Apple-Pecan-Pie-Cronuts-with-Apple-Cider-Caramel-Drizzle
Ingredients

Instructions

  1. Follow this croissants dough recipe through step 7.
  2. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet.
  3. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
  4. Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.
  5. While the doughnuts rest make the caramel.
  6. Make the frosting,
  7. Make the apple pecan pie topping.
  8. Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown.
  9. Place on a baking sheet lined with paper towels and allow to cool before frosting.
  10. Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce.
  11. Eat! Like IMMEDIATELY! These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.

Apple Cider Caramel

Ingredients

  • 2 cups apple cider
  • 1/4 cup butter
  • 1 cup dark brown sugar
  • 3/4 cup cream
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract

Preparation

  1. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.
  2. Reduce the heat and add the brown sugar, butter, cream and cinnamon.
  3. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color.
  4. Remove from the heat and stir in the vanilla.
  5. Set aside to cool and thicken more.

Cronut Frosting

Ingredients

  • 1 stick butter, softened to room temperature
  • 2 ounces cream cheese, at room temperature
  • 1 2/3 cups powdered sugar
  • 2 tablespoons apple cider caramel sauce
  • 1 tablespoon milk

Preparation

  1. in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes.
  2. Add powdered sugar and caramel sauce and beat until smooth and combined.
  3. Beat in the milk.
  4. Set aside in a cool area.

Apple Pecan Pie Topping

Ingredients

  • 2 tablespoons butter
  • 1 1/2 cups honeycrips or pink lady apples, cored and chopped
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  • 1 teaspoon vanilla extract

Preparation

  1. Heat a medium size skillet over medium heat, add the butter.
  2. Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes.
  3. Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized.
  4. During the last minute add the vanilla and cook another minute.
  5. Remove from heat and set aside, but keep just slightly warm.

Caramel Apple Muffins
Any one who loves caramel apples will love these muffins. These are great served with breakfast, or with coffee.

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 2-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup 2% milk
  • 1/4 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped peeled tart apple
  • 1/2 cup chopped pecans
  • 12 caramels, chopped

TOPPING

  • 1/2 cup packed brown sugar
  • 1/4 cup quick-cooking oats
  • 3 tablespoons butter, melted
  • 1 teaspoon ground cinnamon

Preparation

  1. In a large bowl, combine the flour, sugar, baking powder, cinnamon
    and salt. In another bowl, whisk the egg, milk, butter and vanilla.
    Stir into dry ingredients just until moistened. Fold in apple, pecans and
    caramels.
    Fill paper-lined muffin cups three-fourths full. Combine topping
    ingredients; sprinkle over batter.
    Bake at 350° for 20-25 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 5 minutes before removing
    from pans to wire racks. Serve warm. Yield: 14 muffins.

Taffy Apple Cheesecake Pie
I prepare this dessert many times during apple season. But it’s actually great for any occasion. The pie combines the fabulous flavors of caramel apples and cheesecake.

Ingredients

  • 3/4 cup packed brown sugar, divided
  • 2 tablespoons butter
  • 5 cups thinly sliced peeled tart apples
  • 21 caramels
  • 1/2 cup half-and-half cream
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon pumpkin pie spice, divided
  • 1 egg, lightly beaten
  • 1 unbaked deep-dish pastry shell (9 inches)
  • 3/4 cup chopped pecans
  • 1/2 cup milk chocolate chips, chopped
  • 2 cups whipped topping

Preparation

  1. In a large skillet, combine 1/4 cup brown sugar and butter.
  2. Cook over medium-high heat until sugar is dissolved, stirring occasionally.
  3. Add apples. Cook, uncovered, for 12-15 minutes or until apples are tender, stirring occasionally; drain and set aside.
  4. In a large heavy saucepan, combine caramels and cream; cook over low heat, stirring frequently.
  5. Remove from the heat; keep warm.
  6. In a large bowl, beat the cream cheese, remaining brown sugar, vanilla and 1/2 teaspoon pie spice until smooth.
  7. Add egg; beat on low speed just until combined.
  8. Stir half of caramel mixture into apples. Pour into pastry shell.
  9. Combine pecans and chocolate chips; set aside 2 tablespoons for topping.
  10. Sprinkle remaining pecan mixture over apples.
  11. Fold remaining caramel mixture into cream cheese mixture.
  12. Spread over pecan mixture.
  13. Cover edges loosely with foil.
  14. Bake at 375° for 20 minutes.
  15. Remove foil; bake 15-20 minutes longer or until filling is set.
  16. Cool on a wire rack.
  17. Chill for 30 minutes.
  18. Combine whipped topping and remaining pumpkin pie spice; spread over pie just before serving.
  19. Sprinkle with reserved pecan mixture.
  20. Refrigerate leftovers.
    Yield: 8-10 servings.

