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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete molecular gastronomy kit with tools and ingredients
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Peel, core, and spiral-slice apples in seconds — pie prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Apple wood — mild, sweet smoke for poultry and pork
Compact sous vide circulator with app — Bluetooth control, 1100W
Complete molecular gastronomy kit with tools and ingredients
You're reading one of recipes available free. Full library with Gastronome.
Pulse first 4 ingredients in a food processor until dough leaves sides of bowl. Divide dough into 8 portions, shaping each portion into a ball. Wrap separately in plastic wrap, and chill at least 1 hour. Melt 1/4 cup butter or margarine in a large skillet; add 4 Granny Smith apples, peeled and finely chopped, and 1 cup sugar. Cook, stirring constantly, 5 to 7 minutes or until mixture is thick and golden. Remove 1 dough portion, and roll into an 8-inch circle on a lightly floured surface. Spread with 1/4 cup of apple mixture, leaving a 2-inch circle of uncovered dough in center. Sprinkle mixture with 2 tablespoons pecans. Cut circle into 8 wedges, and roll up wedges, starting at a wide end. Place, pointed side down, on a lightly greased baking sheet, curving into a crescent shape. Repeat procedure with remaining dough portions, apple mixture, and pecans. Combine sugar and cinnamon; sprinkle over each crescent. Bake at 375° for 15 to 20 minutes or until golden. Transfer to wire rack to cool.