SPICY APPLE TWISTS (PILLSBURY BAKE-OFF WINNER)
This was the 1958 Grand Prize Winner in the Pillsbury Bake-Off. Kudos goes to Dorothy DeVault of Ohio who created it. It's described as a miniature pastry-a lighter version of old fashioned apple dumplings. It would look divine served in a single serving glass dessert dish topped with a dollop of whipped cream and a cherry!
Provided by DuChick
Categories Dessert
Time 1h10m
Yield 16 twists, 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 425.
- Cut each apple into 8 wedges.
- Lightly spoon flour into measuring cup and level off.
- In a medium bowl, blend flour and salt.
- Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
- Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together.
- Shape dough into ball.
- On floured surface, roll dough lightly from cener to edge into 12 inch square.
- Spread with 1 tablespoon softened margarine.
- Fold 2 sides to center.
- Roll to 16 x 10 inch rectangle.
- Cut crosswise into 16 (10 inch) strips.
- Wrap 1 strip around each apple wedge.
- Place 1/2 inch apart in ungreased 13 x 9 inch pan.
- Brush each wrapped apple wedge with melted margarine.
- In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
- Bake at 425 for 20 minutes.
- Pour water into pan.
- Bake an additional 12-17 minutes or until golden brown.
- Spoon sauce in pan over twists.
- Serve warm or cool, plain or with whipped cream.
- *If using self rising flour, omit salt.
Nutrition Facts : Calories 677, Fat 40.4, SaturatedFat 9, Sodium 460.5, Carbohydrate 76, Fiber 4.1, Sugar 36.1, Protein 5.3
SPICED APPLE TWISTS
Quick flavorful appetizer or a brunch treat. You could also sprinkle a few raisins over each apple slice before rolling up in step 4, and or sprinkle a little nutmeg and allspice in step 7.
Provided by weekend cooker
Categories Breakfast
Time 45m
Yield 16 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Pour orange juice into bottom of a greased 9x9 baking pan.
- Unroll crescent dough. Separate into 8 triangles, then cut each in half to make 16 triangles.
- Cut each apple into 8 slices.
- Place an apple slice at wide end of each triangle. Roll up.
- Arrange filled pastries into the 9x9 inch baking pan.
- Drizzle butter over tops.
- In a small bowl, mix cinnamon and sugar together.
- Sprinkle cinnamon/sugar mixture over pastries.
- Bake at 400 degrees for 30-35 minutes.
Nutrition Facts : Calories 332.4, Fat 9.6, SaturatedFat 4.6, Cholesterol 43.7, Sodium 312.7, Carbohydrate 57.7, Fiber 5, Sugar 26.5, Protein 5.8
SPICED TOFFEE APPLE CAKE
Try a twist on traditional toffee apples - sugared, spiced and very very nice!
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 1h45m
Yield Makes 15 squares
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tray with baking parchment. Put the dates and milk in a small pan and bring to a simmer. Remove from the heat and set aside for 15 mins to cool.
- Whizz the date mixture to a smooth purée in a food processor or blender, then scrape into a large mixing bowl. Tip in the butter, flour, brown sugar, baking powder, eggs, mixed spice and vanilla, and set aside while you prepare the apples.
- Quarter and core the apples, then slice quite thinly, tossing in a little lemon juice as you go. Quickly beat together the cake ingredients with an electric whisk until smooth, then scrape into the baking tray. Arrange the apple slices, overlapping in rows, on top of the cake - you should be able to get 3 rows lengthways down the tray. Bake for 45-50 mins until a skewer poked into the centre of the cake comes out clean. Cool in the tray.
- Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny. To finish, dust with a little icing sugar, then drizzle sauce all over the cake. Cut into squares or slices to serve.
Nutrition Facts : Calories 327 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 27 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium
AUSTRIAN APPLE TWISTS
This recipe has been one of my favorites for years. I like to make these sweet treats for special occasions because everyone enjoys them. -Kathy Bless, Fayetteville, Pennsylvania
Provided by Taste of Home
Time 50m
Yield 64 twists.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic; refrigerate overnight. , Combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets. , Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 31mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
CINNAMON SPICED APPLES
If you're feeling festive, scoop some vanilla ice cream over a bowl of my cinnamon spiced apples. They're homey, aromatic and just plain heavenly. -Amie Powell, Knoxville, Tennessee
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 6 cups.
Number Of Ingredients 7
Steps:
- In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.
Nutrition Facts : Calories 181 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 48mg sodium, Carbohydrate 34g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.
AUSTRIAN APPLE TWISTS
The yeast does not need to be dissolved in liquid, and no rising time is necessary before baking. **The dough needs to be refrigerated overnight.
Provided by Punky Julster
Categories Breads
Time 50m
Yield 60 twists
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic wrap; refrigerate overnight.
- In a small bowl, combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets.
- Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool.
- For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.
Nutrition Facts : Calories 82.9, Fat 4.8, SaturatedFat 2.6, Cholesterol 19.3, Sodium 24.6, Carbohydrate 9.2, Fiber 0.3, Sugar 3.9, Protein 1.1
SPICED APPLE PIE
Never heard 'it's as Nepalese as apple pie'? Try this classic with a twist and you'll be converted
Provided by Emma Lewis
Categories Afternoon tea, Dessert, Dinner, Supper
Time 2h
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
- Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
- Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
- Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.
Nutrition Facts : Calories 522 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.36 milligram of sodium
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