Bakedshortbreadappledessert Recipes

APPLE CRISP SHORTBREAD BARS

Steps:

• Preheat your oven to 300 degrees F and line an 8x8 baking pan with parchment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
• Shortbread Base:
• Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into the parchment lined pan and bake in the pre-heated oven for 15 minutes.
• Apple Filling:
• In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated.
• Topping:
• Mix flour, ¾ up brown sugar. Cut in the butter and knead together.
• Remove the crust from the oven and turn the heat up to 350 degrees F. Sprinkle one half of the Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the remainder of the Topping evenly on top and place in the oven to bake for 30 minutes.
• Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.

BAKED SHORTBREAD APPLE DESSERT

Steps:

• Melt 6 tablesppons of butter in a large skillet over medium heat.
• Add cookie crumbs, 1/2 cup sugar and cinnamon.
• Stir over medium heat for 3 minutes.
• Transfer crumbs to a bowl and set aside.
• Add remaining 2 tbls. butter, the sliced apples, 1 tbls. sugar and lemon juice to skillet.
• Cover and cook over medium heat until apples are tender, about 10 minutes, stirring frequently.
• Heat oven to 375 degrees.
• In a 2 quart casserole dish, layer half of the apples and half of the crumbs.
• Top with remaining apples, crumbs and then the almonds.
• Bake for 25-30 minutes or until crumbs are golden brown.
• Serve warm with vanilla ice cream.

SIMPLE PUFF PASTRY APPLE DESSERT

Steps:

• 1. Prepare apples. I peel them and then use a corer/slicer that gives you 8 wedges. Cut each wedge into 3 pieces. Place cut apples in a bowl of water with the lemon or lime juice as you cut it so it won't discolor. When you are done cutting all apples, drain them well.
• 2. In a very large skillet, melt the butter over a low/medium heat and toss in the apples.
• 3. Sprinkle with cinnamon and sugar. I use golden delicious apples (NOT red delicious, which will turn to mush) Cortlands are really good too. If you use a tart apple, like granny smith, you will need to increase the sugar to 1/2-2/3 cups.
• 4. Cook the apples until they are a little soft, but not cooked to mush. Cool for 5 minutes.
• 5. Fill the 5x5 inch puff pastry squares & close in a triangular shape, pinching the edges well all around. Place on a baking sheet.
• 6. Brush cream on each one & sprinkle with raw sugar.
• 7. Place in preheated 400 degree oven until nicely browned. It usually takes about 20 minutes, but watch after 15 minutes, so that they don't burn. I have found that they bake best on the middle shelf. The tops burn on the top shelf and the bottoms burn on the bottom shelf, so bake in two batches if you have to.