Cinnamon Roulade With Apple Raisin Filling Recipes

Steps:

• Line a 9-inch pie plate with 1 piece of dough, and refrigerate until ready to assemble the pie.
• Make the cinnamon-roll crust: Lay the remaining piece of dough on a lightly floured surface, and spread 2 tablespoons of the butter evenly on top. Combine 1/4 cup of the granulated sugar and 1 teaspoon of the cinnamon in a small bowl, and sprinkle evenly over the butter; gently press with your fingers to help the mixture adhere. Roll the dough up into a tight log. Trim and discard about 1 1/2 inches from each end, and cut the remaining log crosswise into 1/2-inch-thick pieces. Arrange the pieces, cut-side down, in a snug circle on floured parchment paper. Lightly dust the pieces with flour, then gently roll out into a 10-inch round. Slide the parchment onto a baking sheet, and refrigerate until ready to assemble the pie.
• Put the dark and golden raisins in a medium bowl with hot water to cover. Let them soak until tender, about 5 minutes, then strain.
• Make the filling: Peel and core the apples, cut them into 1/2-inch-thick slices and toss with the remaining 1/2 cup sugar and the lemon juice in a large bowl. Melt the remaining 4 tablespoons butter in a large skillet over medium-high heat. Add the apples, and cook, stirring occasionally, until the firmer apples soften but hold their shape, 15 to 18 minutes. (The softer apples, like McIntosh, will get very soft and saucy.) Add the flour, the remaining 1/2 teaspoon cinnamon, and the nutmeg and salt, and stir until the juices thicken, about 2 minutes. Remove the skillet from the heat, stir in the raisins and let the filling cool completely. (The filling can be refrigerated, covered, for up to 2 days.)
• Fill the dough-lined pie plate with the filling in an even layer. Invert the cinnamon-roll crust on top, and peel off the parchment. (It's OK if the individual rounds separate a bit in the process.) Pinch the crusts together. Fold the overhanging dough under itself, and crimp as desired. Brush with the egg, and refrigerate for 30 minutes.
• Bake the pie: Place a baking sheet in the oven, and preheat to 400 degrees F. Set the pie on the hot baking sheet, and bake until the crust is golden brown and the filling is bubbling, about 50 minutes. (Tent loosely with foil if the top browns too quickly.) Transfer to a rack to cool slightly.
• If using a glaze, whisk together the confectioners' sugar and milk in a bowl until smooth. (Add more milk if the glaze is too thick.) Drizzle over the pie.

Steps:

• Make the filling:
• In a saucepan combine the apples, peeled, cored, and chopped fine, the brown sugar, the butter, and 3/4 cup water, simmer the mixture, stirring occasionally, for 8 to 10 minutes, or until the apples are tender, and stir in the raisins. In a small bowl dissolve the cornstarch in 1/4 cup cold water, add the mixture to the apple mixture, and boil the mixture for 1 minute. Stir in the rum, boil the filling for 1 minute, and let it cool. The filling may be made 1 day in advance and kept covered and chilled.
• Make the cake:
• Line the bottom of a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1-inches, with wax paper, butter the paper, and dust it with flour, knocking out the excess. In a bowl with an electric mixer beat the yolks, the granulated sugar, and the vanilla until the mixture is thick and pale and forms a ribbon when the beaters are lifted. In another bowl with the beaters, cleaned, beat the whites with the salt until they just hold stiff peaks, stir one third of them into the yolk mixture, and fold in the remaining whites gently but thoroughly. Sift the cornstarch, the flour, and the cinnamon over the egg mixture, fold the mixture in until the batter is just combined, and spread the batter evenly in the prepared pan. Bake the cake in the middle of a preheated 350°F. oven for 6 to 8 minutes, or until the top is golden and a tester comes out clean. Dust a kitchen towel generously with the confectioners' sugar, invert the cake onto it, and peel off the wax paper carefully. Roll up the cake gently in the towel, starting with a long side, and let it cool completely on a rack.
• Assemble the roulade:
• Unroll the cake, spread it with the filling. Leaving a 1-inch border on the long sides, and reroll it gently. Transfer the_roulade_, seam side down, to a platter and trim the ends diagonally. In a bowl beat the cream until it holds soft peaks, sift the cinnamon over it, and beat the mixture until it holds stiff peaks. Transfer the cinnamon cream to a pastry bag fitted with a decorative tip and pipe it decoratively onto and around the_roulade_.

Steps:

