Szarlotka (Polish Apple Pie)

View the video here.

In a food processor, put

• 2-1/2 cups flour
• 1/2 cup sugar
• pinch salt

Pulse a few times to blend and then add:

• 8 ox cold cubed butter
• 4 egg yolks
• 2-3 tbsps ice water

Blend until almost coming together – remove and knead a bit on a counter.

Remove 1/4 of the dough, wrap and freeze

Place a piece of parchment paper on bottom of springform pan.

Apple Ginger Tart

The crust is soooo flaky!

In a food processor, put

• 1-2/3 cups flour
• 2 sticks of cool butter, cut into cubes

Pulse 5-6 times

Add…

• 6 tbsps sugar
• 1 egg yolk
• 1 tsp fresh lemon juice
• 2 tbsps almond flour

Process until it almost holds together.  Remove, form into a flat round, wrap in plastic and refrigerate 30 minutes.

Almond Apple Tart

Watch video.

Crust:

• 1-1/2 cups flour
• 1/4 tsp apple pie spice
• 6 tbsps cold butter diced
• 1/2 cup almond flour
• 2 tbsps sugar
• 1 egg yolk
• 1-2 tbsps cold water
• 1/4 tsp almond extract

In a food processor, put the flour, apple pie spice, almond flour and sugar. Pulse to blend.  Add the butter and pulse 5-6 times.  Add the yolk, extract and 1-2 tbsps water to form a dough.  Wrap in plastic and refrigerate 15-20 minutes.

Warm Apple Crumb Cake (an extra – no video)

Spray an 8″ springform pan with cooking spray and then line the bottom and sides with parchment paper – set aside.

Peel 3 large or 4 medium apples – I used gala – then slice them into thin slices.  Put the slices in a bowl and add 2 tbsps of sugar and 1 tsp of cinnamon – mix well.  Let sit for about 10 minutes.

Apple Custard Tart

In a food processor, put

• 2 cups flour
• 1/2 cup sugar
• grated peel of 1 lemon

Pulse to blend well.

Add 14 tbsps cold butter cut into small cubes

Apple Cake

Cake

Click image to view video.

• 1-1/2 sticks soft butter (3/4 cup)
• 3/4 cups sugar
• 1 tsp grated lemon zest
• 4 eggs
• 2-1/2 cups flour
• 2 tsps. baking powder

Beat butter, sugar and lemon till light and well blended.  Add eggs, one at a time.  Add flour mixture.

Apple Upside Down Cake

Grease well a mini cheesecake pan or you can use a 6 well muffin pan

In a saucepan, melt 1/2 cup brown sugar and 1/4 cup butter.  Stir until sugar dissolves and mixtures comes to a boil.  Remove from heat.

Divide mixture evenly between the 6 wells of the mini cheesecake pan.

Apple Rose Muffins

2 gala apples – cored and sliced thin – LEAVE PEEL ON

3/4 cups sugar

1 tsp cinnamon

1/2 tsps butter

In a skillet, melt the butter.  Add the sugar and cinnamon – mix.  Add the apples.

Saute the apples on low heat for about 20 minutes until syrupy and soft.  The

apples should be pliable but not mushy.  Remove from heat and drain – save the liquid.

For the muffin:

1 cup plus 1 tbsps flour

1/2 tsp apple pie spice

1/4 tsp baking powder

Mix the above together and set aside.

1 tbsps brown sugar

2 tbsps white sugar

1/4 tsp lemon zest

1 egg

2 tbsps vegetable oil

4 tbsps milk

Beat altogether and then add the flour mixture and blend well.

Generously grease a 6 well muffin tin.  Divide the dough evenly in the 6 wells.

Start making a flower out of the apples slices.  I start by taking one sliced and rolling it up tightly and putting it in the center of each muffin well – this is the center of your rose.  Then I take slices of apple and begin arranging them concentrically around the middle point out to the edge pushing the slices a bit down in the dough but leaving most of the apple above the dough with the peel sides always up – this adds a nice touch of color to the rose.

Bake at 350 for about 22 minutes

Cool in pan about 10 minutes and then remove.  Use the reserved liquid from the apples saute as a sauce if you wish.

Brioche Apple Tart

Brioche Apple Tart

For the brioche:

 

1/3 cup whole milk

2-1/2 tsp yeast

3-1/2 cups flour

1/3 cup sugar

1-1/2 tsp salt

5 large eggs

1/2 lb butter

Heat milk to 100 degrees (no warmer).  Sprinkle yeast over milk and wait 10 minutes.

Combine flour, sugar and salt in a mixer bowl with a dough hook.  Add the milk/yeast mixture along with the 5 eggs.  Mix on low until it comes together as a rough dough.  Increase speed to medium and mix 10 minutes.

With mixer on low, add the butter, a couple tbsps at a time – butter MUST be soft but till cool.  If it is too warm, it will ruin the recipe.

Cream Cheese Filled Apple Bundt Cake

Click image for video

For filling:

8 oz soft cream cheese
1/4 cup softened butter
1/2 cup white sugar
1 egg
2 tbsps flour
1 tsp vanilla

Blend well and set aside.

Cake:
3 cups flour
1 tsp baking soda
2 tsps cinnamon
pinch salt
1 tsp nutmeg
1/8 tsp allspice
1 cup white sugar
1 cup brown sugar

Mix together well

Add:
1 tsp vanilla
3/4 cup canola oil
3/4 cup applesauce
3 large eggs
1 cup chopped pecans
3 cups peeled and chopped apples

Mix well and put about 2/3 of the mixture in a well-greased and floured bundt pan, pushing the cake batter up the sides, thus making a tunnel in batter. Spoon the cream cheese mixture into the tunnel. Top with the rest of the batter and carefully smooth the top.

Bake in a 350 degree oven for about 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.

Cool in pan for 15 minutes. Turn out onto a cooling rack and cook completely before frosting.

Frosting:

2 cups confectioners sugar
2 tsp cinnamon
3-4 tsp of milk

Drizzle glaze on cooled cake.