Not exact matches
While the dough is in the fridge prepare the
filling, in a medium pot add butter, brown sugar,
cinnamon and diced apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the
mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced apples almost whole), if apples are not soft continue to cook for another 5 minutes on low uncovered.
The
filling contains a
mixture of butter,
cinnamon, and demerara sugar.
Apple and
cinnamon mini pies
filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground
cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the
mixture resembles fine breadcrumbs.
Remove the
cinnamon sticks and blend the
filling until smooth in small batches in a food processor or you could also process the
mixture right in the pot with an emersion hand blender.
Toss sliced apples with 1/3 cup sugar and
cinnamon; top the cream cheese
filling with the apple
mixture.
Today the pumpkin pie has evolved into an open - faced single crust pie shell that is
filled with a smooth custard - like
filling made with pumpkin puree, eggs, cream or milk, sugar, and spices (
mixture usually consisting of
cinnamon, ginger, allspice, and cloves).
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground
cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the
filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl
filled with the
cinnamon sugar
mixture.
Slices of bread,
filled with delicious cream cheese and apple
cinnamon mixture are rolled and dipped in egg and milk
mixture and then cooked until golden brown.
Filled with a
cinnamon - cream cheese
mixture and topped with a light glaze these are delicious, so soft and creamy.
The nice thing about having to simmer the piloncillo in the milk is you can also simmer whole spices like cloves and
cinnamon sticks in the same
mixture giving the
filling a suggestion of spice but letting the pumpkin really shine through.
Buttery and crumbly pastry shell is
filled with a luscious vanilla bean and
cinnamon poached pear puree and topped with a simple but morish crumble
mixture.
A Middle Eastern twist on the American comfort food classic, your family will love these hearty stuffed peppers
filled with a
cinnamon - spiced beef, rice and pine nut
mixture.
Fill with Nutella, cream cheese, jam or do as I did and
filled them with apple's best friend
cinnamon and brown sugar
mixture.
Grabbing one dough ball at a time, gently flatten in your palm, add one teaspoon of the coconut /
cinnamon mixture and fold the dough ball in toward the centre to cover the
filling.
Fill prepared muffin cups 3/4 of the way up, then top each one with
cinnamon crumb topping until the
mixture is used up.