For this baking experience, I have donned Eliot’s chef jacket rather than my apron and I rather like it. Other views are welcome…
It is Sunday and typically I would be in church but it is Ron’s 50th birthday
(this was June 3rd, I am a little late in posting)
and to Ron that means food, which to me means cooking and baking.
Wait, everyday means food to him….
Well, today is for special food which translates lots and anything APPLE for Ron!
So, we had Steak, and I mean STEAK! They were huge! I think we still may have leftovers.
Roasted red potatoes with cranberries and pecans
Honey Goat Cheese Buns (see previous posts)
and this Dessert
Let the Fun begin!
I put 1/4 teaspoon of cinnamon in then realized it called for 1/4 CUP. WHAT? Yes that is right.
It also called for ground nutmeg and ground allspice.
I had whole allspice
and this is after the crushing happened. Was kind of in my happy place so they are not as crushed as they could be.
There was 1/8 cup of nutmeg which seemed like a lot as well but only 1/8 teaspoon of allspice. WHEW!
The spices are mixed with flour, sugar, salt and butter then refrigerated until ready to use.
You then make a crust with your basic ingredients and cover in plastic and refrigerate as well for an hour.
While the dough chills (that sounds funny) you mix the apple mixture.
Granny Smith apples, brown sugar, flour cinnamon, lemon juice and zest and mix with a wooden spoon.
NOT a metal spoon but a wooden spoon. Just sayin’
This you let sit at room temperature until the dough finishes chillin’
The apples will macerate….had to look that word up.. which is what we want.
You remove the dough from the fridge and cut in 8 pieces. Roll each piece into a 1/4-inch thickness and place
onto parchment papered cookie sheet.
The recipe showed the egg and sugar under the title Egg Wash which in my small little head meant mix them together.
That was NOT the case. Luckily I noticed that before I brushed it on the dough but NOT before I mixed it.
I really need to read better.
Beat one egg and brush each rolled dough add fill with about 1/3 cup apple filling and juices.
Sprinkle with about 2 tablespoons of topping on top of the apples and then you fold the dough
up and around the apple mixture, pinching and crimping. Brush with a bit more egg mixture and sprinkle with sugar.
I would have made a bit more dough as I found it would have been nice if they were a bit bigger to pull around the apples.
They don’t look quite as nice as Joy’s but they did taste pretty darn good.
Happy Birthday Ron, may we celebrate many more birthdays together