| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Desserts | 8 | Servings | |
INGREDIENTS
| 1 | ts | Dry yeast |
| 1 | tb | Maple syrup |
| 1/2 | c | Warm water, 105 to 115 degrees |
| 1 1/2 | c | Bread flour |
| 1 | ts | Salt |
| 1 | tb | Walnut oil or vegetable oil, divided |
| Vegetable cooking spray | ||
| 1 | lb | Peeled Granny Smith apples, cored and thinly sliced |
| 1/4 | c | Chopped walnuts |
| 1/2 | c | Maple syrup |
INSTRUCTIONS
Dissolve yeast and 1 tablespoon of syrup in warm water in a small bowl, and let stand 10 minutes. Combine flour and salt in food processor. With processor on, slowly add yeast mixture and 2-1/2 teaspoons oil through food chute; process until dough leaves sides of bowl and forms a ball. Turn dough out onto a lightly floured surface, and knead lightly 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface. Roll dough into a 12-inch circle; place on a baking sheet coated with cooking spray. Brush dough with remaining oil; let dough rise 30 minutes or until puffy. Arrange apple slices, overlapping, in a circular pattern over dough. Bake at 425 degrees for 10 minutes. Sprinkle walnuts over apple slices, and bake an additional 10 minutes. Remove from oven; set aside. Place 1/2 cup of syrup in a small, heavy saucepan, and cook over medium-high heat until the syrup reaches thread stage (230 degrees). Remove from heat, and let the syrup cool slightly (about 1 minute). Drizzle syrup over apple. Yield: 8 servings (serving size: 1 wedge). Per serving: 203 Calories; 3g Fat (13% calories from fat); 4g Protein; 42g Carbohydrate; 0mg Cholesterol; 270mg Sodium Serving Ideas : Serve warm. Recipe by: Cooking Light, March 1995, page 93 Posted to MC-Recipe Digest V1 #427 by [email protected] on Jan 28, 1997.
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