Caramel Apple Strata Recipes

Steps:

• In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir 2 minutes or until thickened. Set aside., In a small bowl, combine apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13x9-in. baking dish. Top with apples; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread., In a large bowl, combine eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce., Remove strata from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting., In a microwave, heat the reserved sauce. Drizzle warm sauce over strata.

Steps:

• In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Set aside.
• In a small bowl, combine the apples, lemon juice, sugar and pie spice. Arrange half of the bread slices in a greased 13-in. x 9-in. baking dish. Spoon apples over bread; drizzle with half of the caramel sauce. Sprinkle with pecans; top with remaining bread.
• In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
• Remove strata from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
• In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.

Steps:

• For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.
• Preheat the oven to 450 degrees F.
• Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
• For the filling, peel, core, and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.
• Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
• Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Steps:

• Preheat oven to 375°. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally. Cool completely., Unfold puff pastry onto a large sheet of parchment; roll into a 16x12-in. rectangle. Transfer parchment and pastry to a baking sheet, placing a short side of the rectangle facing you. Using a slotted spoon, arrange apples on bottom half of pastry to within 1 in. of edges. Drizzle apples with caramel topping. Roll up jelly-roll style, starting with the bottom side. Pinch seams to seal, and tuck ends under. , In a small bowl, whisk egg with water; brush over pastry. Sprinkle with coarse sugar. Cut slits in top. Bake 25-30 minutes or until golden brown. If desired, serve with whipped cream and additional caramel topping.

Steps:

• 1. In a small saucepan on the stove, combine the brown sugar, non-dairy butter and corn syrup. Bring to a boil over medium heat, stirring constantly ( 2. In a medium size bowl, toss together the apples, lemon juice, sugar, all-spice, and ground cinnamon. 3. Arrange HALF of the bread slices in a greased 13x9" baking dish. Pour apples evenly over bread. Drizzle with HALF of the caramel sauce then top with remaining bread slices. 4. In a large bowl, combine the eggs, non-dairy milk, salt and vanilla. Pour over top the entire dish contents. 5. Cover and refrigerate overnight. Cover and refrigerate the remaining caramel sauce. 6. Preheat oven to 350 degrees and remove strata from the refrigerator for at least 30 minutes before baking. 7. Bake uncovered for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. 8. In a small microwave-safe dish, microwave reserved sauce, uncovered, for 1-2 minutes or until heated through. Drizzle over strata.

Steps:

• 1. In a small saucepan, combine the brown sugar, butter and corn syrup. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, until thickened.
• 2. In a small bowl, combine the apples, lemon juice, sugar, and pie spice. Arrange half the bread in a greased 9x13" baking dish. Spoon apples over bread; drizzle with half the sauce. Sprinkle with pecans; top with remaining bread.
• 3. In a large bowl, combine the eggs, milk, salt and vanilla. Pour over top. Cover and refrigerate overnight. Cover and refrigerate remaining caramel sauce.
• 4. Take strata from refrigerator 30 minutes before baking. Bake, uncovered, in a preheated 350º oven for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
• 5. Microwave the reserved caramel sauce, uncovered, for 1-2 minutes and drizzle over strata.

Steps:

• Insert sticks into tops of apples. Prepare an ice-water bath.
• Bring cream, sugar, corn syrup, and butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes.
• Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight).

Steps:

• Line a baking sheet with waxed paper and coat with cooking spray. In a medium saucepan, bring sugar and 1/2 cup water to a boil over high. Reduce to medium-high and simmer, undisturbed, until caramel is golden brown, 8 minutes. Remove from heat and carefully stir in cream (mixture will sputter). Transfer to a small bowl and let cool 5 minutes.
• With a paring knife, make a small slit in top of each apple. Insert an ice-pop stick 1 inch deep into each slit. Dip apples into caramel, swirling to coat. Sprinkle with nuts (if using) and transfer to sheet.