Topfen Apple Squares Food

APFEL TOPFEN TASCHEN - APPLE AND QUARK FILLED PASTRY POCKETS

Steps:

• Thaw the puff pastry, unwrap and cut into 8 equal squares.
• Cream the quark together with the sugar, vanilla extract, egg and drained raisins, if using, fold in the pie filling and stir to combine. If using ricotta, drain first, the mixture should not be runny.
• Put a tablespoon of filling onto each pastry square, pick up the two opposing dough corners first, then the two other corners, press all four together in the center to make a sealed pocket.
• Brush with milk and place on a prepared baking sheet, preheat oven to 3125F and bake until puffed up, golden brown and delicious.
• Let cool slightly, dust with confectioners sugar.

TOPFEN APPLE SQUARES

Steps:

• Stir flour and salt together. Cut or rub in cold butter until mixture resembles coarse crumbs. Add the topfen and quickly knead everything together to form a ball of dough. Wrap dough in plastic wrap and place in refrigerator to rest for 30-60 minutes.
• Peel and core apples and slice thinly. (This works best with the slicing side of a box grater.)
• Divide dough into two halves. On a well-floured surface, roll out one half of the dough into a rectangular shape and lay it on a baking sheet lined with parchment paper. Layer the apples over the dough and sprinkle with cinnamon-sugar. Roll out the second half of the dough and lay it on top of the apples. Seal the edges and brush the top with beaten egg. Pierce the top all over with a fork. Bake at 350°F (180°C) for 35 minutes, until golden brown. Use paper towels to absorb any juices from the apples that may have run out.
• Cut into squares and enjoy within a day or two.

TOFFEE APPLE POPS

Steps:

• Grease a large baking tray, a spatula and a metal tablespoon with oil. For the toffee, put the sugar, golden syrup, vinegar and butter in a small saucepan and heat gently until the sugar has dissolved.
• Meanwhile, cut the apples into chunky slices, about 1cm thick, and push a lollipop stick or wooden skewer through the edge so that the point reaches the centre - if your skewers are very long, cut them in half before using.
• Once the sugar has dissolved, turn up the heat and bring the mixture to the boil. Pop in a sugar thermometer and bubble until the temperature reaches 148C. Quickly remove from the heat and stir in the cream using the oiled spatula. Leave the toffee to cool and thicken a little, then hold the apple skewers over the pan, one at a time, and spoon over some of the toffee to thickly coat one side of the slice. Let any excess drip off around the edges, then transfer to the prepared tray, toffee-side up, and sprinkle with some chopped pecans, if using. If the toffee in the pan becomes too firm, gently heat to re-melt it.
• Leave the slices to cool until hardened, then drizzle over some dark chocolate, if using. Leave to set, then enjoy.

TOFFEE APPLES

Steps:

• rinse apples under cold water and stand on rack until completely dry, do not rub with a cloth.
• grease an oven tray.
• push a skewer three quarters of the way into each apple at the stem end.
• combine sugar, water, glucose syrup and colouring in a heavy-based saucepan.
• stir over heat, without boiling until sugar is dissolved.
• boil uncovered without stirring about 20 minutes or until mixture reaches a crack stage (remove sugar syrup from heat, allow bubbles to subside, drop a teaspoon of syrup into cold water, it should set hard and be hard to crack with fingers).
• remove syrup from heat, stand pan in baking dish of warm water about 1 minute or until bubbles subside.
• remove pan from water, tilt pan, dip and rotate an apple slowly in toffee until apple is completely coated.
• twirl apple round a few times before placing onto greased oven tray to set.
• pepeat with remaining apples and toffee.

TOFFEE APPLE SQUARES

Steps:

• Put the apples in a saucepan with the lemon juice and 4 tbsp water. Cook gently, partly covered, for 10-15 mins until softened. Taste, adding any sugar if it needs it - you want it a little sharp though, to balance the sweetness of the topping. Leave to cool.
• For the base, whizz everything together in a food processor. (If you don't have one, rub the butter into the flour to crumbs, then stir in the sugar and ground rice.) Line the base of a roughly 18 x 28cm tin with baking parchment, then press the dough into the base.
• Heat oven to 180C/160C fan/gas 4. Bake the base for 20-25 mins until golden. Spread the cooled apples over the base.
• For the topping, put the condensed milk, butter and sugar in a saucepan. Heat to melt the sugar and butter, then lower the heat and bubble for 10 mins or so until a pale fudge colour. Stir in the salt, cornflakes and nuts. Spoon all over the apples, gently spreading to cover. Return to the oven for another 15-22 mins until the topping is golden and crisp. Cool in the tin, then cut into squares. Can be stored for 1-2 days in an airtight container.

ICED TOFFEE APPLE SQUARES

Steps:

• Preheat oven to 350°F Line 9-inch baking pan on all sides with parchment paper, so that it hangs over the edge.
• BASE:.
• Stir butter and Splenda to combine, Add flour, oats, cinnamon and salt and stir until a rough crumbly texture forms. Press into prepared pan and bake for 18 minutes. Cool while preparing filling,.
• FILLING:.
• Sprinkle diced apples over cooled crust. Whisk eggs, Splenda, and vanilla to combine, then whisk in flour and baking powder. Pour over apples (filling will cover) and bake for about 25 minutes, until filling is set and starting to brown. Cool to room temperature then chill completely, about 2 hours.
• ICING:.
• Beat butter with Splenda and vanilla until smooth. Spread over chilled filling, sprinkle with cinnamon and chill 20 minutes to set.
• Remove squares form pan by lifting parchment and slice into 25 squares.
• Refrigerate for up to 5 days.

NORWEGIAN APPLE SQUARES

Steps:

• Preheat oven to 400°F.
• Cream the butter and sugar together.
• Mix the flour and baking powder together. Add to butter mixture.
• Beat together eggs and almond extract. Mix into dough.
• In a greased and floured 9x13 pan, press down one half of the dough with your fingers. It will be sticky, so you might want to oil them first.
• Mix the apples with the allspice (or you can substitute cinnamon).
• Spread the apples over the dough in the pan.
• Drop the other half of the dough over the apples and press dough down slightly. It doesn't matter if all the apples aren't covered.
• Bake for about 35 minutes, or until lightly browned. Let cool.
• Mix confectioner's sugar, water & vanilla to make a thin icing.
• Drizzle icing over cooled cake. Cut into squares to serve.