Apple Galette With Walnuts And Raisins And A Streusel Topping Recipes

APPLE GALETTE WITH WALNUTS AND RAISINS AND A STREUSEL TOPPING

Steps:

• Preheat oven to 400 degrees.
• Prepare sweet galette dough.
• Combine flour, salt, sugar, cinammon in bowl of electric stand mixer.
• Add butter to mixture and blend until pea size chunks form.
• Slowly Add ice water with mixer at low speed and stop both mixer and adding the ice water immediately when dough holds together.
• Do not overmix.
• Place dough on floured board and divide into 2 round disks.
• Wrap each in wax paper and place in refrigerator for at least 30 minutes (can be kept overnight).
• Prepare Apple filling.
• Fill a large bowl 2/3 full with ice water.
• Add 3 Tablespoons lemon juice to prevent browning of apples.
• Peel, core and slice apples into 1/2 inch slices, place in bowl and set aside.
• In a smaller bowl mix together the remaining apple filling ingredients and set aside.
• Prepare Streusel.
• Mix all ingredients together to form small clumps.
• Set aside.
• FINAL ASSEMBLY.
• Roll each dough disk into 12 to 13 inch rounds.
• Dough should be about 1/4 inch thick.
• Place and center dough onto 15 inch lengths of parchment paper and then center paper on 10 inch tart pans with removable bottoms.
• Some paper and dough will hang over ends of the tart pan.
• Drain liquid from sliced apples.
• Add remaining flling ingredients to apples and mix well to combine.
• Add one half of apple mixture to each tart pan.
• Pile mixture higher in the center.
• Sprinkle apple mixture with streusel topping.
• Heavier in the center, lighter towards the edges.
• Fold over the dough edges onto the apple mixture and lightly pleat the dough all around the tart pan.
• The galette should be smaller than the tart pan.
• Brush exposed dough lightly with milk.
• Sprinkle turbinado sugar on dough.
• Place tart pans in oven and bake for 40 to 50 minutes.
• Check tarts after 30 minutes and if browning too fast, reduce heat to 350 degrees to finish baking.
• Bake until crust has a nice deep brown color.

APPLE CRISP WITH STREUSEL TOPPING

Steps:

• Make the streusel topping and chill, core and slice the apples. In large pot, melt the butter and stir in the sugar and spices. Add all fruit and cook until soft. Stir in flour and vanilla, then cook until thick and pour into 4 (8 by 10-inch) baking dishes. Top with streusel and bake at 350 degrees F until crispy and fruit is bubbling (approx. 40 minutes). Serve warm.
• Mix butter, sugar, and flour together, until crumbly and mealy looking. Add cinnamon, salt, and pecan pieces. Do not over mix. Store in refrigerator. Streusel topping may be doubled for a thicker coating.

SOUR CREAM APPLE PIE WITH WALNUT STREUSEL TOPPING

Steps:

• Mix 3/4 cup sugar and 2 tbsps. flour and whisk sour cream, egg, vanilla, salt until well blended.
• Fold in apples, pour into unbaked pie shell.
• Bake at 425 degrees for 20 minutes. Decrease temperature to 350 degrees and bake for 15 minutes.
• While pie is baking combine 1/3 cup sugar with cinnamon and 1/3 cup flour and walnuts; add the melted butter and stir with fork. Sprinkle streusel over pie and return to oven.
• Bake for another 20 minutes at 325 degrees.

APPLE, RAISIN, WALNUT CAKE

Steps:

• Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.

WALNUT STREUSEL APPLE PIE

Steps:

• To make topping: In a small bowl with your fingertips blend butter, brown sugar, cinnamon and flour until smooth and blend in nuts. Chill topping, covered.
• To make filling: Peel and core apples. Cut apples into 1/2-inch wedges and in a bowl toss with remaining filling ingredients to coat.
• Preheat oven to 350°F Unfold defrosted, store-bought dough into a well-seasoned 10-inch cast-iron skillet or 10-inch deep-dish (1 1/2-quart) pie plate, easing to fit.
• Spoon filling into shell, bake pie in middle of oven for 1 hour (pie will not be completely cooked) and remove from oven.
• Crumble topping over center of pie, breaking up any large chunks. Bake pie in middle of oven 30 minutes more, or until crust is golden and filling is bubbling.
• Cool pie on a rack and serve warm or at room temperature with vanilla ice cream or Sour Cream Ice Cream (also on this site).

CARAMELISED APPLE CAKE WITH STREUSEL TOPPING

Steps:

• Heat 1 tbsp butter and 1 tbsp sugar in a large frying pan over medium heat until the sugar starts to melt. Add apples, then cook for about 5 mins, until nicely browned and the sauce is a rich caramel. Leave to cool.
• While the apples cool, make the topping. In a food processor or using the tips of your fingers, rub together flour, 85g sugar, cinnamon and cold butter until the mixture is crumbly and only pea-size pieces of butter remain. Stir in 2 tbsp of hazelnuts. Set aside in a cool place.
• Heat oven to 180C/160C fan/gas 4. To make the cake, place the remaining butter and sugar in a bowl or food mixer and beat until light and creamy. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking powder, cinnamon and milk in two goes, alternating between dry and wet ingredients. When the mixture is well combined, stir through the apples.
• Grease a 20cm cake tin with removable base and line the base with a circle of baking paper. Spoon in the cake mixture, smooth over the top with a spoon, then sprinkle over the streusel topping. Scatter with the remaining 1 tbsp demerara sugar and hazelnuts. Cook in the oven for 50 mins-1 hr or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 mins, then turn out onto a baking rack, remove paper and cool.