Wednesday, October 13, 2010
They look somewhat like turnovers, don't they? But they're not. I'm still pie crust phobic, after all, and wanted something I could make quickly and easily on Monday night.
Dessert around here is a little bit of a challenge now. I need to make something that Ryan can take to school in a paper bag for dessert after his sandwich. He's always happy to make a nice, fat sandwich out of any bread I've made, and take a fistful of raisins, craisins, apricots, or even carrot sticks. But a guy still needs dessert, and one day with the frosting from his cake getting stuck to the inside of his baggie was enough to convince my boy and me that there had to be a better way.
Now, the problem is multiplied, because Jeffrey started his first "real" job on Monday! I'm so proud of his lunch skills. On Sunday, he wandered off to the store to spend $20 for his week's worth of lunch; he hauled 3 plastic containers out of my cupboard, located some ice packs and a soft sided cooler, and he's been filling 3 containers a day with sustenance for his 9 to 10 hours away from his friend the refrigerator. That's my boy!
So, back to Monday night, when I decided that the small can of apple pie filling in my cupboard had the rare and valuable opportunity to be something really useful in life, and set off to create a yeast dough to wrap around it. Here it is:
2/3 cup very warm milk
3 tsp yeast
2 cups flour
2 tsp gluten powder
1/4 cup sugar
1/2 tsp salt
2 tsp cinnamon (feel free to use more)
1 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp vanilla extract.
Put the ingredients in the bread machine container or your mixing bowl in the order given, and mix according to the directions in my bread tutorial. (Or, maybe you've been reading long enough that you know all of that already.) At the end of the kneading cycle, remove the dough from the mixing container, split and roll out to about 1/4" thickness. Divide into 6 triangular pieces, place a good serving spoonful of apple pie filling on one side of each piece, fold over, crimp the edges, and place on a piece of greased waxed paper on a baking tray. Let them rise about 30 minutes, then bake at 400F for about 15 to 18 minutes. Cool somewhat, then drizzle with a glaze made from 1 cup confectioners sugar, 1/2 tsp vanilla extract, and 1 to 2 tbsp heavy cream.
Perfect for dessert, perfect for lunch boxes, and a big boo-hoo because they were all gone immediately. I'm going to double the recipe the next time I make them (possibly tonight or tomorrow), so I can have more than one bite!