Favorite Dutch Apple Pie
Everything about this dessert makes it the top request for family gatherings and one of our favorite apple pie recipes. The delightful crust cuts beautifully to reveal a filling with pieces of diced apple. At harvesttime or any time, you cannot beat this delectable apple pie.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1/2 cup quick-cooking oats
  • 3/4 cup chopped pecans
  • 3/4 cup butter, melted
FILLING
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1-1/4 cups cold water
  • 3 cups diced peeled tart apples
  • 1 teaspoon vanilla extract

Preparation

  1. In a large bowl, combine the flour, brown sugar, oats, pecans and butter; set aside 1 cup for topping.
  2. Press remaining crumb mixture into an ungreased 9-in. pie plate; set aside.
  3. Combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil.
  4. Cook and stir for 2 minutes or until thickened.
  5. Remove from the heat; stir in apples and vanilla.
  6. Pour into crust; top with reserved crumb mixture.
  7. Bake at 350° for 40-45 minutes or until crust is golden brown.
  8. Cool on a wire rack.

Yield: 6-8 servings.


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It may look like a chore, but this cheesecake tart calls for a relatively straightforward preparation: First, press the crust into the tart pan. Next, mix the cream cheese filling, fill the tart shell, and bake. Finally, gild the pie with sautéed tart apples, and paint them with melted apple jelly for a jewelled effect.

Ingredients

CRUST
  • 1 cup finely ground gingersnap cookie crumbs (about 24 to 28 cookies)
  • 1/2 cup finely chopped toasted pecans
  • 1/4 cup butter, melted
  • 2 tablespoons light brown sugar
  • Vegetable cooking spray
FILLING
  • 2 8-ounce packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1/4 teaspoon apple pie spice
TOPPING
  • 3 pounds tart apples (such as Granny Smith), peeled and cut into 1/2-inch-thick wedges
  • 1/3 cup firmly packed light brown sugar
  • 1 tablespoon butter
  • 2 tablespoons apple jelly

Preparation

Prepare Crust
  1. Preheat oven to 375°.
  2. Stir together gingersnap cookie crumbs and next 3 ingredients in a medium bowl until moist.
  3. Press crumb mixture on bottom and up sides of a lightly greased (with cooking spray) 9-inch tart pan with removable bottom.
Prepare Filling
  1. Beat cream cheese and next 3 ingredients at medium-low speed with an electric mixer until smooth.
  2. Pour cream cheese mixture into prepared crust, spreading with an offset spatula.
  3. Place tart pan on a baking sheet.
  4. Bake at 375° for 20 to 25 minutes or until center is almost set.
  5. Cool completely on a wire rack (about 40 minutes).
  6. Chill 8 to 12 hours.
Prepare Topping
  1. Stir together apples and 1/3 cup light brown sugar in a large bowl.
  2. Melt 1 Tablespoon butter in a large skillet over medium-high heat.
  3. Add apple mixture to skillet, and cook, stirring often, 16 to 18 minutes or until golden brown.
  4. Remove skillet from heat, and cool apples completely (about 30 minutes).
  5. Arrange apples on top of chilled cheesecake in a decorative fashion. (To achieve a rosette look, start by arranging apples in an overlapping circular pattern about 1 inch from the edge of the crust. Make a second small circular pattern inside the first. Thinly slice some of the cooked apples, curl them, and place in the center of the tart.)
  6. Microwave jelly and 1 teaspoon water in a small microwave-safe bowl at HIGH 20 to 30 seconds or until melted and smooth. Brush apples with half of jelly mixture.
  7. Preheat broiler with oven rack 5 to 6 inches from heat. Broil tart 2 to 3 minutes or just until apples begin to brown. Remove from oven, and brush apples with remaining jelly mixture.
  8. Chill 1 hour before serving.

Note

Tart will hold in refrigerator overnight, but the crust will soften the longer it sits in the refrigerator.


Spiced Apple Two-Bite Tarts
The nutty pastry is absolutely delicious, like pecan shortbread. You can make the tart shells and filling the day before and assemble just before serving: Place the shells in an airtight container and chill the filling, bringing it to room temperature before placing it in the shells so it’s not ice-cold. The crème fraîche dollop is more than just a pretty garnish; its rich, tangy flavor makes these sublime.

Ingredients

Crust
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon 1% low-fat milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/3 cup very finely chopped toasted pecans
  • Baking spray with flour
Filling
  • 2 cups finely diced peeled Granny Smith apple
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup crème fraîche

Preparation

  1. Preheat oven to 350°.
  2. To prepare crust, place first 6 ingredients in a medium bowl.
  3. Beat with a mixer at medium speed 1 minute or until well combined. Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
  4. Add flour and nuts to butter mixture; beat until just combined.
  5. Divide dough evenly among 24 miniature muffin cups coated with baking spray.
  6. Press dough into bottom and up sides of muffin cups.
  7. Bake at 350° for 15 minutes or until golden brown.
  8. Cool in pan on a wire rack for 5 minutes.
  9. Carefully remove from pan; cool completely on wire rack.
  10. To prepare filling, place apple and juice in a bowl; toss to coat.
  11. Add 2 tablespoons sugar and the next 4 ingredients (through ginger); toss well.
  12. Melt 1 tablespoon butter in a medium saucepan over medium heat.
  13. Add apple mixture; cover and cook 5 minutes or until apple is tender, stirring occasionally.
  14. Combine cornstarch and 1 tablespoon water in a small bowl.
  15. Stir cornstarch mixture into apple mixture; cook 1 minute or until mixture thickens, stirring constantly.
  16. Place apple mixture in a bowl; cool to room temperature.
  17. Spoon about 2 teaspoons apple mixture into each tart shell.
  18. Top each tart with 1/2 teaspoon crème fraîche.