Pretzel Crust Food

MARGARITA PIE WITH A PRETZEL CRUST!

Steps:

• Pie Crust:.
• Melt margarine and combine with sugar and pretzel pieces. Press into buttered 9 inch pie pan.
• Filling:.
• Combine condensed milk, lime juice, alcohol and food coloring.
• Fold in whipped cream. Cool whip can be substituted.
• Pour into pie crust and freeze for 4 hours.

STRAWBERRY PRETZEL PIE

Steps:

• For the pretzel crust: Preheat the oven to 350 degrees F.
• Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool.
• For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat.
• Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours.
• Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon.

PRETZEL PIE CRUST RECIPE

Steps:

• Preheat oven to 350 degrees and grease pie dish.
• Crush pretzels until fine in a food processor or by hand using a sealed bag and a mallet.
• In a medium mixing bowl, melt butter.
• Fold pretzels and brown sugar into the melted butter.
• Transfer to pie dish. Press using a measuring cup or drinking glass pushing the base of the crust to create a slight wall.
• Bake 10 minutes. Cool before filling.

PRETZEL CRUST

Steps:

• Preheat oven to 350°.
• Crush pretzels in a blender.
• Add sugar and butter and Mix well.
• Press into a 9 inch pie plate.
• Bake at 350° for 8 minutes and cool.
• Add desired filling.

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.

STRAWBERRY PRETZEL JELLO SALAD

Steps:

• Mix your jello with 1.5 cups of boiling water. Stir for 2 minutes till totally dissolved.
• Add in the 1/2 cup of cold water. Stir together and allow to cool completely to room temperature.
• Preheat the oven to 350 degrees.
• In a medium sized bowl, combine your crushed pretzels, butter, sugar and brown sugar.
• Press the mixture evenly into the bottom of a greased 9x13 pan.
• Bake for 10 minutes. Remove from the oven and allow to cool completely.
• Beat your cream cheese and sugar together for 3 minutes, until smooth. Make sure to scrape down the edges with a rubber spatula as you mix.
• Carefully fold in the cool whip .
• Spread the cream cheese mixture over the pretzel crust. Make sure to spread it all the way to the edges and corners, creating a seal, so the jello doesn't leak through. Place in the fridge for 30 minutes.
• Place your strawberries over the top of the cream cheese mixture.
• Carefully and very slowly pour the jello over the strawberries and place the pan in the fridge. (It can be helpful to pour it over a spoon to make it slower)
• Chill for 4 hours, or overnight, until the jello is completely set.
• Slice and serve with cool whip on each slice if desired.

PRETZEL CRUST PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Lightly coat 3 baking sheets with cooking spray.
• Place warm water into a measuring cup and stir in sugar to dissolve. Stir in yeast and set aside until foamy, about 10 minutes.
• Place flour, olive oil, and salt into a large bowl and stir to combine. Mix in yeast mixture and beat with an electric mixer until smooth, about 5 minutes.
• Turn dough out onto a lightly floured surface and divide into 3 equal portions. Roll each portion into an 8-inch disc and place on the prepared baking sheets. Let rest for 10 minutes.
• Heat at least 3 inches of water in a wide, deep pot over high heat; bring to a boil. Add baking soda slowly and carefully into the water, as this will foam and rise. Reduce heat to medium, and add 1 dough disc to the pot; cook for 30 to 40 seconds. Remove disc using 2 spatulas or slotted spoons and transfer back to the baking sheet. Repeat with remaining discs. Gently blot discs with paper towels to remove any excess water. Brush lightly with butter and sprinkle with kosher salt.
• Bake crusts in the preheated oven until golden, about 10 minutes. Remove from the oven; add pizza sauce and mozzarella cheese to each crust.
• Return pizzas to the oven and bake until cheese has melted and is golden, 10 to 15 minutes.

PRETZEL CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together margarine, sugar and pretzels. Press the mixture into a 9x13 inch baking pan. Bake in oven for 10 minutes; fill with desired pie filling.

STRAWBERRY CHEESECAKE WITH PRETZEL CRUST

Steps:

• Preheat the oven to 300 degrees F.
• For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling.
• For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour.
• Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight.

CRANBERRY PRETZEL SALAD

Steps:

• Line an 8- or 9-inch square baking dish with parchment paper, making sure there is enough overhang to cover the sides by an inch or two.
• Preheat the oven to 350 degrees F.
• Crush the pretzels in a blender or food processor until they are mostly crumbs-I like to have a few larger pretzel pieces in there so people can really get a bit of pretzel texture in every bite.
• Pour the crumbs into a large bowl. Add the butter and sugar, and stir until combined.
• Press the crust mixture into the bottom of the prepared baking dish.
• Bake for about 12 minutes, until golden brown and matte. Let the crust cool while you make the cream cheese layer.
• Pour the hot water into a small heatproof bowl. Sprinkle the gelatin over the water and let dissolve.
• In a stand mixer fitted with the whisk attachment, whip the cream on medium-high speed for 1-2 minutes until soft peaks form.
• Add 1 tablespoon of the confectioner's sugar and whip until firm peaks form, about 1-2 minutes more.
• Transfer the whipped cream to a separate bowl.
• Gently heat the dissolved gelatin, either in the microwave in 10-second bursts or over a bowl of simmering water or diffuser plate on the stove. Stir frequently until the liquid is clear.
• Let the gelatin cool slightly while you continue working.
• Add the softened cream cheese to the stand mixer bowl and switch to the paddle attachment.
• Beat on medium speed until fluffy, then scrape down the sides of the bowl and beat in the remaining 2 tablespoons confectioner's sugar. Scrape down the sides of the bowl again.
• Add half the whipped cream to the cream cheese, beating on medium speed just until incorporated.
• Beat in the remaining whipped cream and drizzle the dissolved gelatin into the mixture while the mixer is running, continuing to beat until all ingredients are evenly incorporated.
• Spread the whipped cream cheese layer evenly over the pretzel crust, making sure all the edges are covered.
• Refrigerate for at least 3 hours until fully chilled.
• Heat the cranberries, sugar, and water in a medium saucepan over medium-low heat, stirring frequently until the sugar dissolves and the liquid comes to a simmer.
• Continue to cook, stirring occasionally, until the cranberries soften and start to burst.
• Remove from the heat and stir in the Jello packet until dissolved.
• Carefully pour the cranberry Jello over the cream cheese layer, spreading it evenly in the pan.
• Refrigerate for at least 3 hours until set-or let it rest overnight.
• Carefully lift the dessert out of the pan and onto a cutting board using the parchment paper as a set of handles.
• With a long knife, slice into 9 squares. Wipe the knife between slices to ensure clean cuts.
• Refrigerate any leftovers for up to 3 days. The cranberry will eventually bleed down into the cream cheese and the pretzels will become soggy, so don't wait too long to enjoy!