Tuesday, January 6, 2015

APPLE FRITTER PULL-APART BREAD

• 1 can Low-Fat Grands refrigerated biscuits (buttermilk, original, or honey butter all work well)
• Filling:
• 2 granny smith apples, very finely diced
• 1 teaspoon lemon juice
• ⅓ cup brown sugar
• 2 tablespoons granulated sugar (Splenda for Baking equivalent)
• ½ teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• Glaze:
• 1 ½ cups powdered sugar (Splenda Granules whirled in blender)
• ¼ cup half and half (maybe more?) (Greek Yogurt, drained)
• 1 teaspoon vanilla


DIRECTIONS
1. Add all filling ingredients to a large saucepan over medium heat. Cook, stirring occasionally, until apples have browned and softened and sauce has thickened. Set aside to cool.
2. Heat oven to 350 degrees F. Spray a 9 x 5 inch loaf pan with cooking spray.
3. Using a paring knife, cut each biscuit in half horizontally to make 16 biscuit halves (you should be able to cut them slightly and then pull them apart the rest of the way). Flatten each biscuit half with your hand to thin them out.
4. Spoon about a tablespoon of the apple filling onto each biscuit half.
5. Stack the biscuit halves on top of one another to form four stacks with four biscuit halves each.
6. Place the stacks in the loaf pan, arranging so the ends of both sides have biscuit without filling touching the pan. (You'll have to sandwich two filling-sides together in order to do so, and that's completely fine.)
7. Cover with aluminum foil and bake for 30 minutes. Then, remove the aluminum foil and bake until golden brown and cooked through, checking every 5 or so minutes. Let the loaf cool for 5 minutes in the pan and then remove from the pan.
8. Whisk together the powdered sugar and half and half, adding more if necessary to reach the desired consistency. Add the vanilla and whisk again. Drizzle liberally over fritter.


Note: Recipe and picture from Cooking When the Dinner Bell Rings

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