caramelized apples

Puff pastry in a waffle iron, and then topped with caramelized apples!

Caramelized Apple Waffle Pastries

unsalted butter

(peeled

white sugar

cornstarch

cinnamon

nutmeg

salt

vanilla extract

frozen Puff Pastry, (thawed)

heavy whipping cream

In a large skillet over medium-heat, melt the butter. Add the apples, sugar, cornstarch, cinnamon, nutmeg and salt. Stir the apples into the sugary, buttery mixture until coated. Let the apples cook and caramelize, about 15 minutes, stirring every so often (reduce heat as needed). Remove skillet from heat and stir in the vanilla. Set the apples aside to cool.

PREPARE THE CARAMELIZED APPLES:

Preheat your waffle iron. Unfold the thawed puff pastry. Use a sharp knife and cut along the seams to create three rectangles. Cut each rectangle into thirds. You should have nine square pieces of Puff Pastry (about 2½x3-inch). Combine the sugar and cinnamon: Sprinkle the tops of the Puff Pastry squares with the cinnamon-sugar mixture.

Spray a waffle iron with nonstick spray. Place the Puff Pastry onto the waffle iron (two at a time) and close the waffle iron. It should only take 2 or 3 minutes for the pastry to puff up and turn golden brown. Gently lift the waffle iron to watch progress and remove the waffles when done. Repeat with the remaining pastry dough. Set the pastry waffles aside to cool.

PREPARE THE WAFFLE PASTRIES:

In a medium bowl, use an electric mixer to beat the whipping cream until stiff peaks form. Add the cinnamon and vanilla.

PREPARE THE WHIPPED CREAM:

Place the waffle pastries on a serving platter and top with the caramelized apples, drizzling pan juices on top too. Pipe the whipped cream on top of the apples. Serve immediately.

ASSEMBLE THE WAFFLE PASTRIES:

Homemade caramelized apples make a great topping for breakfast pancakes and French toasts, desserts (such as crepes), and ice cream. They are also a great addition to brie cheese, goat cheese, and even meats, such as pork chops and chicken. The apples are sauteed in butter, lemon juice, cinnamon, brown sugar and finished with just a touch of honey! This recipe provides detailed tips and step-by-step instructions for sauteed apples. They are delicious, easy-to-make, vegetarian, and gluten-free!

Caramelized Apples

apples (2 green (Granny Smith), 2 red (Gala

brown sugar

lemon juice

butter

honey

thyme

Prepare the apples.  I used 4 apples (2 red and 2 green for presentation purposes).  Core the apples and slice each one length-wise.

Place sliced apples into a large bowl, add brown sugar, cinnamon, lemon juice, and mix. Let apples sit for about 15 minutes to release juices.

In a large pan, heat 2 tablespoons of butter on high heat. Add sliced apples (without juice at the bottom of the pan) cook on high heat for about 3 or 5 minutes, checking periodically. After 3 or 5 minutes, flip sliced apples to the other side and let them cook on medium-high heat for another 3 or 5 minutes. Remove from heat.

Depending on how hot your stove gets, it might take you less or more time to cook apples, the key is to brown them or even get a slightly “burned” effect. But don’t overdo it, once the apples have this “roasted” appearance.

Right after you remove the pan with roasted sliced apples from the heat, immediately add honey – it will make apples sizzle and will caramelize them beautifully, off the heat.

Sprinkle with the fresh thyme, if desired.  You can also, optionally, pour the delicious juices from the bowl that you used for apples over the cooked apples.

Caramelized Apples are an easy recipe to make at home! All you need are 5 ingredients and about 15 minutes to make this decadent topping, which is perfect for pancakes, waffles, ice cream, cakes and more!

apples, peeled, cored and finely diced (200 grams)

unsalted butter (13 grams)

brown sugar, packed (54 grams)

vanilla extract (6 grams)

cinnamon (3 grams)

Melt the butter in a nonstick skillet over...

Melt the butter in a nonstick skillet over medium-high heat.

Add the apples and cook until softened, about...

Add the apples and cook until softened, about 5-6 minutes.

Add the sugar and spices. Cook for a...

Add the sugar and spices. Cook for a few minutes until thick and bubbly. The longer you cook it, the thicker the syrup will become.

Add the vanilla. The sauce will bubble up...

Add the vanilla. The sauce will bubble up and begin to thicken after a few minutes.

Serve and enjoy!

