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Apple, Cranberry & Almond Twist




Source of Recipe


Pampered Chef


List of Ingredients




1 large Granny Smith apple, chopped (1 1/2 cups)
1/2 cup sweetened dried cranberries
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
2/3 cup sliced almonds, divided
2 pkgs (11 oz each) refrigerated French bread dough
1 egg
3/4 cup powdered sugar
3-4 teaspoons milk


Recipe



1. Preheat oven to 375F. Peel, core and slice apple; coarsely chop. Place apple, cranberries, granulated sugar, flour and cinnamon in a Classic Batter Bowl. Grate 1/3 cup of the almonds into apple mixture; mix well.

2. Place bread dough, seam sides up, on smooth surface. Using a serrated bread knife, slice each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Roll dough crosswise to a 4-inch width, creating a well down center of each loaf.

3. Spoon half of the apple mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern a cookie sheet or pizza stone. Crisscross ends of dough to form a large figure "8," keeping ends of dough 1 inch from edge of stone and leaving two 1 1/2-inch openings in center of twist.

4. Separate egg. (Discard yolk or set aside for another use.) Beat egg white; lightly brush over dough using pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.

5. Sprinkle dough evenly with remaining 1/3 cup almonds, pressing gently. Bake 30-32 minutes or until deep golden brown. Remove to cooling rack; cool 10 minutes. In clean small bowl, whisk powdered sugar and milk until smooth. Drizzle glaze over loaf; let stand until glaze is set. Cut into 16 slices. Serve warm. Yield: 16 servings or 24 sample servings

Cook's Tip: To make mini loaves, lightly spray mini loaf pan with vegetable oil. Prepare, fill and seal dough as directed in Steps 1-3. Cut each loaf crosswise in half. Pinch ends to seal; place in pan. Cut a 3-inch slit down center of each loaf. Proceed as recipe directs.