Yesterday I said that I was making a special treat. Well here it is! Yum~
This little beauty is called an "Apple-Maple Claw" and tastes pretty darn scrumptious! However, the work involved was a little extensive - I think mostly in part because of my 50% effort while playing with Carter. I made the quick-method croissant dough recipe (which really is not all that *quick*) and had to let chill till the next day (4-24hrs). Here is the recipe:Croissant Dough
1.5 Cups Cold Butter
4.5 Cup All Purpose Flour
1 Package of dry yeast (I have the jar, so 1Tbs)
1 and 1/4 Cups Milk
1.4 Cup Sugar
1/4 tsp Salt
1 Egg
4th to a half Cup All Purpose Flour
1. Cut the butter into thin little slices and mix that around 3 cups of flour. After they are all mixed and separated, put the bowl and mixture in the fridge to chill.
2. For the dough, combine the remaining 1.5 cups flour and the yeast; set aside.
In a sauce pan heat and stir milk, sugar and salt just until warm (120-130F with cooking thermometer). add to flour and yeast mixture. Add Egg. Mix together well with electric mixer or wooden spoon.
3. With wooden spoon, stir chilled flour/butter mixture into dough until flour is moistened (butter chunks will remain)
4. Okay, now most places will say flour a surface real well or use a pastry cloth --well my little trick is Parchment paper for everything! The clean-up is so much better when you use this stuff. Now get your parchment out, flour it up a little and turn the dough out onto the surface. with floured (clean) hands gently knead the dough for about 8 strokes. Using a well floured rolling pin (to prevent sticking) roll dough out into about a 21X12" rectangle. (I again use parchment paper instead of flouring my rolling pin. Sprinkle a little flour on the dough and layer a parchment paper on top...then roll away!)
5. Now fold the dough into thirds. (Take left side, fold it to middle, then take right side and fold it to middle - like a letter going into an envelope.). Loosely wrap that in plastic wrap and chill in the fridge for 1-1.5hours. ....or 20-30mins in the freezer. You want it firm but not excessively stiff.
6. Now roll the dough back out into a 21X12" rectangle and then fold back into thirds. Turn the dough around and re-roll it back out in a 21x12" and then fold back into thirds. Cut dough evenly down the middle and place in two separate plastic bags. Inflate the bag a little to allow the dough room to rise. Chill dough for 4-24hrs.
2. For the dough, combine the remaining 1.5 cups flour and the yeast; set aside.
In a sauce pan heat and stir milk, sugar and salt just until warm (120-130F with cooking thermometer). add to flour and yeast mixture. Add Egg. Mix together well with electric mixer or wooden spoon.
3. With wooden spoon, stir chilled flour/butter mixture into dough until flour is moistened (butter chunks will remain)
4. Okay, now most places will say flour a surface real well or use a pastry cloth --well my little trick is Parchment paper for everything! The clean-up is so much better when you use this stuff. Now get your parchment out, flour it up a little and turn the dough out onto the surface. with floured (clean) hands gently knead the dough for about 8 strokes. Using a well floured rolling pin (to prevent sticking) roll dough out into about a 21X12" rectangle. (I again use parchment paper instead of flouring my rolling pin. Sprinkle a little flour on the dough and layer a parchment paper on top...then roll away!)
Rolling Process
5. Now fold the dough into thirds. (Take left side, fold it to middle, then take right side and fold it to middle - like a letter going into an envelope.). Loosely wrap that in plastic wrap and chill in the fridge for 1-1.5hours. ....or 20-30mins in the freezer. You want it firm but not excessively stiff.
6. Now roll the dough back out into a 21X12" rectangle and then fold back into thirds. Turn the dough around and re-roll it back out in a 21x12" and then fold back into thirds. Cut dough evenly down the middle and place in two separate plastic bags. Inflate the bag a little to allow the dough room to rise. Chill dough for 4-24hrs.
Whew! Now you're done with the most time consuming portion!