Upside Down Caramelized Apple Bread

lemon

(100 g) granulated sugar

apples

eggs, room temperature

+ 1 tbsp (100 ml) buttermilk, room temperature

(60 g) sour cream, room temperature

tsp (6 ml) vanilla extract

(220 g) all-purpose flour,

tsp baking soda

tsp baking powder

tsp salt

(60 g) pecans, chopped

tbsp (99 g) unsalted butter

(100 g) packed dark brown sugar

tbsp (45 mL) heavy whipping cream, room temperature

maple syrup

flaky salt

vanilla bean paste

To begin, we first want to press our lemon zest into our sugars. In a small bowl, simply add both sugars and zest- press the zest into the sugars. This releases all of the oils from the zest into the sugars- this step will ultimately improve and maximize our apple flavor.

Preheat oven to 325°F (163°C). Grease and line the bottom of a 9 x 5 loaf pan with parchment paper. Set to the side.

To brown the stick of butter, start by melting it in a saucepan over medium heat (reserve the additional tbsp for after browning). Using a wooden spoon, stir constantly as it foams, then watch for golden brown bits to form at the bottom and a nutty aroma to develop. Remove from heat immediately and pour the butter (and all the brown bits!) into a large heatproof bowl. Add the additional tbsp of butter while the butter is still warm- stir and let it cool completely.

In a separate medium bowl, mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg if using. Mix well and then set to the side.

Add the lemon zest sugars and avocado oil to the bowl with the cooled brown butter. Whisk everything well. Add the eggs and vanilla. Mix again until everything is combined. Lastly, add the sour cream and mix until everything is homogenous.

Alternate adding the buttermilk and the dry ingredients to the wet mixture, starting and ending with the dry ingredients. Using a rubber spatula gently fold until everything is just combined (there should be no dry ingredient streaks). Gently fold in the apples and pecans. Try not to overmix! Set the bowl to the side while we work on our sliced apples and maple caramel sauce.

In the prepared 9x5-inch pan, arrange the sliced apples evenly until the bottom is completely covered.. Set the pan to the side

For the maple caramel sauce, add the butter, brown sugar, heavy cream, maple syrup, and salt to a small saucepan (wait to add the vanilla later). Place over medium-low heat. Stir continuously until the butter melts and the brown sugar dissolves.

Once the mixture is smooth, bring it just to a gentle simmer (small bubbles around the edges and just a few in the center). Let it simmer for 30–60 seconds- please do not boil vigorously as that will thicken the caramel too much.

Remove the saucepan from the heat. Stir in the vanilla bean paste or vanilla extract. Then, while the mixture is still hot, pour about three quarters of the mixture over the apples (we will reserve the last quarter of the sauce for after the bake). Add the apple bread mixture immediately and smooth out the top of the loaf. Place the loaf pan onto a large baking/cookie sheet (**Note: the maple caramel sauce may ooze over during the bake- thats okay! This large baking sheet will catch all the drippings so they don&#39;t spill into your oven.)

Bake for 55 - 65 minutes. Note: As the loaf bakes, you will likely see the caramel sauce bubble and overflow onto the baking sheet- this. is completely normal and okay. Please also note, ovens do vary- so best rule of thumb is when an inserted toothpick comes out mostly clean with a few wet crumbs. If you find that your loaf is browning at about the 40 - 45 min mark, loosely cover the loaf with foil for the remainder of the bake.Its also helpful to check the temperature in the middle of the loaf- it should register 205–208°F (96–98°C) - then you know its done!

Place the loaf pan on a cooling rack and let it rest for about 10-15 minutes. Then run a sharp knife along the edge of the pan to help loosen the bread (this will help the bread slip right out once inverted).  Place a large sheet of parchment paper over the top of the loaf, followed by a cutting board or serving platter. Carefully but swiftly invert the pan in one smooth motion. Let it rest upside down for about 1 minute to allow the maple caramel to settle over the apples, then gently lift the pan away. If any apple slices stick to the pan, simply use a spatula to transfer them back onto the loaf—they&#39;ll attach easily thanks to the warm caramel. Top with more caramel sauce if desired. Slice and enjoy with butter (optional) and flaky sea salt!

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Caramelized Apple Waffle Pastries

Caramelized Apples

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Upside Down Caramelized Apple Bread

Top 4 caramelized apples recipes from across the web

The most viewed caramelized apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Caramelized Apple Waffle Pastries

Caramelized Apples

Caramelized Apples

Upside Down Caramelized Apple Bread

The most viewed caramelized apples recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine