Saturday, August 26, 2017

Rosie Makes Apple Pastries.


It was a lazy Sunday morning.
And I decided to get lazy with some pastry.

I love a whole morning laid out with laziness.

I was wondering whether I wanted to make a copy cat recipe for Crispy Cream Doughnuts (I refuse to spell that with Ks.) or just wing it.  I decided to wing it.

So... I'm sorta making doughnuts, but without the holes.
And I'm slathering on some homemade applesauce and gathering the dough up in balls, letting them rise, then frying in Crisco.

Isn't that a pretty dough?

Apple-Filled Fried Pastries
1 package yeast
1/2 cup warm water
1 can evaporated milk (5 oz.)
6 TB sugar
1/4 cup Crisco
1 egg
1 tsp vanilla
3 1/2 cup flour
1 tsp kosher salt
1/4 tsp freshly grated nutmeg
1 cup homemade applesauce

3 apples, cored, peeled, and sliced
juice of 1 lemon
1/4 cup water
pinch kosher salt
1 TB sugar
1 tsp cinnamon
Prepare the apples and place slices in lemon juice in a small saucepan.  Toss slices in the juice to keep from browning.
Add the water, salt, sugar, and cinnamon and cook over low heat until water evaporates and apples get saucy.  I like a few chunks in there too.  Stir occasionally.

Fried Apple Pastries
Pour yeast into water and sprinkle a little sugar over top to give the yeast something to snack on.  Yeast is hungry!

In a mixer, cream the Crisco, adding the sugar gradually.  Add in the egg, vanilla, evaporated milk, and yeast mixture.  Switch to a dough hook attachment and add in flour, salt, and nutmeg, beating for about 6 minutes.  Turn dough out onto lightly floured surface and finish kneading by hand, sprinkling more flour if needed.  Place dough in a lightly oiled bowl, cover, and let rise until double.

Place dough on a lightly floured surface and roll out about 1/2 inch thick.  Chop dough into small  squares or rectangles.  Spread applesauce on top of each piece.  Fold pieces and seal edges.  Place filled pastries on a large baking sheet, cover, and let rise until doubled in size.

In a deep frying pan, heat Crisco to 350°.  Carefully slide risen dough pieces into hot oil and cook about 1 1/2 minutes on each side, or until golden brown.   Drain on rack.

  Mix 2 cups powdered sugar with 3 TB milk and whisk until smooth. Add a little vanilla, to taste. Drizzle over pastries.

Yes.  I like to poke my dough.

Roll out to 1/2 inch thick.

I like a chunky applesauce.

Moisten edges with a little water and crimp to seal.

I made all different shapes.
Squares, rectangles, and ...
I squished some into little balls.

Let rise.

Whenever you fry, never crowd the pan.  It lowers the temperature of the oil, giving you soggy and greasy, not light and crisp.

And I always pour hot oil over the pastries while frying.

Drain on wire racks.

Then drizzle with icing.

My home smells like a bakery.


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