Apple Hazelnut Bread Recipes

APPLE-HAZELNUT BREAD

Steps:

• In a large bowl, mix the apples and sugar. Cover and refrigerate overnight. (Do not skip this process, as the apples will expel water, needed to moisten the bread.)
• Preheat the oven to 360 degrees. Grease a 7-inch round springform pan or an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Stir the nuts, clove, cocoa and rum into the apple mixture. In a separate bowl, whisk together the flour and baking powder. Add the flour to the apple mixture and stir until combined. Transfer the dough to the pan, pat down and bake for 70 minutes. Cool in the pan. If you like, serve with butter and fleur de sel.

APPLE TORTE WITH BREADCRUMB-HAZELNUT

Steps:

• For apple filling:
• Arrange apples in even layer in heavy large skillet. Sprinkle with sugar, then pour apple cider over. Cover and cook over medium heat until apples are tender, gently turning apples occasionally, 8 to 10 minutes. Uncover; cook until juices evaporate, frequently but carefully turning apples to keep wedges intact, about 10 minutes. Remove from heat. Let apples cool completely in skillet. DO AHEAD: Can be made 1 day ahead. Transfer to bowl. Cover; chill.
• For crust:
• Preheat oven to 350°F. Spread breadcrumbs on large rimmed baking sheet. Bake until dried and light golden, stirring occasionally, about 20 minutes. Cool.
• Finely grind hazelnuts and 6 tablespoons sugar in processor. Add 3 cups breadcrumbs; process 5 seconds. Transfer mixture to large bowl. Stir in 4 tablespoons sugar, lemon peel, and salt. Combine milk and butter in small saucepan. Stir over medium heat just until butter melts. Pour milk-butter mixture over breadcrumb mixture; stir until moistened (dough will be sticky). Let dough rest in bowl until liquid is absorbed, about 15 minutes. Transfer 1 cup dough to floured work surface. Gather into ball; flatten into disk. Press out to 9-inch round; wrap in plastic. Chill at least 1 hour for top crust. Transfer remaining dough to work surface. Gather into ball; flatten into disk. Press disk onto bottom and up sides of 9-inch tart pan with removable bottom, pushing crust up to extend 1/2 inch above sides. Cover; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• Preheat oven to 375°F. Fill crust with apple mixture. Place top crust over filling. Fold bottom crust overhang up over top crust edges, pressing together to seal.
• Bake torte until crust is deep golden and crust begins to separate from sides of pan (top crust may crack), about 1 hour. Cool in pan on rack at least 2 hours. Carefully remove sides from tart pan. Transfer to platter. Dust with powdered sugar. Cut into wedges. Serve with whipped cream.

APPLE & HAZELNUT CRUMBLE

Steps:

• Pre heat your oven to 320 degrees fahrenheit or 160 degrees celsius.
• First, make the filling by placing all the ingredients in a large bowl and tossing gently with your fingers until the apple slices are evenly coated. Set aside for 10 to 15 minutes.
• Now make the topping by mixing the flour and brown sugar in a bowl. Add in the butter and rub in with your fingers until the mixture resembles coarse breadcrumbs.
• Next, add the hazelnuts to the topping mixture and, using your hands, toss until all the ingredients are well combined. Set aside.
• Very lightly grease the pie dish with butter. (I like to use a nice glass baking dish). Transfer the apple mixture evenly into the dish. Using your fingers, sprinkle the brown sugar topping evenly over the apples.
• Place the dish on a baking sheet and bake for approximately 45 minutes, until the top is lightly golden. When ready, take it out of the oven and let it cool for about an hour.

APPLE TORTE WITH BREAD CRUMB AND HAZELNUT CRUST

Steps:

• To make the pastry dough, chop the toasted hazelnuts into small bits, about the size of barley or rice grains, using a chef's knife, or pulse in a food processor, in short bursts to avoid pulverizing. Mix the chopped nuts with the bread crumbs, sugar, and grated lemon zest in a big bowl.
• Heat the milk and butter in a small saucepan just until the butter melts. Pour over the dry mixture, and stir until evenly moistened. Let the very sticky dough sit in the bowl for about 15 minutes, so the liquids are absorbed by the crumbs. Scrape dough onto a large piece of plastic wrap, enclose it, and press into a disk. Refrigerate the dough for an hour or more, until it is quite firm.
• To make the filling, peel, core, and slice the apples; you should have 6 to 7 cups of slices. Spread them in the saucepan; pour the sugar and the cider or wine on top; cover the pan, and set it over medium heat. Cook covered for about 10 minutes, gently turning the apples every few minutes, as they wilt and release their juices. Uncover the pan; adjust the heat to keep the liquid perking and slowly reducing. Turn the slices over frequently but carefully, so they stay intact. When the liquid has all evaporated and the apples are soft and nicely glazed, turn off the heat and let the apples cool.
• When you're ready to form the pastry and bake, arrange a rack in the middle of the oven (covered with a baking stone or tiles, preferably) and heat it to 375˚. Lightly butter the tart ring and removable metal bottom.
• Cut off a third of the chilled disk of dough for the top crust, and set it aside. On a well-floured surface, roll the remaining two-thirds of the dough to a 12-inch-diameter circle, almost 1/4 inch thick-more like a cookie dough than a pie crust. Flour the rolling pin and work surface as needed to prevent sticking. Lift the round and lay it, centered, on the tart pan. Press the dough down so it lines the pan bottom and sides, and trim the edges so there's an even 1/2 inch of dough over the rim of the tart ring, all around.
• Spread the cooled apple slices on the bottom crust, in an even layer. Roll out the smaller piece of dough into a 9-inch round, the same thickness as the first. Lay it loosely over the filling, and trim the outside edges to fit snugly inside the bottom crust, covering the apples like a lid. Fold the overlapping bottom crust over the top piece, and pinch and smooth the dough layers together, sealing the apples inside.
• Place the torta in the oven, and bake for an hour or longer, until the top crust is deep golden brown and the outer crust has separated slightly from the side ring. The top crust may crack open, and you should be able to see the apple filling bubbling inside. Set the pan on a wire rack to cool.
• When the torta has cooled and the crust has firmed up, remove the side ring. If you wish, use a long metal spatula to separate the bottom crust from the metal disk, and slide the torta onto a board or cake plate. Serve cut in wedges, warm with ice cream, or completely cool with powdered sugar and some kind of cream.