Caramel Apple Pastis Recipes

Steps:

• Mix 2 cups sugar, 1/4 cup light corn syrup and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring just until the sugar dissolves. Cook, swirling the pan (do not stir), until the mixture is light amber and a candy thermometer registers 320 degrees, 8 to 10 minutes. Remove from the heat; slowly whisk in 1/2 cup heavy cream, then 2 tablespoons unsalted butter, 1 teaspoon vanilla extract and a pinch of salt. Return to low heat and whisk until smooth. Let cool until the caramel is thick enough to coat a spoon. Insert sticks into the stem ends of 6 apples and dip the apples into the caramel, letting the excess drip off. Roll in toppings if desired, then let cool on a parchment-lined baking sheet coated with cooking spray.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
• Reserve 2 tablespoons almonds and evenly spread remaining almonds on a baking sheet, then toast in upper third of oven until golden, 5 to 8 minutes. Remove from oven.
• Increase oven temperature to 400°F. 3Toss apple wedges with lemon juice and 1/4 teaspoon cinnamon in a large bowl.
• Cook 1 tablespoon butter with honey and granulated sugar in a deep 12-inch heavy skillet over moderately high heat, stirring constantly and carefully with a wooden spoon (mixture will foam), until mixture is deep golden, about 6 minutes.
• Carefully add apples (caramel will harden, then liquefy), stirring gently from bottom of skillet to coat apples with caramel, and cook, uncovered, stirring occasionally, until apples are tender, about 10 minutes. Drain apples in a colander set over a large bowl, reserving caramel. Transfer apples to another bowl and stir in toasted almonds. Pour caramel through a fine-mesh sieve into a 2-quart heavy saucepan and discard any solids. Simmer briskly until liquid is reduced to a thick glaze (about 1/3 cup), 5 to 10 minutes. Keep slightly warm or at room temperature.
• Stir together confectioners sugar and remaining 3/4 teaspoon cinnamon and transfer to a fine-mesh sieve or a sifter.
• Brush springform pan with some of remaining butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lay 1 sheet on a work surface and brush with butter, then dust lightly with cinnamon sugar. Lift buttered phyllo and gently fit into pan with ends overhanging. Rotate pan slightly, then butter and sugar another sheet and place in pan. (Sheets should not align.) Repeat with 7 more sheets, rotating pan each time so overhang of sheets covers entire rim.
• Spread apple mixture evenly in phyllo shell and smooth top.
• Brush remaining sheet phyllo with butter and dust with some of cinnamon sugar and lay over filling, gently crumpling sheet slightly to fit in pan. Bring edges of overhanging bottom sheets up and over filling and top sheet to enclose. (Phyllo should look rustic, but avoid tall peaks, as they can burn.) Brush top with remaining butter and sprinkle with reserved almonds. Sift cinnamon sugar generously over pastis and bake in lower third of oven until top is golden brown, 30 to 40 minutes.
• Increase oven temperature to 425°F and continue baking until top is deep golden brown and shiny, about 15 minutes. (Some edges may get very dark). Cool pastis in pan on a rack 5 minutes. Remove side of pan carefully and cool pastis 5 minutes. Transfer to a platter and cut into wedges with a serrated knife. Serve warm or at room temperature with caramel sauce.

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

Steps:

• HEAT oven to 375 degrees F. Spray a baking sheet with no-stick cooking spray.
• COMBINE apples, caramel syrup and toffee bits; set aside.
• LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked.
• CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling.
• PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving.
• PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.

Steps:

• Preheat oven to 350 F (175 degree C).
• In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples.
• In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble.
• Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).