APPLE LATTICE FRUIT BAKE
This warm apple dessert topped with flaky puff pastry strips invokes a feeling of home and tastes great with vanilla ice cream.
Provided by CookinginFL
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h5m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
- Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 45.6 g, Fat 13.5 g, Fiber 2.6 g, Protein 2.9 g, SaturatedFat 2.7 g, Sodium 67.1 mg, Sugar 26.2 g
BLUEBERRY LATTICE BARS
Since our area has an annual blueberry festival, my daughters and I are always looking for new berry recipes to enter in the cooking contest. These lovely, yummy bars won a blue ribbon one year. -Debbie Ayers, Baileyville, Maine
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Cream butter, sugar and salt until light and fluffy, 5-7 minutes; beat in egg and vanilla. Gradually beat in flour. Divide dough in half; shape each into a 1-in.-thick rectangle. Wrap and refrigerate 2 hours or overnight., Preheat oven to 375°. Place blueberries, sugar and cornstarch in a small saucepan. Bring to a boil over medium heat, stirring frequently; cook and stir until thickened, about 2 minutes. Cool slightly., Roll each portion of dough between 2 sheets of waxed paper into a 14x10-in. rectangle. Place rectangles on separate baking sheets; freeze until firm, 5-10 minutes. Place 1 rectangle in a greased 13x9-in. baking pan, pressing onto bottom and about 1/2 in. up the sides. Add filling., Cut remaining rectangle into 1/2-in. strips; freeze 5-10 minutes to firm. Arrange strips over filling in crisscross fashion. If desired, press edges with a fork to seal strips. Bake until top crust is golden brown, 30-35 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 233 calories, Fat 11g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 109mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
MIXED BERRY PIE BARS
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.
Provided by Rhoda Boone
Categories Pie Blueberry Strawberry Berry Potluck Summer Backyard BBQ Wedding Picnic Dessert
Yield Makes 16 bars
Number Of Ingredients 13
Steps:
- Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
- Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
- Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
- Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
- Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
- Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
- Do Ahead
- Bars can be made 3 days ahead; store in an airtight container at room temperature.
LATTICED APPLE SLAB PIE BARS
For a twist on apple pie, make these easy slab pie bars that are extra lovely with a lattice-crusted top.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 15
Number Of Ingredients 10
Steps:
- In medium bowl, mix flour, 2 tablespoons sugar and the salt. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until mixture looks like coarse crumbs. Sprinkle with ice-cold water, 2 tablespoons at a time, stirring with fork until dough just comes together. Divide dough in half. Cover; refrigerate 2 hours.
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Roll out half of dough to 15x10-inch rectangle; place in pan. Sprinkle with cereal. In large bowl, mix apples, 1/2 cup sugar and the cinnamon. Arrange apples evenly over cereal.
- To make lattice top, roll out remaining half of dough to 15x12-inch rectangle. Cut lengthwise into 3/4-inchwide strips. Arrange strips diagonally in lattice design over filling. Trim and seal edges. Brush with beaten egg.
- Bake 15 minutes. Reduce oven temperature to 375°F. Bake 40 to 45 minutes longer or until crust is golden brown and apples are tender. Cool completely in pan, about 2 hours. Cut into 5 rows by 3 rows. Store loosely covered.
Nutrition Facts : Calories 299, Carbohydrate 37 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 287 mg
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