Apple swirls recipe
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- Dish type
These apple swirls are made with a low fat German pastry called Quark-Ölteig. They taste best if eaten within a few hours.
Be the first to make this!
- For the filling
- 500g tart apples, peeled, cored and diced
- 75ml apple juice
- cinnamon and sugar
- For the pastry
- 150g low fat quark
- 6 to 8 tablespoons oil
- 75g caster sugar
- 1 egg
- 300g plain flour
- 4 teaspoons baking powder
MethodPrep:25min ›Cook:25min ›Ready in:50min
- In a small saucepan cook apple pieces in apple juice for 5 minutes over low heat. Take off the heat and let cool.
- Preheat oven to 190 C / Gas 4. Line a baking tray with greaseproof paper.
- Combine all ingredients for the pastry in a bowl and mix until a smooth and elastic. On a floured worktop roll out into an oblong shape. Spread with apple mixture and sprinkle with sugar and cinnamon to taste. Roll pastry into a log and cut into thick slices with a sharp knife.
- Place the pastry pieces flat on the prepared baking tray. Bake until golden brown, about 25 minutes.
Reviews & ratingsAverage global rating:(3)
Cinnamon Swirl Apple Bread
Here’s a lovely apple bread will give you all the fall feels. It’s chock-full of tart apples with a generous cinnamon swirl running through the center and a crisp sugared top. Like all quick breads, it’s easy to throw together (and is really just a cake baked in a loaf pan).
My kids claim I “ruin everything with nuts,” so I have intentionally made this apple bread nut-free, but I think a handful of walnuts or pecans would be delicious mixed into the batter. Be sure to wait until the bread is completely cool before slicing you can even let it cool overnight, as it keeps moist for days. Thank you to Caitlyn over at Erhardts Eat for the recipe inspiration!
Fruity spiced swirls
Beat ½ tsp of each spice and 2 tbsp demerara into the butter, then stir in the apple and raisins. Mix the remaining spices in with the flour.
Put the flour mixture, salt and baking powder into a food processor, then whizz in the butter until it disappears. Pulse in the sugar, tip into a large bowl, then make a well in the middle. Warm the yogurt, milk and vanilla together in the microwave for 1 min or in a pan it should be hot and may well go a bit lumpy-looking. Tip into the bowl and quickly work into the flour mix using a cutlery knife. As soon as it's all in, stop.
Put a flat baking sheet in the oven at 220C/200C fan/gas 7. Turn the dough onto a floured surface, then roll to about 40 x 30cm. Spread with the fruity butter, then roll up from the long side, tucking the ends over neatly. Cut into 10 triangles. Brush with egg wash and scatter with 1 tbsp demerara. Flour the baking sheet, then bake for 14 mins until golden and risen. Eat warm, with more butter if you dare.
- 3 tablespoons unbleached all-purpose flour, plus more for dusting
- 2 recipes Test Kitchen's Favorite Pate Brisee, each shaped into a rectangular disk
- 4 tablespoons unsalted butter, room temperature, plus 2 tablespoons, refrigerated and cut into small cubes
- 1/2 cup packed light-brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 4 pounds assorted apples, such as Jonagold, Cortland, Granny Smith, and Empire, peeled, cored, and cut into 1/4-inch slices
- 2 tablespoons fresh lemon juice
- 6 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg, lightly beaten
- Fine sanding sugar, for sprinkling
On a lightly floured piece of parchment, roll one disk of dough into a 12-by-17-inch rectangle. Transfer crust to a 10 1/2-by-15 1/4-inch rimmed baking sheet or jelly-roll pan and press into bottom edges and up sides. Fold overhang under and around edge. Refrigerate 30 minutes.
In a small bowl, combine room-temperature butter, brown sugar, cinnamon, and 1/4 teaspoon salt. On a lightly floured piece of parchment, roll second disk of dough into a 12-by-16-inch rectangle. Evenly spread butter mixture over dough all the way to ends, then, starting at a long edge, tightly roll into a log. Transfer to a baking sheet and refrigerate until firm, about 30 minutes.
