CARAMEL APPLE STRUDEL
My father, who was born and raised in Vienna, Austria, would tell us stories about how his mother covered all the kitchen counters with dough whenever she made apple strudel. This recipe is a modern, delicious way to carry on part of my family's heritage. -Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270 calories, Fat 9g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 140mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 4g fiber), Protein 3g protein.
CARAMEL APPLE STREUSEL SQUARES
On a buttery brown sugar-rolled oats crust, apples in a creamy caramel sauce are topped with a streusel mixture, baked, then served warm with ice cream.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Combine flour, oats, brown sugar, cinnamon, baking soda, salt and nutmeg in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Reserve 1 3/4 cups crumb mixture; press remaining crumb mixture onto bottom of an ungreased 13 x 9-inch baking pan. Bake 15 minutes.
- Arrange apples over partially baked crust. Mix sweetened condensed milk and 1/2 cup caramel topping until blended. Pour evenly over apples. Add walnuts to reserved crumb mixture; sprinkle over apple layer.
- Bake 45 to 50 minutes or until apples are tender. Cool in pan on wire rack. Serve warm topped with vanilla ice cream and remaining caramel topping.
Nutrition Facts : Calories 329 calories, Carbohydrate 33.6 g, Cholesterol 28.6 mg, Fat 13.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 6.8 g, Sodium 212.6 mg, Sugar 19 g
HASSELBACK APPLES WITH GRANOLA STREUSEL AND CARAMEL
These baked apples come together quickly with the help of a crunchy topping made with granola and store-bought caramel sauce. Pop them in the oven while you prep dinner for an easy weeknight desert.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with some of the melted butter.
- Peel and halve the apples; cut out the cores and place flat-side down. Using a sharp knife, make slits in each apple half 1/4 inch apart; do not cut through to the bottom. (If you make the slits too close together, the apples will fall apart). Place the apples flat-side down in the prepared baking dish.
- Mix 2 tablespoons of the melted butter with 2 tablespoons of the brown sugar in a small bowl with a fork until a paste forms. Spread the mixture on the apples. Cover the baking dish with foil and bake until just tender when pierced with the tip of a knife, about 20 minutes.
- Meanwhile, make the streusel. If the granola has big chunks in it, put it in a plastic bag and smash with the back of a measuring cup into smaller crumbles. Mix the granola with the flour, salt, remaining 1 tablespoon brown sugar and remaining 1 tablespoon butter in a bowl with a fork until the pieces are moistened and the mixture is clumpy.
- Uncover the apples and spoon the streusel on the tops and in some of the slits, using a fork or the tip of a paring knife to gently separate the flaps. Return to the oven and bake, uncovered, until the apples are tender and the topping is golden, about 20 minutes more.
- Microwave the caramel sauce in a small bowl until warm, about 45 seconds. Stir in the lemon juice. Transfer the apples to plates, drizzle with the caramel sauce and top with whipped cream.
STREUSEL
Provided by Food Network
Categories dessert
Time 5m
Yield enough for 16 eclairs
Number Of Ingredients 5
Steps:
- To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)
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- Place a rack in middle of oven; preheat to 375°. Line a 9" round pan with foil, pressing it so that it hugs the sides. Leave about 2" overhang—you’ll use that to lift the bars out later. Grease foil with unsalted butter. (Lining with foil makes it a cinch to lift out your bars for easy slicing. But if you prefer not to use it, butter generously and then cut out wedges straight from the baking pan.)
- Make the streusel: Pulse 1½ cups Cheez-Its, 1½ cups all-purpose flour, ¾ cup sugar, and ½ tsp. kosher salt in a food processor until a fine, light orange mixture forms and no visible Cheez-Its remain.
- Cut ¾ cup (1½ sticks) cold unsalted butter into small pieces. The easiest way to do this is to slice once lengthwise, then turn butter block on its side and slice lengthwise again. Now that you have 4 long butter columns, keep them stacked and cut crosswise. Cute butter cubes! Add butter to food processor and pulse until pea-size pieces of butter remain. Scoop out 1¼ cups Cheez-Its mixture and set aside—you’ll use this for the crumb topping.
- Time to make the shortbread crust: Separate 2 large eggs, placing yolks in a small bowl; reserve whites for another use. (Those yolks are going to give this portion of the dough the moisture and fattiness it needs to come together into a crisp, sturdy base.) Mix with a fork just to break up yolks. Add egg yolks to remaining Cheez-Its mixture in food processor and pulse to incorporate. Continue to pulse in 10-second increments until dough starts to hold together in big clumps (this will take 5–6 increments, and the machine will start to make a different noise when you reach the stopping point).
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