April 17, 2012 - 10:32am
Apple and Pear, Bourbon Dried Fruit, Ginger with Apple Jam Cream Cheese Puff Sleds
The other half of the puff paste we made the other day was used up on these tasty apple, pear and cream cheese sleds. This time I watched them to make sure these didn't over caramelize like the last variety. I mixed in some apple jam in the cream cheese that is on the bottom and hidden. Also, we reconstituted dried apricots, raisins and cranberries in some bourbon and also added fresh minced ginger to the chopped apples and pears that were sauted with some brown sugar and mixed spice. The middle of the sled was docked to keep it from puffing and make a well / seat for the riders on the sled :-)
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Not that I've heard of such a thing before. Good use for puff pastry. -Varda
either but they reminded me of the ones I used to see kids use in Colorado with upturned front and everyone tucked in behind. At least I didn't overbake them this time. They are delicious and long gone. I tried hiding them but that apprentice has too good a nose.
Thanks Varda
Nice looking sleds and sounds like a delicious combination!
-Mark
right on down to the belly like sleds on ice. I use the same apple filling, less the sour cream, for apple pie too.
Nice job as always DA!
They look and sound delicious.
Those are so cute and appealing. That would be my first choice if standing at a pastry counter. Nice!!!
Just think what they would be like with your phyllo!!! But what would they be called ? Delicious!
Bake On
Would love to have the finer details of that filing. I just got my sheeter going so I have plans for puff pastry. Your sleds are now on my list. I was thinking it woud be cute to put a rolled edge in the front of your sled give it that toboggan look.
Filling for 1 Pie or Galette
Reconstitute 1/2 cup mixture of raisins, dried cranberries and chopped dried apricots in 1 ½ T of bourbon. Place fruit in microwave safe container, cover with plastic wrap and heat on high for 30 seconds. Set aside for fruit to plump.
Peal, core and slice 5-7 apples into thin 1/8” slices. Sauté the apples in large fry pan. Add to pan:
1 T fresh ginger
Zest and juice of ½ lemon
1 tsp pumpkin pie spice or mixed spice
½ C brown sugar
Reserved bourbon dried fruit
Sauté until caramelized apple juices form on bottom of pan - about 8 min. Add ½ T flour or corn starch to thicken juices and sauté additional 1-2 min to cook out the raw flour taste. Take off heat and let filling cool in pan for ½ hour.
Place apples on galette dough leaving a 2”-3”free border all around the dough circle. Fold up the free 2”-3”dough edge over filling to contain the apples all around. Brush exposed edge dough with egg wash and sprinkle with turbinado sugar. Bake at 350 until crust is brown and apples are bubbly about 45 min. Remove from oven and brush entire pie with watered down apricot jam as a glaze.
You can intensify the apple flavor by re-hydrating 1 packed cup of sliced dried apples in1 Cof apple cider, adding them and ½ C of cider with the other apple when they sauté. You can also add apple cider to the apples, without the dried apples, as they sauté to intensify their flavor too.
You can also bake as an apple pie by increasing the dough to2 Cflour total keeping the whole wheat to no more the ½ C of total and increasing the rest of the ingredients accordingly. Do not brush on the apricot glaze on the crust
Pears can be added or substituted too and you can put the filling on ice cream and on puff pastry in a variety of shapes - just dock where you put the filling and chop the fruit. On puffs or galettes you can add apple jam to cream cheese (or just use sweetened cream cheese) and use that as a layer under the fruit.
Awesome , thanks for the recipe.
welcome and I will try some phyllo too! But if I get mad, throw things, chew out my baking apprentice or break down crying in my beer - I will blame you :-)