Apple With Pecan Tamale Recipes

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ULTIMATE APPLE PECAN CRISP



Ultimate Apple Pecan Crisp image

Adopted this apple crisp recipe. Source: "Fine Cooking" Thanks and compliments to the one and only Mean Chef.

Provided by carolinafan

Categories     Dessert

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 9

2 1/2 lbs apples, peeled, quartered, cored, and sliced to yield about 6 cups (about 6 medium, Granny Smith works well)
2 -3 tablespoons sugar
1/4 teaspoon ground cinnamon
1 tablespoon all-purpose flour
1 cup all-purpose flour
5 tablespoons brown sugar
2 tablespoons sugar
1/2 cup finely chopped nuts (I like pecans)
4 ounces unsalted butter, cut into small pieces and chilled

Steps:

  • Preheat oven to 350.
  • To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
  • To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
  • Sprinkle the entire mixture over the apples.
  • Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
  • for a large crisp and 1 hour for individual crisps.
  • Cool slightly before serving.
  • You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
  • Serve with heavy cream or a scoop of vanilla ice cream.
  • Serves six.

Nutrition Facts : Calories 498.5, Fat 21.9, SaturatedFat 10.6, Cholesterol 40.6, Sodium 84.9, Carbohydrate 76.2, Fiber 8.1, Sugar 47.8, Protein 5.1

SWEET APPLE DESSERT TAMALES



Sweet Apple Dessert Tamales image

Although this has many steps, it's really not that difficult as long as you read it through and are organized.

Provided by Mysterygirl

Categories     Breakfast

Time 1h50m

Yield 9 serving(s)

Number Of Ingredients 18

18 dried corn husks
2 cups sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
9 large cooking apples (such as Granny Smith)
4 tablespoons water
1/2 cup butter
1 cup warm apple juice
1 cup instant masa harina
1/4 cup unsalted butter, slightly softened
1/4 cup cream cheese, slightly softened
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup brown sugar
1/4 cup shelled chopped walnuts
1/4 cup golden raisin (optional)
caramel sauce (optional)
1 quart vanilla ice cream (optional)

Steps:

  • Soak cornhusks in hot water at least 2 hours or over night before preparation.
  • For filling, combine sugar, cinnamon and nutmeg.
  • Pare apples and chop into bite sized pieces.
  • Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
  • When you have 8 cups, put apples, water and butter into a saucepan.
  • Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
  • For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
  • With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
  • Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
  • The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
  • Refrigerate covered 15-20 minutes.
  • Mix together the remaining cinnamon apples, golden raisins and walnuts.
  • To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
  • Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
  • Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
  • Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
  • To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
  • Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.

APPLE PECAN PIE



Apple Pecan Pie image

This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Yield Makes one 9-inch pie

Number Of Ingredients 14

Pate Brisee for Pink-Applesauce Tart
Unbleached all-purpose flour, for dusting
3/4 cup unbleached all-purpose flour
3/4 cup pecans, chopped
1/3 cup packed light-brown sugar
1/2 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into cubes
2 3/4 pounds Granny Smith apples (5 to 6), peeled, cored, and cut into 1/2-inch-thick wedges
3/4 cup pecans, chopped
1/4 cup unbleached all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract

Steps:

  • Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
  • Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
  • Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
  • Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.

APPLE AND PECAN STRUDELS



Apple and Pecan Strudels image

Provided by Aaron McCargo Jr.

Categories     dessert

Time 40m

Yield 12 to 15 strudels

Number Of Ingredients 8

1/2 cup chopped pecans
1/2 cup raisins
1 (14-ounce) can apple pie filling (cut apple slices if large)
1 stick butter
1 sprig sage
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon
1 package thawed phyllo dough sheets

Steps:

  • In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
  • In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
  • Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
  • Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
  • Preheat the oven to 450 degrees F.
  • Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.

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