Williamsburg Wrapples Recipes

WILLIAMSBURG WRAPPLES

Steps:

• First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. If needed, add more ice water, one tablespoon at a time. Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it. Gather the dough into a ball, then divide in half and press each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
• Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon. Stir well, then let sit at room temperature until the dough is chilled.
• Preheat the oven to 400 degrees F and set a rack to the middle position. Remove the first disk of dough from the refrigerator. On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes). Cut the dough from top to bottom into four strips, each about 4 inches wide.
• Now, roll up the wrapples. You're basically making a jelly roll, only with apples as the filling. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. Overlap them like shingles. Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples. Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll. Repeat once more until you reach the top of the strip. Press the seam to seal the packet, then refrigerate uncovered. Repeat with remaining strips, then repeat with second disk of dough. You should have eight packets in all.
• Arrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees F. Bake until golden brown, 30 to 35 minutes. Meanwhile, combine the confectioners' sugar with 2 tablespoons water and stir until smooth. Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze.

CHRISTIANA CAMPBELL'S TAVERN'S WASSAIL

Steps:

• Combine the sugar, cinnamon sitcks, lemon slices, and water in a large saucepan and bring to a boil over high heat. Boil for 5 minutes and strain. Discard cinnamon sticks and lemon slices.
• Pour the pineapple juice, orange juice, lemon juice, wine and sherry into a large saucepan and simmer over medium heat for several minutes. Do not bring to a rolling boil!
• Combine the wine mixture and sugar syrup in a serving bowl. Ladle into mugs and garnish with lemon slices.
• Serve hot.

WILLIAMSBURG BREAD

Steps:

• 1. Preheat oven to 350..using a 9x13 pan spread one can of crescent rolls on bottom and up side a little of a sprayed pan
• 2. in a microwave bowl soften cream cheese add sugar egg yolk and vanilla mixing well pour into pan Spread the other can of crescent rolls over cream cheese mixture..
• 3. mix together the sugar and cinnamon take the egg white and brush over bread Sprinkle cinnamon mixture over the bread Bake for 30 to 35 minutes