Transfer to a warmed platter and serve immediately. Bake until the cheese is melted and the pastry is puffed and golden brown, 30 to 35 minutes. Top the center of each piece with an apple slice (trim to fit), a small pile of onions, and a sprinkling of cheese. Using a sharp knife or pizza cutter, cut the pastry in crisscrossing diagonal lines to form diamond-shaped pieces, each about 3 inches wide at the widest point. This hybrid recipe combines two cult-favorite treats, cinnamon sugar muffins from San Francisco and cider donuts from the Northeast. If the pastry becomes soft or sticky during the process, put it in the freezer for 4 minutes to chill. It’s a celebration of apples in all their incredible diversity, as. Put the chilled pastry on the ungreased baking sheet and roll out to a rectangle about 12 by 15 inches. First published a decade ago, now newly revised and updated, The Apple Lover’s Cookbook is your lifetime go-to book for apples. Preheat the oven to 375° and set the rack in the second-to-lowest position. Cook the liquid down until reduced to a tablespoon or so, about 8 minutes, then add the remaining 2 tablespoons of cider, scraping the bottom once more, and cook until the onions are golden brown, about 10 minutes. Remove the cover, raise the heat to medium, and pour in 4 tablespoons of the cider, scraping the pan with wooden spoon to pick up any browned bits. Cover and cook, stirring occasionally, until the onions are translucent but do not change color, 8 to 10 minutes. In a skillet or sauté pan over medium-low heat, melt the butter, then add the onions, thyme, and salt.
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