Anyone know a good recepie for apple cakes(pie) puffs(turnovers)or?!
Answers: or any ideas for a good halloween party and food
APPLE TURNOVERS
12 servings.
FILLING:
2 med. sized Granny Smith apples (12 oz.) peeled, cored and chopped (2 1/4 c.)
1 tsp. lemon juice
3 tbsp. sugar
1 tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
8 sheets phyllo pastry, thawed if frozen
Butter flavored vegetable cooking spray
Cinnamon sugar: 2 tsp. sugar mixed with 1/4 tsp. cinnamon
Mix all filling ingredients in a bowl. Place stacked sheets of phyllo dough on a flat surface and cut lengthwise in 3 (4 inch) wide strips. Cover to keep dough from drying out. Place 1 strip on work surface. Lightly coat with cooking spray. Top with 2nd strip. Mound 1 heaping tablespoon filling at one end about 1 inch from corner. Fold opposite corner at same end over filling forming a triangle. Continue folding wrap up the strip as a flag is folded to the end.
Can be made ahead and frozen on a cookie sheet. To bake fresh or frozen, preheat oven to 400 degrees, coat cookie sheet with cooking spray. Place turnovers seam side down. Spray with cooking spray. Sprinkle with cinnamon sugar. Bake 15 to 17 minutes until golden brown.
PERFECT APPLE PIE
PASTRY:
3/4 cup cake flour
1 3/4 cups all purpose flour
scant tsp salt
1 Tablespoon sugar
1 Tablespoon lard
4 Tablespoons Crisco shortening
large pinch Rumford Baking Powder
1 Tablespoon buttermilk powder OR:
1 Tablespoon lemon juice or white vinegar ADDED TO:
5-7 Tablespoons ice water
one stick plus 1/3 stick butter, frozen in advance
FILLING:
10 Apples, peeled and sliced thinly
1/2 cup white sugar
2 Tablespoons butter
2 Tablespoons brown sugar
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
sprinkle of mace (optional)
sprinkle of vanilla
lemon juice
Flour, cornstarch, or arrowroot for thickening
Preheat oven to 400°F, then reduce to 375°F after pie is in the oven.
Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.
Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.
Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.
NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.
For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.
Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.
Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.
Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.
Bake about 45 minutes, or until crust is golden brown.
786
i love this apple puff.
Caramel Apple Puff Dumplings
1 sheet frozen puff pastry
4 medium cooking apples (Golden Delicious or Jonathan)
4 T. brown sugar
2 T. butter
1 t. cinnamon
1 egg lightly beaten
1 t. water
1 t. sugar
Sauce:
1/2 C. prepared caramel sundae topping
1/3 C. toasted chopped pecan halves
Thaw and unfold puff pastry as the package directs. Preheat the oven to 400° F.
On a lightly floured surface, roll the pastry into a 16 inch square. Cut with a knife into 4 equal pieces.
Peel and core apples. Trim the bottoms so the apple sit flat. Place 1 apple in the center of each square. Mix together the brown sugar, butter and cinnamon. Spoon into apples.
Beat the egg and water together in a small bowl. Moisten the edge of the pastry with the mixture. Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an ungreased 9 x 13 inch baking dish. Brush them with the remaining egg mixture, sprinkle with the granulated sugar. Bake for about 35 minutes until golden brown.
When ready to serve: Heat the caramel sauce and add the toasted pecans. Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Serves 4.
http://www.cooksrecipes.com/holiday-reci...
http://www.razzledazzlerecipes.com/hallo...
Well, I can't cook, but I found some good apple online recipes --
http://web.tusco.net/fruitgrowers/recipe...
apple tart
Please note that many of these recipes are for large quantities and may need to be adjusted to suit smaller serving sizes.
Tart Filling
3 lbs. peeled and diced Granny Smith Apples
4 oz. melted butter
6 oz. apple cider
1 cup sugar
1/2 cup applejack zest and juice of 1 lemon
Tart Topping
2 cups flour
2 cups whole wheat flour
1 lb. brown sugar
3 teaspoons cinnamon
1 lb. cold butter cut into pieces
2 cups hazelnut pieces
Instructions
For the Filling
In a large bowl, combine all tart filling ingredients until well coated. Slow roast the mixture at 200F degrees for 10 hours or overnight.
For the Topping
In a large bowl combine flours, sugar and cinnamon. Work in the butter until the mixture is crumbly. Add the hazelnut pieces.
Cut prepared puff pastry into rounds and bake as directed in the oven. Let the rounds cool, then fill them with the apple mixture and top with the crumb topping.
To finish the tarts, bake at 325F degrees for 10 minutes, serve warm with vanilla ice cream.