Preheat oven to 425 degrees with a rack in lower third and a foil-lined baking sheet on a rack below. In a large bowl, toss together apples, lemon juice, granulated sugar, flour, remaining 1/4 teaspoon salt, and vanilla. Fill piecrust with apple mixture and dot with cold butter.
Cut dough log into 1/4-inch slices, rotating with each slice to keep slices round. (You'll need 63 slices total.) Arrange slices over apple mixture, slightly overlapping, in nine rows of seven. Refrigerate until firm, about 30 minutes.
Brush top of pie with egg wash and sprinkle with sanding sugar. Bake until top crust is just set, 20 minutes. Reduce temperature to 375 degrees and continue baking until crust is golden brown and juices are bubbling, about 1 hour. Let cool completely on a wire rack. Slab pie tastes best the day it's made.
- 1 ¼ cups white whole-wheat flour
- 1 cup all-purpose flour
- ¾ teaspoon salt
- 12 tablespoons cold unsalted butter, cut into chunks
- 4 to 7 tablespoons ice water
- ¼ cup dark brown sugar
- 2 tablespoons butter, softened
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 10 cups peeled and thinly sliced apples (6 to 7 apples), a mix of sweet and tart, such as Cortland, McIntosh and/or Granny Smith
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
To prepare crust: Combine whole-wheat flour, 1 cup all-purpose flour and 3/4 teaspoon salt in a large bowl or a food processor. Work in 12 tablespoons cold butter using a pastry blender or 2 knives or by pulsing in the food processor until it is pebble-sized. Add ice water, 1 tablespoon at a time, stirring with a fork or pulsing, until the dough is evenly moistened (but not wet) and is just starting to clump together. Be careful not to overmix. Divide the dough into 2 pieces. Pat each one into a 5-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.
Remove the dough from the refrigerator and let stand until softened slightly, about 15 minutes.
Meanwhile, to prepare the cinnamon topping: Combine brown sugar, 2 tablespoons softened butter, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla and 1/8 teaspoon salt in a small bowl.
Roll one piece of the dough between 2 sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough onto a 9 1/2-inch deep-dish pie pan. Place in the refrigerator while working on the dough for the top crust.
Roll the second piece of dough between 2 sheets of parchment into a 12-by-16-inch rectangle. Evenly spread the cinnamon topping over the dough. Starting at the long side, tightly roll the dough into a log. Using a serrated knife, cut the dough log into 1/4-inch-thick slices, rotating with each slice to keep slices round. Transfer the slices to a parchment-lined baking sheet and freeze for about 15 minutes or refrigerate for about 30 minutes, or until firm.
Position a rack in the lower third of oven preheat to 425 degrees F.
To make the filling and assemble the pie: Stir together apples, flour, sugar, lemon juice, cinnamon, vanilla and salt in a large bowl until the apples are evenly coated. Remove the pie pan with the bottom crust from the refrigerator. Peel off the parchment. Pour the apple filling into the crust. Arrange the cinnamon swirl slices over the apple mixture to cover evenly (the top will not be entirely covered). Fold the edges of the bottom crust under and crimp.
Bake the pie for 25 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the topping is golden brown and the filling is bubbling, 30 to 40 minutes more. Let cool on a wire rack for at least 1 hour before serving.
Apple Bundt Cake with Cinnamon Cheesecake Swirls
Find the recipe card at the end of the post. Make sure to read the content as it contains chef tips, substitution options, answers to FAQs to help you succeed the first time around!
Oh people this cake&hellip You just don&rsquot understand. This even blew my expectations out of the water. I mean it&rsquos like you kinda know when you&rsquore baking that just by the batter something is going to be good. Plus okay if you&rsquore like me you eat the batter. I have to. For me that&rsquos how I know, for the most part, how stuff will taste after it&rsquos cooked. I&rsquom not a huge sweets person but I&rsquom human (and a woman) so I do get a sweet tooth craving from time to time.
About a week ago I bought about 10 pounds of apples and up until fairly recently I couldn&rsquot eat a raw apple without getting ill. Cooked apples I could eat til the cows come home but a raw one? Oh dear lord I just about wanted to die. But Mr. Fantabulous loves them and do I.. cooked. Well the one night Mr. Fantabulous asked for a light snack (mind you he&rsquos been sick as a dog with a severe summer flu so thus only light foods this time) so I cut up some apples for him.You knw how when you cut an apple you can smell that apple-y goodness &ndash not too sweet, not tart and just super juicy? Yeah, that&rsquos what these were. So I gave in to temptation and tried a slice&hellip and waited&hellip and waited. I was waiting to get sick as usual however this time I didn&rsquot .
