Is This the Perfect Apple Danish Tart Braid?

[AJPratt]

I think that's what its called.

 

[kcjodih]

Which cookbook is it in? Besides apples and crescent rolls, what else is in it? I'm lookin', I'm lookin'....

 

[kcjodih]

French Apple Pastry
(Celebrate! Cookbook, pg 92)
Baked on the Large Round Stone, this classic apple tart will impress the most discriminating guests – and it’s easier than apple pie.

Prep time: 30 minutes Bake time: 30-35 minutes Cool time: 10 minutes

1 package (15 ounces) refrigerated pie crusts (2 crusts)
1 cup toasted walnuts, finely grated
5 tablespoons sugar, divided
2 tablespoons all-purpose four
3 medium red baking apples (about 1¼ pounds)
1 teaspoon Pantry Cinnamon Plus Spice Blend
½ cup apricot preserves
Vanilla ice cream (optional)

1. Preheat oven to 400°F. Let pie crusts stand at room temperature 15 minutes. Grate walnuts into Small Batter Bowl using Deluxe Cheese Grater. Add 3 tablespoons of the sugar and flour; mix thoroughly and set aside.
2. Lightly dust Large Round Stone with small amount of additional flour. Unfold one pie crust and place in center of baking stone. Using Kitchen Spritzer, spray lightly with water. Unfold second pie crust and place over crust on baking stone, matching edges and pressing down to seal. Using Baker’s Roller, roll both crusts out together to edge of baking stone. Fold ½ inch of edge of crust under forming an even border. Using smooth end of pastry tool, form a decorative edge. Spray lightly with water.
3. Spread walnut mixture evenly over prepared crust. Using Apple Peeler/Corer/Slicer, core and slice apples, leaving peels on. Cut slices in half. Starting at outside edge of crust, arrange apple slices, slightly overlapping, over nut mixture in circular pattern. Fill center with slices to form a blossom shape.
4. Combine spice blend and remaining 2 tablespoons sugar in Flour/Sugar Shaker; sprinkle over apples. Bake 30-35 minutes or until apples are tender and crust is golden brown. Remove to Cooling Rack.
5. Microwave preserves in Small Micro-Cooker on HIGH 30 seconds or until melted. Brush over apples and crust edge with Pastry Brush. Cool at least 10 minutes. Cut into wedges using Chef’s Knife. Serve warm or at room temperature with ice cream, if desired.

Yield: 12 servings

Nutrients per serving: Calories 300, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 7 mg, Carbohydrate 39 g, Protein 3 g, Sodium 140 mg, Fiber 2 g

Diabetic exchanges per serving: 1 starch, 1½ fruit, 3 fat (3 carb)

 

[kcjodih]

Apple Cherry Tart
(All the Best Cookbook, P.115)

Looking for a different way to use your round baking stone? Tender apples, tart cherries and a crunchy pecan topping top a pie crust for an extraordinary, easy dessert.


½ package (15 oz.) refrigerated pie crust (1 crust)
2/3 cup all-purpose flour
1/2 cup backed brown sugar
1/2 teaspoon Pantry Korintje Cinnamon
1/3 cup butter or margarine
1/2 cup pecan halves, chopped
2 large Granny Smith apples
1 can (19oz/540mL) cherry pie filling, divided

Thawed, frozen whipped topping or ice cream (optional)

1. Preheat oven to 400° F. Let pie crust stand at room temperature 15 minutes. In Classic Batter Bowl, combine flour, brown sugar, cinnamon. Add butter; blend thoroughly using Pastry Blender. Chop pecans using Food Chopper. Add to bowl; mix well and set aside.

2. Roll pie crust into 13-inch circle on Classic Round Stone using lightly floured Baker’s Roller™. Peel, core and slice apples, using Apple Peeler/Corer/Slicer. Cut slices in half; layer apples evenly over crust to within 1 inch of edge of crust.