Now for the filling I made to go inside the dough I doubled what the recipe called for. You might not feel the need - but I really wanted to load those puppies up with apple goodness! So, for the following recipe double if you desire. :)
FILLING RECIPE:
1.5 Cups Chopped and Peeled Apples (I used granny smith green)
2 Tbs Sugar
1/2 tsp Ground Cinnamon
1/4 Cup Butter
1/2 Cup Powdered Sugar
2 Tbs all-purpose Flour
2 tsp Vanilla
1 tea Maple flavoring
Now for the filling I made to go inside the dough I doubled what the recipe called for. You might not feel the need - but I really wanted to load those puppies up with apple goodness! So, for the following recipe double if you desire. :)
FILLING RECIPE:
1.5 Cups Chopped and Peeled Apples (I used granny smith green)
2 Tbs Sugar
1/2 tsp Ground Cinnamon
1/4 Cup Butter
1/2 Cup Powdered Sugar
2 Tbs all-purpose Flour
2 tsp Vanilla
1 tea Maple flavoring
1. In a med. saucepan combine and apples and sugar. Heat slowly until liquid accumulates. Bring mixture to boiling. Reduce heat; cover and simmer for 8 to 10 mins or until the apples are tender. Uncover and simmer for 3 mins more or until most of the liquid is evaporated. Stir in cinnamon.
2. In a medium mixing bowl beat butter, powdered sugar, flour, vanilla and maple flavoring with an electric mixer on medium speed for 2 to 3 mins or until light and fluffy - set aside.
3. Now take your dough you made and chilled. Roll into 12" square. Cut each square into three 4 inch wide strips (6 strips total). Now take the maple vanilla mixture and spread it across the strips. (This is where you will have to delegate how much goes on each...thus the reason why I doubled the recipe) Now delegate yet again the apple cinnamon mixture over the mixture on the strips. Fold the strips lengthwise in half to cover the filling. Pinch the edges to seal. Cut the strips into 3 4-inch long pieces. Make 4 or 5 evenly spaced cuts into each piece. Snipping from the sealed edge almost to the folded edge. Place two inches apart on un-greased baking sheet (again, I used parchment paper over my cooking sheet...no mess! yes!!). Curving slightly to separate slits. Cover and let raise in a warm place until nearly doubled. Approx. 45-60 mins. (Now I did not do this. --I just threw it in and baked.)
All Done!
2. In a medium mixing bowl beat butter, powdered sugar, flour, vanilla and maple flavoring with an electric mixer on medium speed for 2 to 3 mins or until light and fluffy - set aside.
3. Now take your dough you made and chilled. Roll into 12" square. Cut each square into three 4 inch wide strips (6 strips total). Now take the maple vanilla mixture and spread it across the strips. (This is where you will have to delegate how much goes on each...thus the reason why I doubled the recipe) Now delegate yet again the apple cinnamon mixture over the mixture on the strips. Fold the strips lengthwise in half to cover the filling. Pinch the edges to seal. Cut the strips into 3 4-inch long pieces. Make 4 or 5 evenly spaced cuts into each piece. Snipping from the sealed edge almost to the folded edge. Place two inches apart on un-greased baking sheet (again, I used parchment paper over my cooking sheet...no mess! yes!!). Curving slightly to separate slits. Cover and let raise in a warm place until nearly doubled. Approx. 45-60 mins. (Now I did not do this. --I just threw it in and baked.)
Pinched and separated
Ready for the Oven
All Done!
Bake in oven at 375F for 11-15 mins. Or until pastries are golden.
Maple Glaze:
In a small mixing bowl combine
1 Cup powdered sugar
1/4 tea maple flavoring
1-2Tbs milk
Enough to make a glaze that is easy to drizzle.
1 Cup powdered sugar
1/4 tea maple flavoring
1-2Tbs milk
Enough to make a glaze that is easy to drizzle.
Now serve warm, alone or with ice cream. Or cool and seal in freezer bag for another day. Good Job!
P.S. Don't Stuff Too much....my second batch that I generously loaded sort of spilled their "guts" while cooking. Whoops. Oh well, still tasty and good with ice cream!
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Oh, and I also made a less-than fabulous Burrito for Don and I to eat. Sorry, nothing special here. It didn't even have meat in it! Just take a tortilla, layer some re-fried beans, cheese, salsa, sour cream..whatever else and cook or microwave. Some home maker uh? haha
P.S. Don't Stuff Too much....my second batch that I generously loaded sort of spilled their "guts" while cooking. Whoops. Oh well, still tasty and good with ice cream!
Always wear your seat belt
-----------------------------------------------Don tried it out....yummmm
Carter Tried it out....kind of Yummmmm
Carter Tried it out....kind of Yummmmm
Oh, and I also made a less-than fabulous Burrito for Don and I to eat. Sorry, nothing special here. It didn't even have meat in it! Just take a tortilla, layer some re-fried beans, cheese, salsa, sour cream..whatever else and cook or microwave. Some home maker uh? haha
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