The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/26548/apple-pie-pull-apart

LifestyleFOOD.com.au

All the deliciousness of apple pie combined with the fun of a pull-apart!

Ingredients

  • Base dough – (this makes 1 – this recipe will require 3)

  • 7g instant dried yeast

  • 1 cup milk

  • 60g unsalted butter

  • 3 cups plain flour

  • 1 tsp salt

  • 1 tbsp. caster sugar

  • Apple pie filling

  • 3-4 medium granny smith apples

  • 3 tbsp. water

  • 2 tbsp. unsalted butter

  • 1 tsp cinnamon

  • 1/3 cup white sugar

  • 1 tbsp. + 1 tsp corn flour

  • 2 tbsp. water

  • Cinnamon filling

  • 4 tbsp. unsalted butter, melted

  • 1 1/4 cups caster sugar

  • 1 ½ tsp cinnamon

  • Vanilla bean custard

  • 125g white sugar

  • 50g plain flour

  • 3 egg yolks

  • 1 eggs

  • 1 vanilla bean

  • 500ml full cream milk

  • Apple icing

  • 1 cup icing mixture

  • 2 tsp apple pie filling

  • 1-4 tsp milk

  • Cinnamon icing

  • 1 cup icing mixture

  • 1 tsp cinnamon

  • 1-4 tsp milk

  • Custard icing

  • 1 cup icing mixture

  • 1-5 tsp vanilla bean custard

  • Decoration

  • 2 red apples

  • 2 green apples

  • ½ cup brown sugar

  • 100g butter

  • 2 tsp Cinnamon

Method

  • For the base dough:

  • 1.

    Warm milk and butter in saucepan until melted, but do not boil.

  • 2.

    Set aside to cool. Once lukewarm, sprinkle the yeast (without stirring) on top, cover with a tea towel and set aside in a warm place for 10-15 minutes until yeast bubbles.

  • 3.

    Transfer yeast mixture into a mixing bowl, add the sugar and salt, then add the flour about ½ cup at a time and mix using a dough hook.

  • 4.

    Once combined, remove from mixer bowl onto a lightly floured surface and knead until a loose ball is formed.

  • 5.

    Coat a glass bowl with olive oil, place in dough ball, cover with glad wrap and set aside in a warm place for up to 1 hour, until doubled in size.

  • 6.

    Repeat 1-5 for 2 more doughs.

  • For the apple pie filling:

  • 1.

    Peel apples and dice into small cubes (leaving the core).

  • 2.

    Melt the butter and cinnamon in a saucepan over medium heat.

  • 3.

    Once butter is melted, add apples, sugar and 3 tbsp of water.

  • 4.

    Stir occasionally for up to 10 minutes

  • 5.

    Combine cornflour and 2 tbsp water in a small dish and then add to apple mixture.

  • 6.

    Stir until sauce thickens and apples become tender/soft – remove from heat and set aside.

  • 7.

    Set aside 2 tsp for icing mixture.

  • For the vanilla bean custard:

  • 1.

    Combine all the ingredients in a saucepan and whisk over heat until thickened to desired consistency.

  • 2.

    Put custard into a pan, place cling wrap on top, touching the custard to prevent a skin forming.

  • 3.

    Refrigerate to help set the custard for easier spreading.

  • To make cinnamon scrolls:

  • 1.

    Take one of the risen dough onto a floured surface.

  • 2.

    Using a rolling pin, roll out into a rectangle.

  • 3.

    Brush the melted butter over the dough, then sprinkle the sugar and cinnamon over the top of the butter, rubbing it in with your hands.

  • 4.

    Starting from a long side, roll the dough up to create a scroll.

  • 5.

    Using a serrated knife, cut 1 ½ - 2 inch portions.

  • 6.

    Grease an 8” round cake tin with butter, and place the cut portions into the tin, covering the base of the tin.

  • 7.

    Cover with cling wrap and leave in a warm place to again rise (double in size)

  • To make apple pie scrolls:

  • 1.

    Take 1/3 of the risen dough onto a floured surface.

  • 2.

    Using a rolling pin, roll out into a rectangle.

  • 3.

    Spread the apple pie filling over the whole of the dough.

  • 4.

    Starting from a long side, roll the dough up to create a scroll.

  • 5.

    Using a serrated knife, cut 1 ½ - 2-inch portions.

  • 6.

    Grease a 10” round cake tin with butter, and place the cut portions into the tin, covering the base of the tin.

  • 7.

    Cover with cling wrap and leave in a warm place to again rise (double in size)

  • To make custard scrolls :

  • 1.

    Take the remaining 2/3 portion of the risen dough onto a floured surface.

  • 2.

    Spread the vanilla bean custard filling over the whole of the dough.

  • 3.

    Starting from a long side, roll the dough up to create a scroll.

  • 4.

    Using a serrated knife, cut 1 ½ - 2-inch portions.

  • 5.

    Grease a 6” round cake tin with butter, and place the cut portions into the tin, covering the base of the tin.

  • 6.

    Cover with cling wrap and leave in a warm place to again rise (double in size),

  • Cooking the scrolls:

  • 1.

    Brush all 3 scrolls with butter and place them into a pre-heated oven (at 180°C) and cook for 25-30 minutes, until golden brown.

  • 2.

    Remove from oven and allow to cool in tin before transferring to a wire rack.

  • For the cinnamon icing:

  • 1.

    Combine the icing mixture, cinnamon and 2 tsp of milk in a bowl. Continue to add a tsp milk at a time until icing is runny but not thin.

  • For the apple icing:

  • 1.

    Combine the icing mixture, apple and 2 tsp of milk in a bowl. Continue to add a tsp milk at a time until icing is runny but not thin.

  • For the custard icing:

  • 1.

    Combine the icing mixture, 2 tsp of custard in a bowl. Continue to add a tsp custard at a time until icing is runny but not thin.

  • 2.

    For the decoration, cut the apples into quarters, seed, and slice thinly.

  • 3.

    Add to a saucepan with the brown sugar, butter, and 1 tsp cinnamon and cook until caramelised.

  • 4.

    Remove from saucepan and drain on paper towel.

  • To construct and decorate:

  • 1.

    Place the apple scrolls on a cake board and coat with apple icing.

  • 2.

    Place the cinnamon scrolls on top of the apple scrolls and coat in cinnamon icing.

  • 3.

    Finally, place the custard scrolls on top and coat with custard icing.

  • 4.

    Decorate the tops of the scrolls with the caramelised apple, alternating in between red and green slices. Dust with cinnamon.

Nutritional information

Nutritional analysis per serving (28 servings)

  • Energy 355kj
  • Fat Total 12g
  • Saturated Fat 5g
  • Protein 3g
  • Carbohydrate 57g
  • Sugar 42g
  • Sodium 146mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

This recipe has not been edited or tested by the Bake Off Food Department.

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