Cinnamon Roulade With Apple Raisin Filling Recipes

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TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING



Turkey Breast Roulade with Apple and Raisin Stuffing image

A boneless turkey breast is rolled around stuffing with apple and raisins.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h25m

Yield 8

Number Of Ingredients 9

1 ½ cups water
¼ cup butter
⅓ cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top® Lower Sodium Chicken Flavor)
1 tablespoon poultry seasoning
1 apple - peeled, cored, and chopped
1 (6 pound) whole bone-in turkey breast with skin
salt and pepper to taste
1 tablespoon poultry seasoning

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.

Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g

APPLE CRANBERRY PHYLLO TURNOVERS



Apple Cranberry Phyllo Turnovers image

Provided by Ellie Krieger

Categories     dessert

Time 55m

Yield 8 servings (serving size 1 turnover)

Number Of Ingredients 10

4 Granny Smith apples, peeled, cored and cut into 1/4-inch slices (about 1 1/2 pounds)
1/3 cup dried cranberries
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 pinch ground nutmeg
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
6 sheets phyllo dough, thawed
3 tablespoons canola oil
4 ladyfinger cookies, crushed, divided
Cooking spray

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large nonstick pan cook the apples, cranberries, sugar, cinnamon and nutmeg over medium heat stirring occasionally until the fruit is tender, about 10 minutes. Stir in the cornstarch mixture and cook for another 2 to 3 minutes, until the juices in the pan thicken. Set aside to cool.
  • Lay a sheet of phyllo onto a large cutting board and brush the dough with oil. Top with a second sheet and brush with oil. Sprinkle half the crushed cookies on top. Add another sheet of phyllo and brush with oil. Cut the phyllo into 4 long pieces. Put a small mound of the apple mixture about 1-inch from the bottom of 1 section and fold the phyllo over the mixture into a triangle-shaped pocket. Continue to fold to maintain the triangle shape so a turnover is formed. Repeat with the other 3 sections. Repeat the whole process again with 3 more sheets of phyllo so that you wind up with 8 turnovers. Be sure to reserve a little oil to brush the top of each turnover.
  • Spray a baking sheet with cooking spray, place the turnovers on the sheet, brush the tops with the remaining oil and bake for 20 to 25 minutes or until nicely browned. Serve warm.

Nutrition Facts : Calories 200 calorie, Fat 6.5 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 82 milligrams, Carbohydrate 35 grams, Protein 2 grams

CINNAMON ROULADE WITH APPLE RAISIN FILLING



Cinnamon Roulade with Apple Raisin Filling image

Categories     Cake     Mixer     Egg     Breakfast     Brunch     Dessert     Bake     Kid-Friendly     Raisin     Apple     Chill     Cinnamon     Gourmet     Small Plates

Number Of Ingredients 19

For the filling
1 Granny Smith apple
1 McIntosh apple
1/4 cup firmly packed brown sugar
2 tablespoons unsalted butter
1/2 cup raisins
1 teaspoon cornstarch
2 tablespoons dark rum
1 cup well-chilled heavy cream
1 teaspoon cinnamon
For the cake
5 large eggs, separated, the whites at room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup cornstarch
1/3 cup all-purpose flour
2 teaspoons cinnamon
confectioners' sugar for dusting the towel

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_.

APPLE BUTTER CAKE ROLL



Apple Butter Cake Roll image

This is a new take on a pumpkin roll. Her spicy gingerbread cake might make you think back fondly to Christmas at Grandma's! -Debbie White, Williamson, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 13

3 large eggs
1 cup all-purpose flour, divided
2 tablespoons plus 1/2 cup sugar, divided
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1/4 teaspoon baking soda
1/4 cup butter, melted
1/4 cup molasses
2 tablespoons water
1 tablespoon confectioners' sugar
2 cups apple butter

Steps:

  • Preheat oven to 375°. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Sprinkle with 1 tablespoon flour and 2 tablespoons sugar; set aside., In a large bowl, combine remaining flour and sugar; add the cinnamon, baking powder, ginger, cloves and baking soda. In another bowl, whisk the egg yolks, butter, molasses and water. Add to dry ingredients and beat until blended. Beat egg whites on medium speed until soft peaks form; fold into batter. Pour into prepared pan. , Bake for 12-14 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake; spread apple butter to within 1/2 in. of edges. Roll up again. Cover and chill for 1 hour before serving. Refrigerate leftovers.

Nutrition Facts : Calories 186 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 100mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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