Apple Season Again!
Source of Recipe
Grandpoohbah
Maybe it's because apple season reaches its peak during a chilly time of year, or
maybe it's because apples just taste so good when they're bathed in cinnamon and
sugar and surrounded by buttery pastry - either way, it seems almost instinctive to
turn bushels of apples into warm, spicy baked desserts. Apple pie is, for many, the
touchstone by which all other apple desserts are measured. But while you're on your
quest for the ultimate apple pie recipe, don't overlook all the other apple-packed
temptations along the way. Next time the baking urge strikes, try something different,
like apple dumplings, apple crisp, apple brown betty or apple strudel!
The best baking apples have a good balance of sweet and tart, and their flesh is
dense, which means they won't give off too much water as they cook.
Apple Dumplings Traditional apple dumplings begin with whole apples which are
peeled and cored, stuffed with cinnamon, sugar and other goodies, folded into pastry
and then drenched with a sweet, cinnamony syrup and baked until the apples are soft
and the pastry is golden. Some people like to break with tradition and slice their
apples first, making a dumpling that's more like a turnover. Others eliminate the syrup
and just douse the dumplings in rich crème anglaise or butterscotch sauce right
before serving.
There are a couple of common problems people have when making traditional apple
dumplings. The first is getting the apple to cook all the way through before the pastry
burns. Eliminate this problem by using smaller apples, and by hollowing out the inside
of the apple a bit more than usual. When all else fails, turn down the oven
temperature to allow the apples to catch up with the pastry, and loosely cover the
dumplings with foil if they start getting too dark.
Another universal dumpling hang-up is when the filling you've stuffed into the apple
leaks out all over the place during baking, leaving you with lots of syrupy sauce in the
pan and a hollow, empty apple. To avoid this, there are two things you can do. First,
when coring the apple, don't go all the way through the bottom. Instead, use a melon
baller to dig out the core, and stop about 1/2 inch from the bottom. Then, pack the
filling into the apple as tightly as possible. The denser you can make the filling, the
less likely it will be to leak out, and the more cinnamon and sugar flavor will seep into
the surrounding apple. To make the apple stuffing more substantial, mix in raisins or
dried cranberries; pecans or walnuts; and lemon or orange zest. Once you've folded
the apples into their pastry squares, add a fun little touch by shaping the leftover
dough scraps into leaves. Brush the front and back with beaten egg, and then arrange
one or two on top of each dumpling.
Apple Crisps, Crumbles and Brown Bettys
Crisps, crumbles and brown betties are quick and crowd-pleasing desserts, and they
are practically foolproof. You may not have ultimate confidence in your
pastry-making prowess, you may be in a hurry, or, just as likely, you're in the mood
for something hearty, rustic and un-fussy. All of these desserts start with juicy chunks
of sliced or diced apples flavored simply with sugar, cinnamon, and maybe a few
other warming spices like nutmeg and cloves. To make a crisp or a crumble, all it
takes is a mixture of oats, butter, sugar and flour to make a mouthwatering topping
that will turn deep brown and crunchy as the apples get soft and bubbly in the oven.
Apple brown betty is one of the first documented apple desserts in the United States.
It grew popular during Colonial times and still enjoys nostalgic popularity, especially
in the region where the dessert was invented. Though some of the brown betty's
modern incarnations are more elaborate, the original is about as simple as it gets: the
apples are layered with a mixture of fresh breadcrumbs, butter and brown sugar, and
the concoction is baked just until the apples soften and the crumb topping gets
crispy.
Though these desserts are uncomplicated, they'll give any fancy mile-high dessert a
run for its money in the flavor department, especially when paired with a pristine
scoop of vanilla ice cream. Expecting company? Make your crisps, crumbles and
brown betties a little fancier by assembling them in individual ramekins or custard
dishes instead of one big pan.
Apple Strudel
Apple strudel is a classic German recipe that long ago migrated to dozens of other
apple-loving countries. A strudel is a plump, log-shaped pastry packed with apples
and raisins surrounded by a thin dough that bakes up light, crispy and golden. It's not
as common for home bakers as some the other apple desserts because it takes a
practiced hand to make the dough. After kneading and rolling, it must be stretched
so thin you can see through it, and then handled delicately enough that the dough
does not tear. There are a couple of hints and shortcuts that will make your strudel a
success, whether you're attempting your first one or your fiftieth one.
If you've got some free time and are keen to try your hand at from-scratch strudel
dough, then by all means, go for it! In the case of strudel dough, though, there's no
shame in taking shortcuts: store-bought phyllo dough, found in the freezer section of
almost any grocery store, makes quick work of a light and delicate strudel. To make
the dough even more crisp and airy, sprinkle fresh, sugared breadcrumbs between
the layers of butter-brushed phyllo.
Whether you make the dough from scratch or use phyllo, it can be a challenge to roll
up and transfer to a baking sheet once you've laid down the apple filling. This
problem is easily solved with parchment paper! Before you start spooning in the
filling (and, if you're using phyllo, before you start layering it) cut a piece of
parchment paper that's a little longer than the dough and lay it on your work surface,
then arrange the dough over it. When you're ready to roll up the strudel, use one
hand to gently lift the edge of the parchment, and the other hand to carefully roll the
strudel up like a jellyroll, gradually lifting the paper up higher and higher until the
strudel is completely rolled up. Make sure the edge of the dough is tucked
underneath the roll, and then use the paper like a sling to lift the whole thing onto the
baking sheet. You don't even need to remove the paper before baking! Just slide the
pan into the oven and get ready to impress everybody.
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