You’re the apple of my eye, the apple doesn’t fall far from the tree, The Big Apple. With so many expressions dedicated to one fruit, it’s only fair we show our appreciation on September 17th for National Eat an Apple Day.
To celebrate, we’re sharing some global recipes showcasing the many flavors of apples.
Empanadas de Manzana (Apple Empanadas)
These delicious Mexican pastries have spawned eateries and food trucks across the nation. What would traditionally make the filling of an apple pie is baked into a crispy, flaky, sugar-coated shell.
- 6 granny smith apples, cored, peeled and cut into ½” pieces (about 6 cups)
- 1 cup chopped brown sugar cane
- 1 cup packed dark brown sugar
- 2 tbsp. lemon juice
- 1¼ tsp. ground cinnamon, divided
- ¼ tsp. ground cloves
- 2 tbsp. sugar
- 1 pkg. (11.6 oz.) puff pastry for turnovers, thawed
- All-purpose flour, for rolling out dough
- 1 egg, mixed with 2 tsp. water and beaten
- Add apples, brown sugar cane, lemon juice, 1 tsp. ground cinnamon and ground cloves to small pot; set pot over medium heat. Cook, stirring occasionally, until sugar dissolves and apples begin to release their liquid. Reduce heat to medium low. Cook, stirring occasionally, until liquid evaporates and apples are tender, about 20-25 minutes. Transfer cooked apples to bowl; chill until cold.
- Heat oven to 425°F. In small bowl, mix sugar with remaining cinnamon until combined; set aside.
- On lightly floured work surface, using rolling pin, roll out puff pastry round until about ½” larger in diameter. Spoon 2 tbsp. cooled apple mixture into middle of dough. Moisten edges with beaten eggs; fold in half to form half-moon shape. Seal edges by pressing with fork; transfer to parchment-lined baking sheet. Repeat with remaining pastry rounds and filling to make 12 empanadas. Brush tops of empanadas with beaten eggs; sprinkle with cinnamon sugar. Using tip of knife, make small slit in top of each empanada to vent.
- Bake until empanadas are puffed and golden brown, about 20 minutes, rotating pan after 10 minutes for even browning. Transfer empanadas to cooling rack; let sit until cool enough to handle. Serve warm or at room temperature.
This French recipe turns pie baking on its head. Dried, caramelized apples cook at the bottom of a skillet draped in pastry dough to make a glazed fruit shell pretty enough to sit in the Louvre.
- 6 to 8 large, firm-fleshed apples, preferably Braeburn, or use a mix of Honeycrisp and Granny Smith
- 6 tablespoons salted butter, very soft
- ⅔cup granulated or light brown sugar
- 1 sheet all-butter puff pastry
- At least one day before you plan to cook the tart, prepare the apples: Slice off the bottom of each apple so it has a flat base. Peel and quarter the apples. Use a small sharp knife to trim the hard cores and seeds from the center of each quarter; don’t worry about being too neat. Transfer to a bowl and refrigerate, lightly covered, for at least one day or up to three days. (This key step reduces the amount of liquid in the tart. Don’t worry if the apples turn brown; they will be browned during the cooking anyway.)
- When ready to cook, heat oven to 375 degrees. Thickly coat the bottom of a 10-inch heavy ovenproof skillet with butter. Sprinkle sugar evenly on top.
- Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.
- On a floured surface, roll out the puff pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly.
- Place the skillet on the stovetop over medium heat until golden-brown juice begins to bubble around the edges, 3 minutes (if the juices keep rising, spoon out as needed to remain level with pastry). Keep cooking until the juices are turning darker brown and smell caramelized, no longer than 10 minutes more.
- Transfer skillet to the oven and bake 45 to 50 minutes, until puff pastry is browned and firm.
- Let cool 5 minutes, then carefully turn out onto a round serving plate. If any apples remain stuck in the pan, gently use a spatula to retrieve them, and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream.
There’s a million different renditions, but there’s nothing quite like the original version of this German pastry. Not quite a loaf of bread, and not quite a pie, this blend of apples and raisins topped with cream is sure to please.
- 1 egg
- 1 tbsp. water
- 2 tbsp. granulated sugar
- 1 tbsp. all-purpose flour
- 1/4 tsp. ground cinnamon
- 2 large Granny Smith apples, peeled, cored and thinly sliced
- 2 tbsp. raisins
- 1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed
- Confectioners’ sugar (optional)
- Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork. Stir the granulated sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
- For best results, make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
- For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
- Sprinkle additional flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
- Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
- For a Vanilla Sauce to serve with the strudel, stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for 1 hour. Remove the vanilla bean.
Take A Bite Out of These Recipes!
Stop by our store location to find the fresh apples and baking goods you’ll need for these recipes. We’re located at 4300 LB McLeod Road, Orlando, Florida.