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Apple Pie Egg Rolls with Cardamom Whipped Cream

In this recipe, the humble apple pie gets a make over…finger-food style!  These were so easy to whip up and I absolutely love the warm, lemony flavor of cardamom.  It can be the predominant spice or as a background note.  Cardamom goes well with cinnamon, ginger, clove combinations and is the third-most expensive spice in the world after saffron and vanilla.  It is known as The Queen of Spices (The King of Spices is black pepper) and belongs to the ginger family.  Click here for health benefits of cardamom.

Makes 16 
adapted from Spoon Fork Bacon 

Apple Pie Filling: 
2 green apples (abut 2 heaping cups), peeled and diced
1/2 lemon, juiced
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground all-spice
1/8 teaspoon salt
1 egg, lightly beaten
16 egg roll wrappers

Cardamom Whipped Cream: 
3/4 cup heavy cream
1/4 cup superfine sugar (granulated is fine)
2 teaspoons vanilla extract
½ teaspoon ground cardamom

Preheat oven to 190c ( 375f). Place filling ingredients into a mixing bowl and stir together until well combined.  Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.

Divide the filling equally and spread across one side of the prepared egg roll wrapper. Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.

Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used. Bake 20 to 25 minutes or until golden brown and crisp. Serve immediately with the cardamom whipped cream.

Cardamom Whipped Cream: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla and cardamom and continue to whip until medium to stiff peaks form. Serve with baked apple pie egg rolls.

The Culinary Chase’s Note:  These were scrumptious especially with the cardamom added to the whipped cream.  As you can see, the apples weren’t peeled and I cut them into big chunks but next time I’ll reduce the size as the apples were a bit al dente.  Use your favorite apple pie recipe and enjoy!

Rugalach

Rugalach (other spellings: rugulach, ruggalach, rogelach, rugalah, rugala) is a Jewish pastry and the name is a Yiddish diminutive form of the Hebrew meaning “creeping vine” perhaps because of the rolled-up shape of the cookie.  It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so that it can be eaten with or after a meat meal and still be kosher. The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed or apricot preserves which are rolled up inside. Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. It is not traditional on Hanukkah because it is not fried in oil.  Serve these warm for maximum enjoyment.

Makes 48
recipe from Canadian Living
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2 cups flour
1/2 cup icing sugar
1/2 teaspoon salt
1 cup cold butter
250g cream cheese, chilled
3/4 cup apricot jam
1 egg
1/3 cup chopped almonds (optional)

Place flour, salt and icing sugar in a food processor and whirl until mixed.  Cut butter and cream cheese into small cubes.  Add to flour and pulse just until dough starts to come together.  Form dough into 3 balls then flatten into discs.  Wrap separately with cling film and refrigerate 30 minutes or up to 5 days (freeze up to 1 month).  Remove dough from fridge and let stand until soft enough to roll.  Preheat oven to 180c (350f).  Line a baking sheet with parchment paper.  Place apricot jam in a bowl and microwave until its easy to spread (30 seconds or less).

On a lightly floured surface, using a rolling pin, roll 1 disc into 30cm (12 inch) circle.  Spread 1/4 cup of jam evenly over the rolled out dough.  Cut into 16 wedges.  Beginning at wide end, tightly roll dough wedge up toward the point.  Places crescents on baking sheet 2 inches apart.  In a small bowl whisk egg and lightly brush over cookie.  Then sprinkle with almonds (optional).  Bake until golden 15 to 20 minutes.  Cool and store in an airtight container in a cool place for up to 1 week or freeze up to 1 month.

The Culinary Chase’s Note:  This was my first time making these and I have to say these little beauties are a definite repeater!  Experiment with different flavorings and enjoy the outcome.  Instead of using almonds, I sprinkled sugar on top of the egg wash before baking. I had some jam left over so I lightly brushed some the tops of the cookies with the jam followed by a sprinkling of sugar before baking.  Use a pizza cutter to cut the wedges (it’s much easier than a knife).  I used the cling film the pastry was wrapped in to help roll it out and I found that if the pastry got too warm it was more difficult to roll so leave the other discs in the fridge until ready to use.  Happy Hanukkah!   

By The Glass Note: These delicious pastries can be enjoyed from morning to night, so the best wine to have with them is of course a sparkling wine; a genre that is as familiar to early mornings topped with orange juice as it is with midnight toasts. Kosher wine has come a long way, and with some research you can know find sophisticated Kosher sparkling wines include Arbanel Cremant D’Alsace from France and of course there are selections from Israel. The Golan Heights is an emerging viticultural region and producers such as Yarden make very credible sparkling wines utilizing traditional methods. If a Kosher wine isn’t available or necessary, keep the sparkling wine choice on the fresher side to match these little pastries. Avoid the heaviest of Champagnes and opt instead for the balanced attack of Spanish Cava or Northern Italian Prosecco.