Let’s Eat: It’s never too early to savor the flavors of fall

Let’s Eat: It’s never too early to savor the flavors of fall

Apple Shortcake Squares

By Heidi Sutton

Apple picking season begins as early as the end of August at orchards on Long Island and continues through the end of October. Pie may be the first thing that comes to mind for an apple-infused dessert, but the versatility of this fleshy fruit means a world of sweets is at your fingertips. 

These Apple Shortcake Squares offer a tasty twist on traditional treats, whether you’re sharing with neighbors after a backyard barbecue or savoring an evening at home with your nearest and dearest while Baklava Bliss, a classic Greek dessert with an apple twist, will have you going back for seconds!

Apple Shortcake Squares

Recipe courtesy of Envy Apples

Apple Shortcake Squares

YIELD: Makes 12 squares

INGREDIENTS: 

5 large apples

1/4 cup sugar

1/2 teaspoon vanilla extract

2 teaspoons finely grated lemon zest

1 tablespoon cornstarch + 2 tablespoons water

1/2 cup softened butter

1/2 cup sugar

1 egg

1/2 teaspoon cinnamon

1 1/2cups self rising flour

1/4 cup cornstarch

DIRECTIONS:

Pre-heat the oven to 365 degrees F. Lightly grease the bottom of a 10 inch baking pan and also grease up the sides. Then line the pan with parchment paper both bottom and sides. Peel, core and dice apples into even pieces. Combine apple pieces in a saucepan with the ¼ cup sugar, vanilla and lemon zest and simmer for 4-5 minutes or until just tender.

Combine the first measure of cornstarch and water and stir in the apples, continue stirring until thickened and syrupy, set aside to cool. Using an electric beater, cream the butter and sugar for 3-4 minutes until creamy and pale. Add the egg and beat well. 

Sift over the flour and cinnamon and fold all together to create a soft dough. Divide the mixture in half and wrap in plastic wrap then chill in fridge for 30 minutes.

Press one half of the shortcake dough into the base of the greased pan, using the back of a spoon or damp finger tips to spread out evenly. Spoon over the cooled apple mixture. Using the remaining dough, break into small bite sized pieces and place the pieces over the top of the apples.

Bake for 30-40 minutes or until golden brown, allow to cool before lifting out of pan using the parchment paper sides and cut into portions, dust with powdered sugar.

Baklava Bliss

Recipe courtesy of Envy Apples

Baklava Bliss

YIELD: Makes 8 servings

INGREDIENTS: 

2 large apples

1 package of phyllo dough

1/2 cup butter, melted

1 cup chopped walnuts

1/2 cup sugar

1 tsp cinnamon, plus extra for garnish

1/2 cup honey

1/4 cup hot water

DIRECTIONS:

Preheat oven to 350 degrees. 

Cut apples into thin slices. Cut the phyllo dough into circles twice as large as muffin tin rounds, press dough into cups, and brush with butter. 

Mix walnuts, sugar, and cinnamon in a bowl and then spoon into dough cups until 1/3 full. Layer apple slices in an overlapping pattern like petals within each cup and press into nut mixture so slices remain stable. Bake 20-25 minutes until golden brown. 

Combine honey and hot water until smooth, then immediately drizzle over baklava roses after removing them from the oven. Sprinkle with cinnamon and enjoy!

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