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Merry christmas apple bars
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Merry christmas apple bars
The holidays are coming soon and you might think what to bake for christmas? Merry christmas apple bars is a typical christmas baking sweetness. For this recipe I am using Vienna dough (European pie crust) and frangipane which is almond cream. This makes Vienna dough very soft with almond flavor. I prepare both recipes a day before and let it stay overnight in the refrigerator. You will see the next day both recipes are ready for use.
Because this is a busy time for our catering service, I am preparing as many Vienna Dough up front. When you bake this recipe, you can do this one day up front and let it stay overnight in the refrigerator. Same goes for frangipane recipe. This is almond cream with eggs. I am preparing this up front too. The flavors adjust quick when this stays in the freezer or refrigerator. So there is alot to do up front during the holidays.
Apple pies have always apple/raisin filling with a pinch of cinnamon. We bake these bars during the holidays with our own gingerbread spices. These spices contains 5 to 6 spices. gingerbread gives these Merry christmas apple bars more of a smell of christmas. We blend these spices ourselves with orange zest. When you use only cinnamon for these apple bars, that is fine as well. Apple pies or bars have the combination of apple, raisins and cinnamon. Make sure your filling is with sugar and lemon too.
For this recipe I am using an oblong or rectangular baking tin (8 x 12 inch). The combination of dough and frangipane is: Butter a baking tin and cover with baking paper. Which is parchment paper ofcourse! I split Vienna dough in half, so I have 1 part for the bottom of the baking pan and the other part comes on top of the frangipane. Then you have a beginning of an bar. When I am baking Merry christmas apple bars, the dough remains soft because of the frangipane. When the apple bar mix is on top of the dough, I brush this off with apricot sauce.
The best way to bake Merry christmas apple bars is on 330F/165C for about 50 minutes! I always put my oven rack onto lowest section in my oven, so this is easier to watch the process in the oven. When the apple bar is ready, then I will let it cool off until room temperature. When you cut into an apple bar when it is still warm, your apple bar will break easily. Also with parchment paper it is easier to remove the apple bar out of the baking tin (make sure your parchment paper is a little longer). The last part is to cut into a big apple bar in smaller portions. I cut these bars into 8 pieces and I start cut this apple bar vertical in the middle. Then you have on both parts apple bars. Anyway I hope you enjoy my holiday baking recipe
Please feel free and share your thoughts about this recipe. You can use our comment box below. When you decide to bake this recipe, please tag us #cookiesanddoughemporium. Enjoy baking Merry christmas apple bars.
Or see our recipe Vienna dough European pie crust!
300 grams all purpose flour
230 grams white caster sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
1 tsp vanilla extract
1/2 lemon (zest)
210 grams unstalted cold butter ( in cubes)
1 egg (whisked)
(See link in blog post. Use this recipe and use 1/2 part of frangipane for this recipe. The other part, please store this in the freezer until use!
2 Jonagold apples or other apples for apple pie.
6 tbsp of mixed soaked raisins
3/4 tsp cinnamon
2 tsp lemon juice
3/4 tbsp granulated sugar
1 ½ tbsp apricot jam
1 ½ tbsp water
1 1/2 tbsp sliced/shaved almonds
Powdered sugar for dust on top.
Directions Vienna dough (European pie crust)
Mix on high speed 210 grams cold butter (in cubes) with lemon zest (1/2 lemon), 1 tsp vanilla extract and 230 grams of white caster sugar until creamy!
Whisk in a bowl 300 grams all purpose flour with 1 tsp baking powder, ½ tsp baking soda and 1/8 tsp coarse salt.
Add 1/3 of flour mix at the time. Mix until incorporated . Then add the 2/3 flour mix to the batch and the 3/3.
Mix egg wash of 1 egg until incorporated.
Vienna dough is ready! Knead until it is flat and oblong. Wrap the dough in plastic film and let it chill for at least 3 hours.
Ingredients Merry christmas apple bars
Peel 2 Jonagold or other apples for apple pie and cut them in cubes.
Season apple cubes with, 2 tsp of lemon juice, ¾ tbsp granulated sugar and ¾ tsp of cinnamon. Mix well until incorporated.
Mix 6 tbsp of soaked raisins with apples. This is your apple mix.
Butter lightly the bottom and sides of 8x12 baking pan and cover the bottom with parchment paper. Cover the bottom part with dough.
Spread ½ of your frangipane batch on top of the bottom part dough.
Use the other part of dough and put this on top of the frangipane layer. This is the Merry Christmas apple bars dough.
Cover the dough with apple mix. Make sure you don’t see any dough. Whisk 1 ½ tbsp of apricot jam with 1 ½ tbsp of hot water. Mix well and brush the top of the apple mix with apricot sauce. Use 1 1/2 tbsp sliced/shaved almonds (optional)
Bake Merry Christmas apple bars in a pre heated oven (330F/165C) in 50 minutes.
After baking let it cool off until room temperature. Then you can easily remove the apple bars from the baking tin without breaking. Use a strainer and dust with powdered sugar. Then cut in 8 pieces.
* You can use soaked raisins without alcohol for this recipe. We bake them with soaked raisins on Calvados. See recipe link in blog or go to Other recipes category "Baking ingredients".
** For this recipe we use our own gingerbread spices. For this recipe you can use cinnamon.
*** Almond are optional!!