Chicago-style bakery apple slices. Apple filling between two crusts in a sheet pan, topped with vanilla glaze and cut into squares.
Learn how to cut apples like the pros: It's easy, efficient, and guaranteed to be your new favorite culinary trick.
Use this simple soak method to keep pre-sliced apples and pears in the fridge without browning.
Apple slices that have turned brown are fine to eat, but they're not very appetizing. Learn the best method for keeping cut apples from browning. You'll love this easy solution to keep box lunches and after school snacks looking and tasting fresh.
Ah the good old Aussie Anzac biscuit. We love them and enjoy them all year round, but never more so than around Anzac day. So what do you do after the public holiday when you’ve still got some packets left in the pantry? It’s simple, really! Turn them into this delicious Anzac apple buttercrust slice! The moreish Anzac biscuit crust is filled with a creamy baked sour cream filling, which is perfectly offset by the chunks of sweet apple and the dusting of cinnamon. Make sure to leave it in the fridge for at least 6 hours, or overnight if you can, to make sure that gorgeous filling has time to properly set.
A deliciously simple Apple Slice Recipe that makes the perfect morning or afternoon tea treat.
These baked apple slices are coated in warm cinnamon and sugar. Served with vanilla ice cream, they're an irresistible treat!
Hop into a healthy snack with these adorable Bunny-Shaped Apple Slices! A fun and creative way to enjoy a fruity treat that'll have everyone smiling.
In this fun-to-make fall treat, apple slices are enrobed in dark or milk chocolate, drizzled with caramel, and adorned with your favorite toppings. Chocolate Covered Caramel Apple Slices are a delicious treat that the whole family can join in assembling!
An easy-to-follow guide on how to cut apples into slices or cubes. Plus, tips to keep them from browning and ways to properly store them.
An easy fall treat recipe that everyone can customize for their tastes!
These adorable apple pie rings are made with fresh apple slices, puff pastry dough, and with all the warm fall flavors we love.
Thick apple slices with a popsicle stick, dipped in chocolate then drizzled with caramel and topped with pecans.
I was recently looking back through my blog posts and noticed that to date I have included relatively few recipes that use apples. I was actually quite surprised because they are easily obtained, are hugely popular and I love them. One of the most popular desserts in any Irish household is apple pie. In fact, most restaurant menus in this country always have an apple pie, tart or crumble of some type on it! To be honest, no matter how accomplished a baker you are, if you can’t produce a noteworthy apple tart, you might as well give up! In Ireland your baking reputation stands or fails on the quality of the apple pie you can produce. When making my apple pie, I like to use two or three varieties of apple; Bramleys, because they break down to a purée-like consistency when cooked, Granny Smiths because they retain their shape and provide texture and I also sometimes use Pink Lady or Braeburn for their distinctive apple taste. I have always preferred using a pinch of ground cloves rather than ground cinnamon in my apple pies, but each to their own. I know some bakers who like to use ground ginger, but for me, the judicious use of ground cloves (only a pinch is required) really bring out the flavour of the apples. So many people, even in suburban areas have their own apple trees and this can be a wonderful source of freshly picked fruit later on in the year. I have a number of apple trees growing in my garden, which have been planted for six or seven years at this stage and provide me with some wonderful fruit at the end of the summer. It is a source of great annoyance to me that my children love to go out into the garden after a windy night and use the fallen fruit as makeshift sliotars when practising their hurling and camogie! Windfall apples, provided they haven’t been lying on the ground too long, can still be used for making chutneys or in baking… so you can imagine my irritation at seeing the apples being hurled down the garden at force rather than for being used to make tasty treats! The recipe that I’m giving here is my version of the Apple Shortcake Squares which are on sale in many Irish bakeries. At their simplest these are made with apples sandwiched between two layers of pastry and dredged with caster sugar. My version uses self-raising rather than plain flour which creates a pastry with a more shortcake-like consistency but without being spongy like a cake. The pastry dough is on the soft side so I don’t roll out the base but rather press it gently into the tin with the tips of my fingers to create an even layer. For the top I flour some non-stick baking parchment and place the pastry on this, flattening it out slightly with my hands. I then flour the slightly flattened pastry and place another layer of non-stick baking parchment on top. I then proceed to roll out the pastry into a thin layer, large enough to cover the top of the Apple Squares. This is such a handy way of rolling out any pastry, but particularly this one which is very soft and a little difficult to manage. Finally, I should mention that I recommend using Granny Smith apples for making these squares. I find that cooking apples are too mealy and break down too much, but that the Granny Smiths retain some texture. Also unlike ‘normal’ pastry which should be given a chance to rest, you can roll out and use this pastry once you have made it. Ingredients: Apple filling: 5-6 large Granny Smith apples, peeled, cored and chopped into 1cm cubes 25g caster sugar 25ml water Pastry: 240g self-raising flour 125g butter, cubed 15g icing sugar 1 large egg, lightly beaten 30ml cold water To finish: 25g caster sugar for dredging Method: Apple filling: 1. Place the apples, sugar and water into a medium sized saucepan over a moderate heat. Bring up to simmering point and allow to cook for 8-20 minutes until the apples have softened but not broken down. Remove from the heat, set aside and allow to cool completely. Pastry: 2. Preheat oven to 180C/Fan oven 160C/Gas Mark 4. Line a 30cmx20cm traybake tin with non-stick baking parchment and set aside. 3. Place the flour into a large mixing bowl and add the cubed butter. Rub the butter into the flour using the tips of your fingers until the mixture resembles breadcrumbs. Make a well in the centre and add the egg and water and mix together using a fork until everything comes together. 4. Divide the dough in half. Press one half of the dough into the bottom of the prepared tin, flattening it out with your fingers or the back of a spoon to create a level surface. Spoon the COOLED apple mixture onto the pastry into the tin, spreading it out evenly. 5. Roll out the other half of the dough between two sheets of floured non-stick baking parchment into a rectangle the same size as the tin (30cm x 20cm). Remove the top sheet of baking parchment and lifting the rolled out pastry on the other layer of baking parchment flip it over to cover the apple filling. Tuck in the edges of the pastry making sure that the apple is covered. 6. Bake in the preheated oven for 25-30minutes until light golden brown. Remove from the oven and dredge with the caster sugar. Set aside to cool before cutting into 12 even squares. Makes 12 squares.
A deliciously simple Apple Slice Recipe that makes the perfect morning or afternoon tea treat.
With only six ingredients, this classic apple and cinnamon slice makes the perfect after school treat as well as an easy family dessert.
An easy Apple and Sour Cream Slice made from scratch.
Chocolate CARAMEL APPLE slices are a fun way to make the popular fall dessert caramel apples. They are quick and easy to make and perfect as a homemade gift for this holiday season.
I have to confess something. I’ve never actually been to Chicago. So I’ve never actually eaten a Chicago-Style Bakery Apple Slice in a Chicago bakery. But! I did come across them on the internet and
