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:

Equipment:

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:

covered percent of daily need