Fall means buying apple cider doughnuts at the farmers' market. This year, take that great flavor and turn it into a big, buttery cake coated in the requisite cinnamon-sugar.
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Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
The secret to this incredibly easy Apple Strudel comes from the freezer section in the form of phyllo dough. Brushing the dough with copious quantities of clarified butter and confectioners' sugar makes for a shatteringly flaky crust that's wrapped around a a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts. Baked in a 450°F oven for a brief 15 minutes, the pastry browns while the apples retain just the right amount of crisp and tart.
This deceptively simple Apple Strudel is made flaky phyllo brushed with clarified butter and confectioners' sugar and a sweet-tart apple-sour cream filling studded with currants, raisins, and walnuts.
I like a cookie and a glass of eggnog every now and then, but I don't understand why warm, soft apple filling inside a flaky pastry crust has to go by the wayside come December. Thankfully, apple strudel is a delicious stand-in that lets you enjoy fruit dessert through the New Year. Here are 6 tasty strudels in the D.C. area—some traditional and apple-filled, and other more unusual options.
This recipe is adapted from Hermine B. Horman's book A Century of Mormon Cookery, Volume 2. Custard pies are delicate and best when served within a day or two.
No need to fret if you've never heard of a Roly Poly before—neither had Sonya Jones of Atlanta's Sweet Auburn Bread Company before the legendary Edna Lewis shared this Apple Roly Poly with her. It's a curious dessert that made its way to the South by way of England where it's known as shirt-sleeve pudding due to the fact that it's wrapped in cloth before being steamed.
Never heard of a Roly Poly? This Southern dessert is a roll of sweet pastry dough filled with cinnamon sugared apples and finished with a cranberry sauce.
I was looking for a gift for my goddaughter in the young adult section of a bookstore a few years back and picked up some of the glossier spined novels that had recently been highly publicized or turned into popular primetime TV shows. I was appalled. Aghast. Shocked. Plus, I didn't know what some of the, ahem, maneuvers they were discussing even meant.
The flavors of deep, toasty, caramel melt into tart green apples that are sautéed in brown butter, sugar, and syrup then perched on top of moist, buttery, and maple-laden cake.
This recipe is designed to honor the cheddar cheese served along side. The crust has grated cheddar cheese baked into the layers, which causes it to brown more quickly than traditional pie crust, and creates an addictive, toasted cheese taste. The filling is also tailored to be paired with cheese, using firm, tart apples, and less sugar and cinnamon than traditional apple pies. A nice hit of freshly grated nutmeg is the prefect complement to the sharp cheddar, both inside and outside the crust.
As October exhausts itself, apples in all their glorious shades and colors pile high in outdoor market bins and are turned into warm cider and doughnuts. Some of my favorite costumes for apples are sugary coatings like scarlet candy shells, and particularly, sticky caramel blankets. With that in mind, melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon.
Melted caramels lurk in a mound of tart Granny Smith apples bubbling in butter, brown sugar, and vibrant lemon.
Apple pie may be the classic, but Serious Eaters showed all sorts of creativity in their apple confections this week. You sent us your apple cakes and apple crumb tarts, "Rose Tea Applesauce" and "Sour Cream-Apple Pie with Lemon-Cardamom Streusel." (Yum!) Check out the slideshow for all your gorgeous apple desserts!