• Heat the oven 425 degrees Fahrenheit/220 degrees Celsius.
• Make the apple filling: Add the honey, vanilla seeds and bean (pod), bay leaves, cinnamon stick, ground cinnamon and flaky salt to a large, oven-proof sauté pan. Cook over medium heat until the honey is deeply brown and almost burned, stirring often. (Don't be afraid to take it to the edge; you want it to be very dark.) This process can take anywhere from 6 to 10 minutes, so make sure you keep an eye on it. Off the heat, whisk in the orange juice. Gently pour 5 tablespoons/65 grams of the burnt honey into a heatproof bowl. Pick out the bay leaves and vanilla beans (pods), and add them to the bowl.
• To the sauté pan with the remaining burnt honey, stir in the apples and olive oil. Transfer to the oven for 20 minutes, stirring halfway through, until the apples have softened and caramelized but still retain their shape. Set aside to cool completely. Pick out the cinnamon stick and add it to the reserved burnt honey bowl. Keep the oven on.
• Make the roulade: Line an 11-by-15-inch (30-by-40-centimeter) baking sheet (baking tray) with parchment paper.
• Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 1 to 2 minutes, until soft peaks form. Combine both sugars in a bowl, then gradually add them to the mixer, 1 tablespoon at a time, whisking continuously on medium-high for 5 to 6 minutes, until the mixture becomes a thick, glossy meringue. Reduce the speed to low and add the vanilla, vinegar, cornstarch (cornflour) and cinnamon, then scrape the sides of the bowl, if needed. Turn the speed to medium and whisk for 1 minute to fully combine.
• Spoon the meringue onto the prepared tray and use an offset spatula to spread it out evenly about 3/4-inch thick so it measures about 10 by 14 inches (25 by 35 centimeters). Once the apples have cooked, transfer the meringue to the oven and immediately turn the heat to 375 degrees Fahrenheit/200 degrees Celsius. Bake for 32 minutes, until the meringue is crusty on top and lightly browned. Set aside to deflate and cool completely, about 45 minutes.
• Meanwhile, make the cream: Add the mascarpone, whipping cream and confectioners' sugar (icing sugar) to a stand mixer fitted with the whisk attachment. Beat on medium speed for about 1 minute, until soft peaks form. Stir in 1 tablespoon orange zest.
• Place a clean tea towel on top of the cooled meringue and quickly invert the whole thing onto a work surface. Lift off the pan (tin) and peel away the parchment paper. Spread three-quarters of the cream evenly all over the meringue. Top evenly with the burnt honey apples. (Reserve any liquid released from the apples for another use.)
• Starting with the longest side closest to you and using the tea towel to assist you, roll the meringue up and over, so that the edges come together to form a log, gently pulling away the tea towel as you roll. Slide the meringue onto a long tray or platter, seam-side down. Use a serrated knife to trim off 3/4 inch (2 centimeters) from the sides to create neat edges. (You can nibble on these, if you like!) Refrigerate to firm up, at least 30 minutes (and up to 3 hours if you're getting ahead).
• To serve, spoon the remaining cream down the length of the roulade. Top artfully with the bay leaves, vanilla pods and cinnamon stick. Drizzle with the reserved burnt honey syrup and sprinkle with the extra zest.

Steps:

• Mix the flour, sugar, suet and ½ tsp salt together in a bowl. Crack in one egg and slowly add 150ml ice-cold water, stirring to make a pliable dough. Knead briefly to bring together, then wrap and leave to rest while you make the filling.
• Tip the grated apples into a bowl, then stir in the cinnamon, melted butter, sultanas and sugar until well-combined. Set aside (don't worry if it starts to turn brown).
• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to a 30 x 25cm rectangle, with a long side closest to you. Spoon the apple filling along the long side, leaving a 2cm border from the edge. Beat the second egg and brush some of this over the exposed pastry edge, then fold the edge over to encase the filling. Roll the pastry up into a tight roll, then put the kettle on to boil.
• Wrap the whole roll in a large piece of baking parchment and twist the ends like a Christmas cracker. Twist again to tighten, then secure the ends with kitchen string. Put on a wire rack inside a large roasting tin, pour in 1 litre of freshly boiled water from the kettle and sit the clanger on the rack. Cover the whole tin tightly in a tent of foil, then transfer to the oven and bake for 1 hr.
• Once the clanger is steamed, carefully remove from the tin. Will keep chilled for up to a day. Unwrap the clanger, transfer to a baking tray, brush all over with more of the beaten egg, scatter liberally with more demerara sugar and bake for 20 mins more until deep golden. Serve with custard.

Steps:

• Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
• Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
• Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
• Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
• Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

Steps:

• Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
• Place apples in a large bowl with raisins. Whisk together sugar, cornstarch, cinnamon, and salt in a small bowl until combined. Sprinkle over apples and raisins and toss to evenly coat.
• Arrange a sheet of phyllo on a large, flat surface with the shorter side toward you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter.
• Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides. Begin to roll the phyllo away from you, folding in the sides as you roll. When you've rolled up the entire pastry, brush any exposed phyllo with butter.
• Place the strudel seam side down on the prepared baking sheet, brush again with butter (you may have a little left over), and cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.
• Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing.

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., In a large bowl, combine the apples, 1 tablespoon sugar and cinnamon; place in crust. In a small bowl, combine the flour, walnuts, raisins, butter, egg and remaining sugar; spoon over top. Bake at 350° for 50-55 minutes or until topping is golden brown and fruit is tender, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Tip the oats, raisins and cinnamon into a large bowl, pour on 800ml cold water, cover and leave to soak overnight.
• The next day, tip the contents of the bowl into a pan and stir in the apple. Cook over a medium heat, stirring frequently, for 5 -10 mins until the oats are cooked and the apple is soft but still has a bit of bite and texture. Reserve half for the next day and spoon the remainder into bowls. Top each portion with a spoonful of yogurt and dust with some cinnamon.

Steps:

• Position rack in center of oven and preheat to 375.
• Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
• For crust:.
• Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
• Transfer all but 1/2 cup of mixture to prepared pan.
• Press mixture evenly into the bottom and up the sides of the pan.
• Bake 10 minutes. Brush with egg white.
• Continue baking till brown, about 15 minutes.
• Transfer to rack.
• Reduce oven temp to 350.
• Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
• For Filling:.
• Thinly slice apples.
• Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
• Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
• Sprinkle half the raisins or currants over.
• Repeat procedure with remaining apple slices and raisins.
• Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
• Sprinkle reserved crumb mixture over top.
• Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
• Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).

Steps:

• Melt butter in a skillet over low heat. Add apples, and increase the heat to medium-high. Cook for 5 minutes, stirring occasionally. Stir in the white wine, brown sugar, cinnamon, vanilla, and golden raisins. Cook over medium heat until the liquid has reduced and is thick.