The next day I took one to work and decided to try again since I was okay the night before. Well WOO HOO (not so much for you but more for me.. okay all for me) I can now eat them raw. Seriously this is a huge thing for me! We had apple trees growing up and I would climb up the tree and just pick them and eat &rsquoem in the tree. Well as I said Mr. Fantabulous was/is sick so he wasn&rsquot eating as much and surely there was no way I could eat 10 pounds of apples though I did give it a shot. LOL Thus I needed to make a dessert plus I was in a cake type of mood.
First though I NEED to talk about this plate. I LOVE LOVE LOVE it! This is another one of my awesome food porn finds at Homegoods. Seriously if they said &ldquoLori, if we put up a bed and kitchen/stove for you, would you move in to our store?&rdquo Um.. duh! YES! HAHA Well okay I guess I&rsquod have to consult Mr. Fantabulous about it but OooooMmmmmmGeeeeee. Could you imagine?!
Okay enough Fantasy Land and back to reality reality that this cake friggen ROCKS! I mean first you have those chunks of apples, that cinnamony vanilla soft cake, that whipped fluffy white frosting drizzle and la pièce de résistance&hellip that Cinnamon Cheesecake Swirl! Oh dear sweet baby Jesus! It&rsquos creamy, velvety even. It&rsquos the perfect texture contrast to the tender crumb of the cake and those soft chunks of apples. It&rsquos not too sweet and the cinnamon balances perfectly the tanginess of the mascarpone.
Wait what? Mascarpone? No cream cheese? Nope.. no cream cheese. Do you know the difference? Mascarpone is a buttery, double- or triple-cream cheese made from cow&rsquos milk. It is ivory-colored, soft, and delicate. It&rsquos a form of cream thickened with acid. It&rsquos lightly sweet, soft, creamy, and way lower in sodium than cream cheese. Cream cheese is a soft, unripened cheese made from cow&rsquos milk and by law must contain at least 33 percent milk fat and not more than 55 percent moisture. To me there is a huge difference in taste and texture. I actually prefer mascarpone however it is pricier than cream cheese.
Now this cake has a few steps because it has 3 &lsquolayers&rsquo if you will &ndash the cake, the swirls and the frosting so yes there are a a fair amount of steps but trust me it&rsquos well worth it! Plus seriously I love using my bundt pan. It&rsquos one of those pans that are kinda underrated. What I mean is that more often than none we&rsquoll use the standard round pans when making cakes as we traditionally want to layer them and stuff them with filling the middle. Bundts are more thought of as just a solid piece of cake with maybe some drizzle on top. Trying to frost an entire bundt cake like a round cake is a royal PITA! If I can&rsquot drizzle or pour the frosting over, it&rsquos going nekkid. BUT what people are seeing is while it may not be the prettiest to slice it in half and fill it then place the top back on, they can either use a squirt bottle and inject filling into it after it&rsquos done OR bake it in it like I did with the cheesecake swirls! I love doing that as it&rsquos kind of like finding a bonus fry at the bottom of your bag. You think &ldquoOh yum a slice of cake!&rdquo but when you cut it and plate it you see &ldquoOMG it has CHEESECAKE IN IT TOO. &rdquo Yeah.. it&rsquos that kind of awesome!
Now I will be completely honest I made this cake on a Sunday and it&rsquos now Saturday. So 6 days later the cake is 1/2 gone ANDDDDDDDDDDDD Mr. Fantabulous only had a single small piece&helliplast night. *blush* Yeah me, the girl who isn&rsquot a sweet eater ate this thing! Seriously I contemplated running while eating a piece of this cause in my mind if you eat cake and workout at the same time the calories ingested are negated by the calories burned. Right? LOL
So as I was saying earlier, when I tasted the batters I knew this was going to be good but I had no idea it would be THIS awesome! I actually impressed myself! It&rsquos funny when you think about it&hellip with just simple basic ingredients: flour, water, egg, dairy and fruit you can create something mindblowing. This is one of those cakes where I see it being perfect for the fall and winter or because it&rsquos Tuesday. This for a Sunday brunch with a nice cup of tea or coffee would be perfect. Or no wait, it&rsquos a rainy day and you&rsquore kinda bummed out because of the weather. Just imagine popping in a movie, curling up on the couch and having a slice (or two of this&hellip I won&rsquot judge if you won&rsquot).
