Twisted Apple Recipes

TWISTED APPLE BRAID

Steps:

• Put the ingredients for the dough in a bread machine (or mixer with a bread hook) and put it on the dough setting.
• While you are waiting for the dough, peel your apples and chop them up and put them in a microwave safe bowl with the rest of the filling ingredients. Stir it all up good, then put it in the microwave for 2 minutes. Take it out and stir, then cook for 2 more minutes. If the apples look like they are starting to soften, well, that's a good thing. If not, then cook them a little longer. Now set them somewhere to cool off a bit. You want them still warm, but not hot when you put them on the bread dough.
• When the bread dough is done, roll it out into a rectangle shape on a large floured surface. You may have to let it rest a couple times so it will stretch more. Just make sure you cover it with a clean towel while it's resting so it doesn't dry out.
• Pour the warm apple mixture down the middle and then cut strips of dough down each side about 1 inch wide, trying to make the same number of strips on both sides of the apple filling.
• Now comes the fun part: the braiding! It's simple, just alternate strips of dough down the middle, twisting each strip and then laying it down in the center, overlaying the strips in a sort of braid. Keep going until you get to the end.
• Now put the oven on the lowest setting it will go on (170 F) and when it's warm, switch it off. Spray the braid with cooking spray, cover, and set it in the oven for 20 - 30 minutes or until it's puffy.
• Whisk together the egg with a bit of milk and brush over the top of the braid, then sprinkle with raw sugar.
• Bake at 350 for about 40 - 45 minutes, covering loosely with foil about half the time so that it doesn't get too browned on top. Let cool just slightly before you cut off slices for your hungry crowd.

AUSTRIAN APPLE TWISTS

Steps:

• In a large bowl, combine the yeast and flour; add butter and mix well. Add egg yolks and sour cream; mix well. Shape into four balls. Place in separate resealable plastic bags or wrap in plastic; refrigerate overnight. , Combine sugar, pecans and cinnamon; set aside. On a floured surface, roll each ball of dough into a 9-in. circle. Sprinkle with sugar mixture and apple. Cut each circle into 16 wedges; roll up from wide edge and pinch to seal. Place with point side down on greased baking sheets. , Bake at 350° for 16-20 minutes or until lightly browned. Immediately remove to wire racks to cool. For icing, combine sugar, milk and vanilla until smooth; drizzle over the twists. Sprinkle with pecans.

APPLE PIE TWISTS

Steps:

• Sprinkle some flour onto a large piece of parchment paper on a work surface and lay out one piece of the puff pastry. Spread the apple butter over the entire surface of the pastry. Place the other piece of pastry on top.
• Flour a rolling pin and roll the pastry out until it is pressed into a flat, cohesive square sheet. A little apple butter will squeeze out; just make sure not to press it all out!
• Use a large jar lid or measuring cup to score the center of the pastry square to keep an uncut center. Make 4 cuts from the center (keeping the lid in place); there should be 4 even quadrants. Cut each quadrant into 4 equal strips, all making a sunburst pattern from the center. Twist the strips twice around, bringing the tips back to their original position.
• Transfer the parchment to a baking sheet. Remove the lid from the center and place a stencil in the center (if using). Brush the puff pastry with the egg and sprinkle it evenly with the turbinado sugar. Refrigerate for at least 30 minutes and up to overnight.
• Preheat the oven to 375 degrees F.
• Remove the stencil if using. Bake until golden brown, 25 to 30 minutes. Serve warm or at room temperature.

CINNAMON SWIRL APPLE PIE

Steps:

• Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.

TWISTED APPLE BRAID

Steps:

• Melt butter in large skillet on medium heat. Add sugar and apples; cook 8 to 10 min. or until apples are softened and sauce is thickened, stirring occasionally. Cool.
• Heat oven to 350ºF. Divide dough for Cheddar Pie Crust in half; place half the dough on lightly floured surface. Roll into 12x10-inch rectangle. Spread half the cream cheese spread down center of dough rectangle; top with half the apple mixture.
• Use sharp knife to cut pastry on both sides of apple mixture into 1-inch-wide strips; fold alternately over apple mixture to resemble braid. Fold over pastry at both ends of braid; press into braided pastry to seal. Repeat with remaining ingredients to make second braid. Place braids on large parchment-covered baking sheet.
• Bake 25 to 30 min. or until golden brown. Transfer to wire racks; cool slightly.