Wrapples ~ The Fall Season’s Excuse To Bake With Apples

The smell of autumn is in the air…reaching for a sweater as I head out the door… it wraps me in comfort as the chilly breeze surrounds me…

The fall season is the start of leaves changing color and falling from the trees…it reminds me of fall season fruits that will now take center stage…its goodbye to summer fruits, like watermelon, my favorite.

Fall began on Saturday, September 22, 2012. Autumn is a time to embrace the  season’s harvest. Today, I’ll be sharing with you a recipe using apples.

I love the show, The Cooking Channel. As I was perusing their website, I came upon a recipe called, Williamsburg Wrapples. It’s a spin on ‘apple pie’. Strips of dough are wrapped around thin slices of apples. Then a glaze is drizzled over top. It’s easy. It’s good…

By Amy Traverso, The Apple Lover’s Cookbook
Adapted by Carmen Ortiz of Baking is my Zen

Total Time: 1 hour 35 minutes
Prep: 30 minutes
Inactive Prep: 30 minutes
Cook: 35 minutes
Level: Easy
Yield: 8 servings

INGREDIENTS

CRUST:
2 1/2 cups (360 g) all-purpose flour
1 teaspoon kosher salt
3 tablespoons granulated sugar
18 tablespoons (2 1/4 sticks; 10 oz, 255 g) unsalted butter, frozen and cut into small cubes
6 to 8 tablespoons (90 to 120 ml) ice water

FILLING:
3 large firm-tart apples, (about 1 1/2 pounds total), peeled, cored, and cut into very thin (about 1/8-inch-thick) slices
1/2 cup (105 g) granulated sugar
2 tablespoons fresh lemon juice
1/2 teaspoon freshly grated lemon zest
2 teaspoons ground cinnamon

GLAZE:
1 cup (120 g) confectioners’ sugar
2 Tablespoons water

DIRECTIONS

PREPARE CRUST:
1) Wisk flour, salt, and sugar in a medium bowl.
2) Add butter cubes on top of dry mixture.
3) Cut in the butter using a pastry cutter or a fork, until it looks like wet sand with some pea-sized bits of butter remaining (work quickly to prevent butter from melting).
4) Add 1/4 cup ice water. Stir with a fork until the dough begins to come together.
5) If necessary, add more ice water, one tablespoon at a time.
6) Place dough onto a lightly floured surface.
7) Knead just until smooth. (about three times).
8) Form dough into a ball.
9) Divide in half and form into two disks.
10) Cover each separately in plastic wrap.
11) Refrigerate for a minimum of 30 minutes.

APPLE FILLING:
1) In a medium bowl, combine apple slices, sugar, lemon juice, zest, and cinnamon. Set aside, at room temperature.
2) Preheat the oven to 400 degrees Fahrenheit. (NOTE: temperature will be reduced to 350 degrees once packets are placed in the oven)

ROLLING THE WRAPPLES:
1) Remove one disk of dough from refrigerator.
2) Flour a work surface.
3) Roll out dough into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes).
4) Cut dough into four strips, from top to bottom, each about 4 inches wide.
Lay four apple slices on the pastry about 4 inches from the bottom of the first strip.
5) Overlap apples like shingles.
6) Use a bench scraper to fold the bottom 4 inches of dough up over the apples.
7) Layer a few more apple slices just above the seam.
8) Fold the dough over those slices, creating a roll.
9) Repeat again until you reach the top of the strip.
10) Press the seam to seal the packet.
11) Refrigerate Wrapples, uncovered.
12) Continue process with remaining strips.
13) Form packets with second disk of dough.
14) The count should be eight packets in all.

BAKE WRAPPLES:
1) Arrange packets on an ungreased baking sheet.
2) Once placed in the oven, immediately reduce the oven temperature to 350 degrees Fahrenheit.
3) Bake for 30 to 35 minutes, or until golden brown.
4) Cool to room temperature.

GLAZE:
1) Combine and stir the confectioners’ sugar with 2 tablespoons water.
2) Place a wire cooling rack over a baking sheet.
3) Drizzle packets with sugar glaze.

RECIPE PHOTO TUTORIAL
By Carmen Ortiz of Baking is my Zen

WRAPPLES ~ The Fall Season’s Excuse To Bake With Apples

Recipe by Amy Traverso, The Apple Lover’s Cookbook
Adapted by Carmen Ortiz of Baking is my Zen

PREPARE CRUST:

 Wisk flour, salt, and sugar in a medium bowl.

 Add butter cubes on top of dry mixture.

 Cut in the butter using a pastry cutter or a fork, until it looks like wet sand with some pea-sized bits of butter remaining (work quickly to prevent butter from melting).

 Add 1/4 cup ice water. Stir with a fork until the dough begins to come together.
If necessary, add more ice water, one tablespoon at a time.

 

Place dough onto a lightly floured surface.

 Knead just until smooth. (about three times).
Form dough into a ball.
Divide in half and form into two disks.

 

Cover each separately in plastic wrap.
Refrigerate for a minimum of 30 minutes.

 APPLE FILLING:

 In a medium bowl, combine apple slices, sugar, lemon juice, zest, and cinnamon. Set aside, at room temperature.

 Preheat the oven to 400 degrees Fahrenheit. (NOTE: temperature will be reduced to 350 degrees once packets are placed in the oven)

ROLLING THE WRAPPLES:
Remove one disk of dough from refrigerator.
Flour a work surface.

 Roll out dough into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes).

 Cut dough into four strips, from top to bottom, each about 4 inches wide.
Lay four apple slices on the pastry about 4 inches from the bottom of the first strip.

Overlap apples like shingles.

  Use a bench scraper to fold the bottom 4 inches of dough up over the apples.

Layer a few more apple slices just above the seam.

 Fold the dough over those slices, creating a roll.

 Repeat again until you reach the top of the strip.

 Press the seam to seal the packet.

 

Refrigerate Wrapples, uncovered.
Continue process with remaining strips.
Form packets with second disk of dough.
The count should be eight packets in all.

BAKE WRAPPLES:
Arrange packets on an ungreased baking sheet.
Once placed in the oven,
immediately reduce the oven temperature
from 400 to 350 degrees Fahrenheit.
Bake for 30 to 35 minutes, or until golden brown.

 Cool to room temperature.

GLAZE:
Combine and stir the confectioners’ sugar with 2 tablespoons water.
Place a wire cooling rack over a baking sheet.
Drizzle packets with sugar glaze.

 

Peace in Baking,

Carmen

Baking is my Zen…sweet nibbles for the soul

Photography by Carmen Ortiz ~All Rights Reserved.
Not to be used without permission.