As I said, Mr. Fantabulous had his first slice last night. It&rsquos funny because I only knew this as he was in the kitchen on the phone chatting away while I was in the office. I could hear the fork clanking off of the plate and him chit chatting. Well at one point, post clank I heard &ldquoMy God Lori made this cake that is awesome! WOW you have GOT to try this. It&rsquos some apple-y thing with this white stuff on top. So good!&rdquo and then blah blah blah (insert some boy talk about motors or powertools). LOL
Yeah it&rsquos a definite keeper though I suspect I may have to make 2 from now on&hellip a &lsquohis&rsquo and &lsquohers&rsquo LOL
So while the calories don&rsquot offset one another if you workout WHILE eating (damn it) this is one worth running that extra mile for.
Ingredients of Note
- Granny smith apples: I recommend Granny Smith apples in the recipe because their tartness offsets the sweetness of the cake and glaze, but your favorite baking apple should work just fine.
- Lemon juice: A little lemon juice mixed in with the apples also adds a little tartness to balance the sweet cake.
- Sour cream: Sour cream is used in the cake batter and helps make the cake soft and moist. If you don’t have any, you can replace it with the same amount of unsweetened Greek yogurt.
Set the oven to moderately hot, 190°C or gas 5.
Peel, core and slice the apples and put into the dish, layering up with the sultanas, sugar and spice. Sprinkle with lemon juice if you have some but not essential.
To make the topping: put the flour and oats in a bowl, rub in the butter. Stir in the sugar. Sprinkle the crumb mixture over the fruit, pressing it down lightly.
Put the dish on a baking tray and cook 15 mins then reduce the temperature to 180°C and cook another 30-40 mins.
Prue Leith’s Apple & Cinnamon Buns
Prue’s cinnamon buns are a lot quicker and easier to make than the traditional yeasted treats, but they’re just as delicious and get an extra hit of flavour with tart apples, almond icing and chopped pecans.
For the filling:
1 Jazz apple, peeled and diced into 1cm dice
55g light brown soft sugar
For the dough:
60g butter, melted and cooled
250ml milk, plus extra for brushing
For the icing:
For the decoration:
You will need:
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.
To make the filling, combine the ingredients in a small saucepan and heat gently until the butter melts. Cook for 4-5 minutes or until the apples are just soft and then remove from the heat and allow to cool but not to set solid, it needs to be spreadable.
To make the dough, combine the flour, spices, sugar and salt and then gradually add in the milk and melted butter. Mix well until combined and then knead briefly until smooth.
Flour the surface well and roll out the dough to approximately 45cm by 25cm. Using a spoon, spread the cooled apple and cinnamon mixture over the dough, right to the edges.
Starting from one of the long sides, roll the dough into a tight, long sausage. Grease the bottom and sides of an 8 inch (20 cm) tin and then slice the dough into 8 evenly sized pieces. Turn them onto their ends to show the swirl. Arrange them evenly in the tin, with 7 around the edge and one in the centre.
Place in the oven and bake for 20-25 minutes or until risen and golden.
While the rolls are baking, combine the icing ingredients together and beat well until smooth. Spoon into a piping bag and set aside. Finely chop the pecans and set aside.
Once the cinnamon rolls are baked, allow to cool for 5 minutes and then remove from the tin.
Heat the apple jelly in a pan until melted, then brush over the top of the buns to glaze.
Drizzle over the icing and sprinkle over the chopped pecans. Serve.
- 4 cups thinly sliced apples
- ½ cup white sugar
- ½ teaspoon ground cinnamon
- ½ cup chopped pecans
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg, beaten
- ½ cup evaporated milk
- ⅓ cup butter, melted
- ¼ cup chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.