Friday, August 20, 2010

Apple pie pouches and an apple volcano!

Another week of Whipped has gone by. I'm going to be really sad when it's over. It's so much fun! It's really gotten me out of my blogging rut. I am hoping to start posting more than once a week! Anyway, this week's ingredients were red wine, apples and orange juice. Those 3 didn't seem to go together at all at first but then I found something! My Mom and I were looking through some recipe books and we came across apple dumplings, which is basically an apple, cored and peeled, wrapped in a biscuit and filled with a brown sugar mixture. Sounds good huh? Well, my Mom made 2 apple dumplings and I decided to make mine a little differently. I made a sort of apple pie pouch. I think it turned out a little better and definitely easier to eat. We topped them both with an orange glaze.

Apple Pie Pouches with Orange glaze

8 medium apples
1 1/4 cups brown sugar
1/3 cup butter
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. lemon zest
1 can of biscuit dough

Preheat oven to 325 degrees. Core and peel apples then dice into small pieces. Mix the brown sugar, butter, salt, cinnamon and lemon zest. Roll out half of the biscuits and put equal amounts of the apple pieces into the center of each rolled out biscuit. Top each pile of apples with equal amounts of the brown sugar mixture. Roll out the other biscuits and top each apple mixture with one and roll the edges of the two biscuits together. You can cut little marks into the top of each pouch like you would an apple pie if you like. It turns out pretty cute! Bake for 25 minutes or until the biscuits are golden brown.

If you want to make the apple dumplings (aka apple volcanoes) like my Mom did, do the same thing except don't dice the apples just peel and core them. Wrap each apple in a rolled out biscuit and then fill the center with the brown sugar mixture.
Orange Glaze
adapted from Tyler Florence.

2 tblsp. unsalted butter
2 cups powdered sugar
2 oranges, zested and juiced

Combine all ingredients and heat in saucepan on medium heat, stirring constantly, until the mixture begins to thicken. If it isn't thickening then you can add more powdered sugar 1/2 cup at a time. When it begins to thicken, remove from heat and stir until it is slightly cool. Drizzle on top of apple pouches and dumplings.


This week the hubs had something to say about our creations...
"Man, what a pastry!"

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