Yield 12 servings Number Of Ingredients 12 Steps:
Put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Reserve 2 tablespoons almonds and evenly spread remaining almonds on a baking sheet, then toast in upper third of oven until golden, 5 to 8 minutes. Remove from oven. Increase oven temperature to 400°F. 3Toss apple wedges with lemon juice and 1/4 teaspoon cinnamon in a large bowl. Cook 1 tablespoon butter with honey and granulated sugar in a deep 12-inch heavy skillet over moderately high heat, stirring constantly and carefully with a wooden spoon (mixture will foam), until mixture is deep golden, about 6 minutes. Carefully add apples (caramel will harden, then liquefy), stirring gently from bottom of skillet to coat apples with caramel, and cook, uncovered, stirring occasionally, until apples are tender, about 10 minutes. Drain apples in a colander set over a large bowl, reserving caramel. Transfer apples to another bowl and stir in toasted almonds. Pour caramel through a fine-mesh sieve into a 2-quart heavy saucepan and discard any solids. Simmer briskly until liquid is reduced to a thick glaze (about 1/3 cup), 5 to 10 minutes. Keep slightly warm or at room temperature. Stir together confectioners sugar and remaining 3/4 teaspoon cinnamon and transfer to a fine-mesh sieve or a sifter. Brush springform pan with some of remaining butter. Cover stack of phyllo with plastic wrap and a dampened kitchen towel. Keeping remaining phyllo covered, lay 1 sheet on a work surface and brush with butter, then dust lightly with cinnamon sugar. Lift buttered phyllo and gently fit into pan with ends overhanging. Rotate pan slightly, then butter and sugar another sheet and place in pan. (Sheets should not align.) Repeat with 7 more sheets, rotating pan each time so overhang of sheets covers entire rim. Spread apple mixture evenly in phyllo shell and smooth top. Brush remaining sheet phyllo with butter and dust with some of cinnamon sugar and lay over filling, gently crumpling sheet slightly to fit in pan. Bring edges of overhanging bottom sheets up and over filling and top sheet to enclose. (Phyllo should look rustic, but avoid tall peaks, as they can burn.) Brush top with remaining butter and sprinkle with reserved almonds. Sift cinnamon sugar generously over pastis and bake in lower third of oven until top is golden brown, 30 to 40 minutes. Increase oven temperature to 425°F and continue baking until top is deep golden brown and shiny, about 15 minutes. (Some edges may get very dark). Cool pastis in pan on a rack 5 minutes. Remove side of pan carefully and cool pastis 5 minutes. Transfer to a platter and cut into wedges with a serrated knife. Serve warm or at room temperature with caramel sauce.
Time 25m Yield 4 servings Number Of Ingredients 6 Steps:
HEAT oven to 375 degrees F. Spray a baking sheet with no-stick cooking spray. COMBINE apples, caramel syrup and toffee bits; set aside. LAY phyllo pastry sheets flat under a sheet of plastic wrap. Place a slightly damp kitchen towel over the plastic wrap. Removing one sheet of pastry at a time, spray completely with cooking spray. Top with another sheet of phyllo pastry; spray with cooking spray. Repeat until four sheets of phyllo are stacked. CUT the stacked pastry into 2 equal rectangles. Place 1/3 cup apple mixture 1 inch from a short edge of the dough. Fold long edges in about 1/2-inch, then roll, beginning with filling end, until a cylinder (egg-roll shape) is formed. Repeat with other half of dough. Repeat with remaining sheets of phyllo and apple filling. PLACE each roll on prepared baking sheet. Spray tops of each roll with cooking spray. Bake 12 to 15 minutes or until pastries are golden brown. Let stand 5 minutes before serving. PLACE 2 rolls on each of 4 dessert plates; drizzle with caramel sundae syrup and serve with vanilla ice cream, if desired.
Yield 8 servings Number Of Ingredients 13 Steps:
Preheat the oven to 375°F (190°C). In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes. Whisk in the butter and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt. Slice and serve. Enjoy!
Time 2h Yield 8 Number Of Ingredients 7 Steps:
Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle. Line a baking sheet with parchment paper. Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract. Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.
Yield Serves 8-10 Number Of Ingredients 4 Steps:
Arrange a rack in middle of oven; preheat to 400°F. Arrange puff pastry sheets next to each other on parchment so that longer sides are touching. Pinch seam together and gently roll to an 18x13" rectangle. Transfer with parchment to a rimmed baking sheet. Using a sharp knife, lightly score a 1/2" border around pastry (for a decorative border, make small shallow diagonal cuts with a paring knife). Heat caramel in a small bowl in a microwave on high until smooth and pourable, about 30 seconds, or heat in a small pot over medium, stirring occasionally, until smooth and runny, about 5 minutes. Transfer 1 Tbsp. caramel to another small bowl; set aside. Toss apples and salt in a large bowl. Pour remaining caramel over and toss to combine. Arrange apple slices in 4 tight, overlapping rows on pastry, leaving a 1/2" border on all sides. Drizzle with any remaining caramel left in bowl. Bake tart until crust and edges of apples are golden brown, about 35 minutes. Transfer to a wire rack and let cool. Add 1 Tbsp. hot water to reserved caramel in small bowl, whisk to combine, and brush over apples with a pastry brush. Cut into pieces to serve. Do Ahead Tart can be made 6 hours ahead; store uncovered at room temperature and brush with glaze just before serving.
Yield 6 servings Number Of Ingredients 12 Steps:
On a cutting board peel and cut the apples into slices ¼-inch (6-mm) thick. Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total. Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples. Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes. In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping. Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes. Enjoy!
Time 30m Yield 4 Number Of Ingredients 15 Steps:
Combine diced apples and water in a microwave-safe dish for the sauce. Cover and microwave on high power for 3 minutes. Stir, replace cover, and microwave on high until apples are fork-tender, about 2 more minutes. Drain and set aside. Combine brown sugar, cream, butter, and salt in a 2-quart saucepan over medium-low heat. Bring to a boil and cook, stirring occasionally, for 5 to 7 minutes. Mixture should be bubbly all over the surface. Mix in vanilla extract and cook, stirring, for an additional 2 minutes. Remove from heat and stir in cooked, drained apples. Preheat an electric griddle to 250 degrees F (120 degrees C). Lightly grease. Combine flour, baking powder, sugar, and salt in a bowl. Combine eggs and milk in a separate container, stirring briskly until eggs are well incorporated. Drizzle in melted butter while stirring. Add wet ingredients to dry ingredients and stir until most of the lumps are gone. Use a 1/4-cup measuring cup to pour batter in batches onto the preheated griddle, forming 6-inch pancakes. Cook until bubbles form on top of the pancakes and the surface begins to look a little dry, 3 to 4 minutes. Brown to desired doneness on the second side, 2 to 3 minutes. Keep first batch warm in a 250 degrees F (120 degrees C) oven, while the remaining pancakes cook. Serve a stack of 3 pancakes with caramelized apple sauce, and garnish with chopped, toasted walnuts.
Time 25m Yield 6 servings. Number Of Ingredients 4 Steps:
Remove stems and thoroughly wash and dry apples; insert pop sticks into tops. Line a baking sheet with parchment and grease the parchment; set aside., Place caramels and water in a small saucepan; cook and stir over medium-low heat 3-5 minutes or until smooth, stirring frequently. Remove from heat; cool slightly. Dip each apple in caramel mixture, allowing excess to drip off. Place on prepared pan. Refrigerate until set.