3. Spread 1/2 cup of pie filling over apples; sprinkle flour mixture over apples. Fold outer edge of pastry over filling to form a 1-inch rim.

4. Bake 30-35 minutes or until crust is golden brown. Remove from oven; cool slightly. To serve, cut with Slice 'N Serve. Serve warm with remaining pie filling. Top each serving with whipped cream topping or ice cream, if desired.

Yield:12 servings

Nutrients per serving: 290, Total fat 13g, Saturated Fat 5g, Cholesterol 15mg, Carbohydrate 43 g, Protein 2g, Sodium 130 mg, Fiber 2 g




I'm tryin', I'm tryin'

 

[kcjodih]

Apple Nut Ring
(Pampered Chef Classics Cookbook...pg 49)

2 (7.5 oz) refrigerated buttermilk biscuits
2/3 cup sugar
1 Tbls ground cinnamon
1/4 cup butter or margarine, melted
2 medium Granny Smith apples
1/3 cup nuts, chopped

Preheat oven to 400F. Separate biscuits. In Small Batter Bowl, combine sugar and cinnamon. Microwave butter in Covered Micro-Cooker on HIGH 30-45 seconds or until melted. Dip biscuits in butter; roll in sugar mixture. Arrange biscuits in Deep Dish Baker. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut slices in half crosswise with Paring Knife. Place an apple slice between each biscuit and around outer edge of Baker. Chop nuts with Food Chopper. Mix nuts with remaining sugar mixture; sprinkle over apples. Bake 25-30 minutes or until biscuits are deep golden brown. Serve warm using Mini-Serving Spatula.

Makes 10 servings

 

[kcjodih]

Easy Apple Tart


Ingredients:
Crust

1 package refrigerated pie crust (1 crust)

Filling

2 large Granny Smith apples, peeled, cored and sliced
1 tablespoon butter or margarine, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg

Glaze

1/3 cup powdered sugar
1 teaspoon milk


Directions:
Preheat oven to 400°F. Roll pie crust into a 13-inch circle using Baker's Roller™ on Classic Round Stone.
Peel, core and slice apples with Apple Peeler/Corer/Slicer. Cut slices in half. Spread apples evenly in a 12-inch circle. Brush apples with butter using Pastry Brush.
Combine sugar, cinnamon and nutmeg; place in Flour/Sugar Shaker. Sprinkle sugar mixture evenly over apples. Fold outside edge over apples.
Bake 30-35 minutes or until crust is golden brown. Remove from oven onto Stackable Cooling Rack. Cool 5 minutes.
For glaze, combine powdered sugar and milk; stir until smooth. Pour over warm tart. Slice and serve warm.
Yield: 10-12 servings

©The Pampered Chef, Ltd. 2003
www.pamperedchef.com

 

[kcjodih]

Dum, dum, dum...............

Apple Danish Braid


1 pkg. (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 egg
1/4 cup pecans, chopped
2 pkgs. refrigerated crescent rolls
2 Granny Smith apples, peeled, cored, and sliced
1 TBS. sugar
1/2 tsp. cinnamon
1 TBS. maple-flavored syrup


Preheat oven to 375 F. In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth. Chop pecans.

Unroll 1 pkg. of crescent dough; do not separate. arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining pkg. of dough. Roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).

Spread half of cream cheese mixture evenly over middle of dough. Peel, core and slice apples using A/P/C/S. Cut slices crosswise in half; evenly arrange apple slices over cream cheese mixture.


Combine sugar and cinnamon; sprinkle over apples. Scoop remaining cream cheese mixture over apples; sprinkle with pecans. to braid, lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue
alternating strips to form a braid. Tuck ends under to seal at end of
braid. Bake 25-28 minutes or until deep golden brown.

Remove from oven; brush with syrup using pastry brush. Cut & serve.

 

[PCGINA]

Way to go Jodi!!!

 

[AJPratt]

kcjodih: THAT'S IT!!!