An apple a day....

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Apple Turnover

Hello hello! It's apple picking time! Just like all the pumpkin recipes I get super stoked about

 (cookies, cake, pie, coffee) I am just as excited for apples!

As the old saying goes, " An apple a day keeps the doctor away", I literally eat an apple almost everyday. They are just something I never get tired of and really enjoy. And apple desserts, well that's just on a different level. Apple pie, apple cake, apple muffins, apple cider donuts. mmmmm!

Well my roommate made homemade apple strudels. Last spring her and I traveled to Europe with our first stop in Switzerland. All I  talked about was wanting to get an apple strudel while there. Apparently Switzerland is known for their strudels, after their fondue of course. That being said you would assume they would have endless amounts and places to eat and purchase their famous apple strudels. WRONG.

We searched high and low and even sat down at this fancy outdoor restaurant when we saw it on the menu yet walked out because we found out it was a "deconstructed" apple strudel. Yup we were those obnoxious tourist. Oh well, we were on a mission.

Anyways we never found our strudel but we found a great way to make them at home!

These are light and flaky and super warm with all that cinnamon and nutmeg. Perfect little treat for fall.

Apple Strudel

Makes 6 individual strudels

Ingredients

• 1 egg
• 1 tbsp. water
• 2 tbsp butter
• 3 tbsp. granulated sugar
• 1 tbsp. all-purpose flour
• 1/2 tsp. ground cinnamon
• 1/8 tsp nutmeg
• 3 large Granny Smith apples, peeled, cored and diced into small cubes
• 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
• Confectioners' sugar

Directions:

1. Heat the oven to 375°F and line a baking dish with parchment paper to ensure pastries will not stick.
2. Beat the egg and water in a small bowl with a fork.
3. Stir the granulated sugar, flour, cinnamon and nutmeg in a medium bowl. Add the apples and toss thoroughly to coat.
4. Heat a medium pan with the 2 tablespoons of butter and add the apple mixture. Saute on high until mixture begins to bubble then reduce the heat and simmer for an additional 5-10 minutes, until apples have softened, but are not mushy.
5. Sprinkle flour on the work surface and unfold the pastry sheet on the work surface.
6. Cut Pastry into 6 rectangles ( 1 large cut down the middle and 2 cuts going across). Then Place each piece onto the baking dish with at least 1inch to separate.
7. Divide the apple mixture amongst the pastries, placing in the center of each and leaving room to seal the top pastry.
8. Repeat the cutting of 6 rectangles with another piece of the puff pastry dough.
9. Place each piece on top of the pieces already filled with the apple mixture and gently press the the pastry around the apple mixture.
10. Press the edges of the bottom pastry into the top pastry and ensure they are sealed.
11. *You can use a fork to seal the edges or cut larger rectangles and roll your strudel.*
12. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
13. 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.
14. Or serve warm with vanilla ice cream!

The perfect way to say thank you!

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Gourmet Caramel Apples

I know I have been doing quite a bit of pumpkin lately and I was originally planning on posting my pumpkin cupcake recipe because it is a seriously great cupcake. I'd have to rate it in the top 3 for cupcakes I have had/made. Yes its that scrumptious! I sold out both days at the show last weekend. Some people even came on Sunday because their friend's had told them " You just HAVE to go and buy the pumpkin cupcakes, they are the most amazing thing I've ever eaten. Ever."

Really, that's what they said. :)

I'v been wanting to make caramel apples too, in the spirit of fall and the beautiful changing leaves. If you have ever bought one of those hundred dollar gourmet apple's you are in for a treat! You can make at least 4-5 apples (depending on how fancy you get) for the price of just one from those stores.

It takes almost no work! Melt the caramel, dip, melt the chocolate, dip, and pick a topping. Done.

My friend Lauren also had a super easy idea and did a deconstructed caramel apple, check out!

OH! I should tell you that I made these as a thank you gift for a great friend of mine, Katie. She lives in Boston and was letting my friend and I crash at her place while visiting the city for the weekend. I met Katie in Costa Rica. She was "bunk-mate" while we worked on a volunteer program through Cross Cultural Solutions a few years back. She was a blast and we had so much fun, but I had not seen her since we left Costa Rica. So not only was it great to see Boston, but even better to get to see her again.

So these gourmet treats go out to a gourmet friend, lol. Muchas Gracias mi Amiga Katie for sharing your casa!

*TIP*You'll want to use nice & big & juicy granny smith applies. They have the perfect tartness and firmness for this. For the sticks you can use popsicle or lolly pop sticks. Also, keep them in the fridge, they will last longer and taste better.

Ingredients

• 6 large apples
• 6 popscicle or lolly pop sticks
• Large cookie sheet
• Wax/parchment paper
• Vegetable cooking spray
• 14-oz. bag caramel candies
• 2 tbsp. water or milk
• 10 oz semi sweet chocolate chips
  2oz shortening, or butter
• other toppings such as; white chocolate chips(melted), nuts, crushed graham crackers, crushed cookies, candy pieces, peanutbutter, peanutbuttter chips, etc.

Directions

1. Wash the apples thoroughly. Dry them and remove the stems. Insert one sticks into the end of each apple where the stem was removed.
2. Cover a large cookie sheet with wax paper. Spray the paper lightly with vegetable cooking spray to coat.
3. Pour your choice of toppings into a bowl and set aside.
4. Remove the plastic wrappers from the caramel candies and combine them with 2 tbsp water in a small sauce pan. Turn stove to medium-low and stir until caramel is completely melted and smooth.
5. Remove the pan from the heat and set on a flat surface near the cookie sheet.
6. Dip one apple at a time into the caramel.
7. Use a spoon to coat all sides of the apple and allow any excess caramel to drip off into the pan. Or tilt apple and roll.
8. Set apples on cookie sheet and set in freezer while melting chocolate, but for at least 10 minutes.
9. In large microwave safe bowl, melt the semi-sweet chips and shortening in microwave. Stirring everyone 30 seconds to prevent from burning. 
10. Dip apples into chocolate and then in desired topping.
11.      *Instead I didn't not dip into a topping but melted white chocolate and peanut butter chips and drizzled all over once chocolate was set*
12. Continue until all apples have been coated. Place the gourmet caramel apples in the refrigerator until ready to eat.
13. I wrapped mine in clear plastic candy bags and tied with a bow. Its best to keep them in an air tight container or wrapped up.

I also recommend having a practice/ spare apple. I did this and practiced how i was doing to dip and decorate. It looked a hot mess but my mom thought it tasted just fantastic lol.