Here’s a recipe that will make enough filling for a batch of danish or tarts. If you want to make a two crust 8 or 9 inch pie you’ll want to increase the amount of apples to 6 cups and double the amount of sugar. Adjust the other spices as you see fit.
This filling is perfect if you only have a few apples. It’s also delicious as a side dish or as a topping for oatmeal. On this particular day I wanted to make some danish. I also wanted to try my hand at making a danish pastry dough. It was no more difficult than making rough puff pastry and less time consuming than making croissants from scratch.
As with the Banana Campfire recipe, I was drawn to the Indian flavors of cardamom, cinnamon and coarse black pepper in the filling. I cooked the apples since the pastry dough only takes 25 minutes to cook. I took inspiration from this recipe for cheese danish, although I didn’t use the food processor. She gives really great advice on how to speed the process up for those who don’t want to wait overnight for their dough to rise.
- 4 cups apples, peeled, cored and diced
- 1/2 cup loosely packed dried fruit (I used golden raisins)
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tbls sugar
- 1 teaspoon vanilla
- 1/8 t cardamom
- 1/8 t cinnamon
- pinch salt
- pinch coarse black pepper (a couple grinds on the grinder)
- Toss the apples and raisins with the lemon juice.
- Stir in the sugar, vanilla and the spices.
- Melt the butter in a large skillet.
- Add the filling to the skillet and cook until the apples are very tender.
You’ll end up with about 2 cups of filling when it’s all said and done.
This post was entered into the Play with Your Food Challenge