-take a sharp knife and cut two vent holes in each pastry, not too deep, just pierce the surface. 8-Lay out pastries onto cookie sheet. 9-Bake for about 40 minutes, or until golden. 10-Drizzle caramel across the top of each pastry for garnish!
CARAMEL APPLES
The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)
Provided by Suzie
Categories Desserts Specialty Dessert Recipes Caramel Apple Recipes
Time 25m
Yield 6
Number Of Ingredients 3
Steps:
- Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
- Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
- Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.
Nutrition Facts : Calories 323.9 calories, Carbohydrate 69.6 g, Cholesterol 5 mg, Fat 5.6 g, Fiber 3.3 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 163.5 mg, Sugar 57.4 g
APPLE TURNOVERS WITH CARAMEL SAUCE AND ICE CREAM
Provided by Anne Thornton, Host of Dessert First
Time 2h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Filling: Peel, core, and cut the apples into 1-inch pieces (about 4 cups). Put the apples in a medium saucepan, and add the water, sugar, and lemon juice. Bring to a boil, over medium-high heat. stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples with fork or potato masher until the mixture is very soft, but still chunky. Cool completely. The filling can be made 2 days in advance. Cover and refrigerate.
- Position 1 rack in the top third of the oven, and 1 rack in the bottom third, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Pastry: If using a 14-ounce package (1 sheet), roll out the pastry on a lightly floured surface to 15-inch square. If using a 16-ounce package (2 sheets), stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon of filling in the center of each of 8 squares, reserve the remaining square for another use). Lightly brush the edges of each square with beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips to seal tightly. Lightly brush the pastry triangles with beaten egg, and sprinkle lightly with superfine sugar, if desired. Using a thin, sharp knife, make 3 small slits on top of each triangle to allow the steam to escape. Put the triangles on the prepared baking sheets. Refrigerate until firm, about 15 minutes.
- Bake the turnovers until they are beginning to color, about 15 minutes. Reverse the baking sheets from top to bottom. Reduce the oven temperature to 350 degrees F, and continue baking until the turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature with and Caramel Sauce and vanilla ice cream.
- Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
- Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
OUR 30+ BEST PUFF PASTRY DESSERTS (+PUFF PASTRY PALMIERS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Dessert
Time 23m
Number Of Ingredients 2
Steps:
- Roll out dough onto a floured surface.
- Sprinkle the sugar generously over the dough and roll a rolling pin over it.
- Fold into the center, repeating until dough centers meet.
- Cut into cookies.
- Bake for six minutes at 450°F on both sides.
Nutrition Facts : Calories 222 kcal, ServingSize 1 serving
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From bluebowlrecipes.com
Reviews 25Category DessertCuisine DessertEstimated Reading Time 4 mins
- Prep: Make sure you set the puff pastry out to thaw, according to the directions on the package. Let it thaw while you prep the filing and caramel sauce. Make the caramel sauce using my Simplest Homemade Caramel Sauce Recipe - it takes only 10 minutes!
- Make the Filling: Rinse and peel your apples. Dice into small ish chunks (see photo above for reference). Add all the apple filling ingredients except the corn starch and water to a medium pan over medium high heat. Cook for 12 minutes, stirring the whole time. Add the corn starch and water to a small bowl, and stir until the corn starch is dissolved. Pour this into the apple filling, and cook, stirring, for 1 more minute. This will thicken the sauce. Turn off the heat and set the filling aside while you prep the puff pastry.
- Prepare the Puff Pastry Squares: Preheat the oven to 400 degrees F. Once the puff pastry has thawed (it should still feel fairly cold to the touch), lightly flour your counter and roll out the first sheet, to stretch it a bit bigger. (I usually roll mine to about 12 x 12). Cut the sheet into 4 squares. Line a baking sheet with parchment paper, and place the squares on it. Beat the egg in a small bowl - this is your egg wash. Brush the edges of each puff pastry square with egg wash. Add about 3 tablespoons of the apple filling to one half of each puff pastry square, then fold the tops over to make a triangle, and pinch the edges together with your fingertip. Prick an x in the top of each turnover with a fork. Pop the pan in the freezer to chill for 5 minutes, then crimp the edges with a fork. Brush the tops of each turnover with egg wash, and sprinkle on a little coarse sugar.
- Bake: Bake for 18 - 24 minutes. Puff pastry will be a nice golden brown. While the first pan bakes, repeat this with the second sheet of puff pastry.
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- Add a heaping tablespoon of apple pie filling to the middle of each square of puff pastry dough. Top apple pie filling with a teaspoon {or so} of caramel sauce.
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- In a large non-stick skillet, bring the sugar and water to a boil. Cook without stirring until the mixture turns an amber colour. Off the heat, add the cream and mix thoroughly.
- With the rack in the middle position, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a bowl, whip all the ingredients with an electric mixer until soft peaks form. Keep in the refrigerator until ready to serve (see note).
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- Lightly dust the work surface with flour and roll one puff pastry sheet into a 10 x 10 inch square. Cut into four equal squares and place some of the apple filling in the center of each square. Brush the edges of the square with some of the beaten egg wash then fold one corner over the fruit to the other corner to create a triangle. Press the edges together lightly with your fingers then use a fork to crimp the edges. Transfer it to an ungreased baking sheet. Repeat the process for the remaining dough and apple filling. 3. Ligh
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2.3/5 (3)Steps 4Difficulty EasyTotal Time 30 mins
- Put the sugar in a saucepan and add the corn syrup and salt. Give it a nice stir. Put on the stove over medium-high heat. The sugar will dissolve, get nice and clear, and then start bubbling and turn a golden brown.
- Once the caramel is nice and brown, stir in the butter. Turn off the heat. Add the cream, but be really careful because it releases a lot of steam. (I wear an oven mitt to stir.) Then add the vanilla and mix in. Have a bowl of ice and water, and put a metal bowl on top. Scrape the caramel into the metal bowl. Let the caramel cool a bit in the ice bath.
- Dip the apple in the bowl, coating with the caramel. Use a rubber spatula to help the process, if needed. Then dip the coated apples into the toppings of your choice, place on a plate and let harden up a bit.
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- In a heavy bottomed saucepan cook together cubed apple, brown sugar, butter, dissolved cornstarch and water, apple pie spice and salt. Bring to a simmer over medium-high stirring constantly then lower the heat and cook for 5 minutes just until the apples have softened. Remove from the heat and add 1 tsp vanilla. Mix well, then chill.
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- Lightly dust a non-stick surface with flour. Roll each pastry sheet approximately 12-inch square. Cut each sheet into 9 equal squares. Brush with egg wash.
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