Apple Galette
This was inspired by a recent post of @crystal_e_rivera on Instagram. (The 2nd pic gives a look at the inside.) The difficult part for me is the pastry, which always seems to require butter ... which at least for now I can't eat (too rich 😐). And when I try oil-based pie-crust pastry, it never comes out quite right. I'm afraid this time, as well, even following a different recipe, the crust was a bit of a "fail": the outside was good, the inside got a little "wet." However, the apple filling was great, and I ate it with the "good crust." So, not too bad. I think next time, I might try a coconut oil-based pastry. Or would a strudel dough work as well?
I realized, as I was filling the 2 small galettes, that there might be too much apple filling. Then I remembered that (IIRC) Smitten Kitchen, in a galette recipe on her site, mentioned ground almonds (to soak up the juice?). What I already had opened in the fridge, though, was ground hazelnuts ... so I used those, instead, to top the galettes. It occurred to me that maybe she meant that you could mix the almonds into the filling (rather than to top it), but it was too late by then to change what I was doing. Anyway, I learned a lot from making these galettes, they are mostly pretty good, and the apple filling is great.
Although I didn't use these actual recipes, I'll give the links here to:
crystal_e_rivera Instagram, Apple Cheddar n Ham Galette 1 and 2
Smitten Kitchen Website, Nectarine Galette
Apple Strudel
Throwback to: this Apple Strudel from last Dec. 6th. At that time, I put an extra strudel in the freezer. A couple days ago, I took out that strudel, brushed it with egg wash, and baked it at the same temperature as before, but for a bit longer. Even after being in the freezer, it was still so delicious! It put a smile on my face, and reminded me of my grandma and her mom.
Warm Apple Pie Bread
This recipe is from Spend with Pennies, a different view. This apple pie bread was so amazing. It was just what I hoped apple pie bread would be, from the name. Yum!
Warm Apple Pie Bread
This recipe is from Spend with Pennies. As I can't have butter, I used oil, instead, in the recipe: 1/2-cup of oil, because I also left out the applesauce. I used the extra chopped apples from the previous day's strudel, including their liquid, so I thought the applesauce might make the bread too wet. It smelled so good when I took it out of the oven, and the taste was just what I'd hoped for, from the recipe title. Yum!
Apple Strudel
Apples were mixed with lemon juice, brown & confectioner's sugars, and cinnamon. Pastry was from Moroccan Delight's Magic/Golden Pastry ("best dough ever" ) (May 2015 YT video), which they say can be used in recipes instead of puff pastry. What better way to try it out than with strudel?
I didn't worry this time about making any layers with the dough, just rolled it out, brushed it with some oil, and then rolled the filling, with some breadcrumbs, in it. Brushed the outside with oil, and baked it 30-40 minutes at 375 F until golden brown. I liked it better after a day or so in the fridge. A little confectioner's sugar sprinkled over it added the right amount of sweetness.
Cinnamon Apple Rolls
Cinnamon apple rolls. Didn't get the rolling thing quite right, but they tasted fine!
Apple Cinnamon Cake
Layered apple cinnamon cake. Includes plenty of apples! Recipe from A Treasury of Jewish Holiday Baking by Marcy Goldman. Recipe made enough to freeze a loaf-size cake and keep the other for nibbling.
