Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle

Apple Pecan Pie Cronuts with Apple Cider Caramel Drizzle requires about 1 hour and 30 minutes from start to finish. This recipe serves 6. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 803 calories, 3g of protein, and 47g of fat per serving. For $1.47 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 19441 would say it hit the spot. It is brought to you by Half Baked Harvest. It will be a hit at your Thanksgiving event. This recipe is typical of Southern cuisine. It works well as a side dish. A mixture of apple cider, apple sauce, cream, and a handful of other ingredients are all it takes to make this recipe so yummy. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so great. If you like this recipe, you might also like recipes such as Apple Pecan Bread Pudding with Caramel Drizzle, Roasted Apple Pecan and Brie Buckwheat Waffles with Caramel Drizzle, and Apple Cider Pecan Cookie Cake with Apple Cider Buttercream Frosting.

Servings: 6

Preparation duration: 75 minutes

Cooking duration: 15 minutes

 

Ingredients:

2 cups apple cider

2 tablespoons apple cider caramel sauce

1/3 cup brown sugar

1/4 cup butter

1 stick butter, softened to room temperature

2 tablespoons butter

1/4 teaspoon cinnamon

1 teaspoon cinnamon

3/4 cup cream

2 ounces cream cheese, at room temperature

1 cup dark brown sugar

1 tablespoon milk

1/4 teaspoon nutmeg

1/2 cup chopped pecans

1 1/2 cups honeycrips or pink lady apples, cored and chopped

1 2/3 cups powdered sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

Equipment:

baking sheet

pot

stand mixer

bowl

frying pan

paper towels

microwave

Cooking instruction summary:

InstructionsFollow this [croissants dough | http://go.foodgawker.com/1476964/http://www.halfbakedharvest.com/homemade-croissants-step-step-photos/] recipe through step 7. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.While the doughnuts rest make the caramel. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, butter, cream and cinnamon. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color. Remove from the heat and stir in the vanilla. Set aside to cool and thicken more.Make the frosting, in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes. Add powdered sugar and caramel sauce and beat until smooth and combined. Beat in the milk. Set aside in a cool area.Make the apple pecan pie topping, heat a medium size skillet over medium heat, add the butter. Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes. Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized. During the last minute add the vanilla and cook another minute. Remove from heat and set aside, but keep just slightly warm.Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown. Place on a baking sheet lined with paper towels and allow to cool before frosting.Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping. Drizzle with the apple cider caramel sauce. Eat! Like IMMEDIATELY!These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.

 

Step by step:


1. Follow this [croissants dough | http://go.foodgawker.com/1476964/http://www.halfbakedharvest.com/homemade-croissants-step-step-photos/] recipe through step

2. Roll the dough out to about 1/3-inch thickness. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts.

3. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.Or if using canned crescent dough, open the cans of dough and divide into sets of two triangles. Press the 2 triangles together to seal and form a rectangle, repeat with remaining triangles. Stack 2 rectangles on top of one another, press them together, and then fold widthwise. Press down. Repeat with remaining dough. Using a 3-inch cutter, cut as many rounds as you can, then roll out remaining dough and cut as much as you can, I got 8 cronuts.

4. Place the cronuts on a floured baking sheet. Cover with large towel and place in a warm place in your kitchen. Allow doughnuts to sit for one hour.While the doughnuts rest make the caramel.

5. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Reduce the heat and add the brown sugar, butter, cream and cinnamon. Bring back to a boil, reduce the heat and simmer for about 5 to 10 minutes or until the the caramel is thicken and dark in color.

6. Remove from the heat and stir in the vanilla. Set aside to cool and thicken more.Make the frosting, in the bowl of a stand mixer beat together the butter and cream cheese until smooth and fluffy, about 3 minutes.

7. Add powdered sugar and caramel sauce and beat until smooth and combined. Beat in the milk. Set aside in a cool area.Make the apple pecan pie topping, heat a medium size skillet over medium heat, add the butter.

8. Add the apples, brown sugar, cinnamon, nutmeg and salt, cook, stirring occasionally for about 5 minutes.

9. Add the pecans and cook another 5 minutes or until the pecans are toasted and the apples are caramelized. During the last minute add the vanilla and cook another minute.

10. Remove from heat and set aside, but keep just slightly warm.

11. Heat a pot of oil to 375 degrees. Fry the cronuts in the oil for about 30 seconds on each side, until golden brown.

12. Place on a baking sheet lined with paper towels and allow to cool before frosting.Once cool, spread on to each cronut a good dollop of the frosting and then top with the apple and pecan pie topping.

13. Drizzle with the apple cider caramel sauce. Eat! Like IMMEDIATELY!These are best the very same day they are made, but we still enjoyed ours for a couple of days afterwards. Especially heated up in the microwave.


Nutrition Information:

Quickview
803k Calories
2g Protein
47g Total Fat
97g Carbs
1% Health Score
Limit These
Calories
803k
40%

Fat
47g
73%

  Saturated Fat
26g
164%

Carbohydrates
97g
33%

  Sugar
92g
103%

Cholesterol
122mg
41%

Sodium
392mg
17%

Alcohol
0.23g
1%

Get Enough Of These
Protein
2g
5%

Vitamin A
1416IU
28%

Manganese
0.55mg
28%

Calcium
98mg
10%

Vitamin E
1mg
9%

Fiber
1g
8%

Potassium
265mg
8%

Copper
0.15mg
8%

Phosphorus
72mg
7%

Magnesium
24mg
6%

Vitamin B1
0.09mg
6%

Vitamin B2
0.1mg
6%

Vitamin D
0.79µg
5%

Iron
0.81mg
5%

Vitamin K
4µg
4%

Vitamin B6
0.08mg
4%

Zinc
0.59mg
4%

Vitamin B5
0.37mg
4%

Vitamin C
2mg
3%

Selenium
2µg
3%

Vitamin B12
0.14µg
2%

Folate
6µg
2%

Vitamin B3
0.29mg
1%

covered percent of daily need
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There is a new virus going around, called "work." If you receive any sort of "work" at all, whether via email, Internet or simply handed to you by a colleague ... DO NOT OPEN IT. This has been circulating around our building for months and those who have been tempted to open "work" or even look at "work" have found that their social life is deleted and their brain ceases to function properly. If you do encounter "work" via email or are faced with any "work" at all, then to purge the virus, send an email to your boss with the words "I've had enough... I'm off to the pub." The "work" should automatically be forgotten by your brain. If you receive "work" in paper-document form, simply lift the document and drag the "work" to your garbage can. Put on your hat and coat and skip to the nearest bar with two friends and order three pints of beer . A.

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