Apple Swirls Recipes

APPLE SWIRL CAKE

Steps:

• Peel, core, and chop apples into small pieces.
• Mix together with 3 tablespoons sugar and cinnamon.
• Set aside.
• In large bowl, combine sugar and cooking oil; beat.
• Add eggs, orange juice, and vanilla.
• Sift together flour, baking powder, and salt; add to creamed mixture.
• Beat until smooth.
• Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.
• Repeat.
• End with layer of batter on top.
• Bake at 325 degrees F for 60 minutes or until cake tests done.
• Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
• Sprinkle with confectioners sugar.

CINNAMON SWIRL APPLE PIE

Steps:

• Preheat oven to 400°. Refrigerate icing from cinnamon rolls. Separate cinnamon rolls; press onto bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake 7-9 minutes or until set. Cool on a wire rack. Reduce oven setting to 350°., For filling, in a large bowl, toss apples with lemon juice. In a small bowl, mix sugar, flour, cinnamon and nutmeg. Add to apple mixture; toss to coat. Pour filling into prepared crust., For topping, in a small bowl, mix cracker crumbs, brown sugar and flour; cut in butter until crumbly. Sprinkle over filling. Bake 40-45 minutes or until filling is bubbly and topping is golden brown. Cover top loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack., Just before serving, place reserved icing in a microwave-safe bowl; microwave, uncovered, 10 seconds or until softened. Drizzle over pie.

MAPLE APPLE SWIRL BREAD

Steps:

• Combine 2 cups flour and yeast in a large mixing bowl.
• Combine milk, maple syrup, butter, and salt in a saucepan. Heat until mixture reaches 120 to 130 degrees F (48 to 54 degrees C) and butter almost melts.
• Pour milk mixture over flour mixture. Add shredded apple, eggs, and maple flavoring. Beat with an electric mixer on medium-low speed for 30 seconds, scraping the sides of the bowl constantly. Increase speed to high and beat for 3 minutes. Stir in as much of the remaining flour with a wooden spoon as you can.
• Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes. Shape into a ball.
• Place dough in a lightly greased bowl. Turn once to grease the surface. Cover; let rise in a warm place until doubled in size, about 45 minutes.
• Turn dough out on a lightly floured surface. Divide in half; cover and let rest for 10 minutes.
• Meanwhile, combine chopped apple, walnuts, brown sugar, and cinnamon for the filling.
• Lightly grease two 9x5-inch loaf pans. Roll 1 dough half into a 9x14-inch rectangle. Spread 1/2 of the softened butter on top; sprinkle with 1/2 of the filling. Roll each short end up towards the center. Place loaf, rolled side-up in 1 loaf pan. Repeat with remaining dough, butter, and filling.
• Cover loaves and let rise until almost doubled in size, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown and bottoms sound hollow when tapped, about 30 minutes. Cover loaves loosely with foil during the last 15 minutes to prevent overbrowning, if necessary. Remove from the pans and cool on wire racks.
• Combine powdered sugar, maple syrup, milk, and maple flavoring to make glaze. Drizzle over cooled loaves.

APPLE SWIRLS

Steps:

• For the yeast dough heat the milk in a small saucepan at low heat. Add 70 g of butter.
• Combine flour, dry active yeast and 30 g sugar in a bowl and mix using a whisk. Add the lukewarm butter-milk-mixture. Using the dough hooks knead into a smooth dough (first on low power than on highest power). Takes approximately 5 minutes.
• Cover and set aside for 40 mins to allow the dough to rise.
• For the filling peel the apples and cut into pieces of 1/2 cm.
• Melt 30 g butter in a saucepan. Add apples, 50 g sugar and cinnamon. Bring to a boil, cover and simmer for approximately 5 mins on low heat. Allow to cool.
• Sprinkle the dough and your working surface with flour. Knead dough again and roll out into a rectangel of approximately 32 by 40 cm. Spread with the apple-mixture (if your apples are very moist, hold back any excess liquid). Be careful to leave a rim of 2 cm on the shorter sides.
• Roll up the dough starting at the shorter side.
• Slice the roll into 8 slices. Place them onto a lined baking sheet. Cover, place in warm surroundings and allow to rise for 15 minutes.
• Spread the swirls with milk, sprinkle with sugar and bake in the preheated oven at 200 °C for 25 minutes.