Best Apple With Pecan Tamale Recipes
SWEET APPLE DESSERT TAMALES
Although this has many steps, it's really not that difficult as long as you read it through and are organized.
Provided by Mysterygirl
Categories Breakfast
Time 1h50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Soak cornhusks in hot water at least 2 hours or over night before preparation.
- For filling, combine sugar, cinnamon and nutmeg.
- Pare apples and chop into bite sized pieces.
- Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
- When you have 8 cups, put apples, water and butter into a saucepan.
- Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
- For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
- With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
- Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
- The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
- Refrigerate covered 15-20 minutes.
- Mix together the remaining cinnamon apples, golden raisins and walnuts.
- To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
- Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
- Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
- Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
- To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
- Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.
APPLE AND PECAN STRUDELS
Provided by Aaron McCargo Jr.
Categories dessert
Time 40m
Yield 12 to 15 strudels
Number Of Ingredients 8
Steps:
- In a small saute pan over medium heat, toast the pecans until golden in color, about 3 to 4 minutes. Turn off the heat and stir in the raisins and the apple filling. Reserve.
- In a small saucepan over medium heat, add the butter and the sage. When the butter has melted, remove the sage. In a small bowl, combine the sugar and cinnamon and set aside.
- Unwrap the phyllo sheets and cover with a moist towel. Put 1 sheet on a cutting board and brush with the melted butter, put another sheet on top and brush with butter, then put a third sheet on top and brush with butter. *Cook's Note: Set the phyllo aside, covered with a moist towel until ready to use again.
- Cut the phyllo stacks into thirds. Put approximately 1 to 2 tablespoons of apple filling at the tip of the strip closest to you. Fold the phyllo into triangles by repeatedly folding to the right, then up to the left, and repeat until you reach the end of the strip, making sure to keep the shape of a triangle. Repeat with remaining 2 strips of phyllo. Brush the last triangle fold with butter to seal. Brush the tops of triangles with butter and sprinkle with cinnamon sugar.
- Preheat the oven to 450 degrees F.
- Repeat the process until all the filling has been used. Arrange the phyllo triangles on a sheet pan that has been lined with parchment paper, and bake until well browned, about 6 to 8 minutes. Transfer the strudels to a serving platter and serve.
ULTIMATE APPLE PECAN CRISP
Adopted this apple crisp recipe. Source: "Fine Cooking" Thanks and compliments to the one and only Mean Chef.
Provided by carolinafan
Categories Dessert
Time 1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- To make the filling--In a 9-inch pie pan that's 2 inches deep (or a similar baking pan), toss the apples with the sugar to taste, cinnamon, and flour.
- To make the topping--In a medium bowl, mix together all the topping ingredients with your fingers or a pastry cutter until small pebbly pieces of butter are distributed throughout the mixture.
- Sprinkle the entire mixture over the apples.
- Bake until the topping is golden and the fruit is bubbling and tender, about 1 hour and 15 minute.
- for a large crisp and 1 hour for individual crisps.
- Cool slightly before serving.
- You can make individual crisps by dividing the filling and topping among six ramekins or individual gratin dishes.
- Serve with heavy cream or a scoop of vanilla ice cream.
- Serves six.
Nutrition Facts : Calories 498.5, Fat 21.9, SaturatedFat 10.6, Cholesterol 40.6, Sodium 84.9, Carbohydrate 76.2, Fiber 8.1, Sugar 47.8, Protein 5.1
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Tamale is a traditional Mexican dish that is loved for its flavor and texture. The dish is usually prepared during special events or gatherings, like the Day of the Dead or Christmas time. While tamales come in a variety of flavors, the apple with pecan tamale recipe has become more popular due to its unique blend of sweet and savory ingredients.
The Background of the Apple with Pecan Tamale
The apple with pecan tamale recipe is a variation of the traditional tamale that originated in Mexico. Compared to the original recipe, the apple with pecan tamale has a slight sweetness to it that comes from the apples and pecans used in the recipe. The recipe has undergone several changes over time, with people tweaking it to suit their taste preferences.The Ingredients Used in the Apple with Pecan Tamale Recipe
To make the apple with pecan tamale, you will first need to gather all the ingredients. The ingredients used in this recipe include masa harina, dried corn husks, butter, apples, sugar, cinnamon, and pecans.Masa Harina
Masa harina is a type of maize flour that is used to make tortillas, tamales, and other Mexican dishes. It is made from dried hominy or corn that has been treated with an alkali solution, which gives it a distinctive flavor and texture.Dried Corn Husks
Dried corn husks are an essential component of tamale-making. They are used to wrap the masa mixture, giving tamales their characteristic shape.Butter
Butter is used to give the apple with pecan tamale its rich flavor. It is added to the masa mixture, together with the other ingredients, to create a delicious filling.Apples
Apples are used to add sweetness to the tamale. You can use any variety of apple, but Granny Smith apples are recommended as they hold their shape well during cooking.Sugar
Sugar is added to the tamale filling to complement the apples and give the tamale its sweet taste.Cinnamon
Cinnamon is added to the apple with pecan tamale recipe to enhance its flavor. The cinnamon also complements the sugar, giving the tamale its unique taste.Pecans
Pecans are added to the tamale mixture to give it a nutty flavor. Pecans are also a good source of protein and healthy fats, making this tamale a healthy snack option.The Cooking Process
The apple with pecan tamale cooking process involves several steps, including:Soaking the Corn Husks
The first step in making tamales is to soak the dried corn husks in warm water for an hour or until they become pliable.Preparing the Filling
To make the filling, peel and dice the apples and toast the pecans. Then, mix the apples, toasted pecans, cinnamon, and sugar in a bowl.Making the Masa Dough
To make the masa dough, cream the butter and sugar together and then mix in the masa harina and water to form a smooth dough.Assembling the Tamales
To assemble the tamales, spread the masa dough on the soaked corn husks, leaving a space in the center to add the filling. Then, add the apple and pecan filling on the masa dough before folding the husks and tying the ends with kitchen twine.Cooking the Tamales
The final step is cooking the tamales. To do this, place the tamales in a steamer basket and steam them for 45 minutes to an hour or until they are fully cooked.Conclusion
The apple with pecan tamale recipe is a delicious variation of the traditional tamale that has become increasingly popular due to its unique blend of sweet and savory flavors. The recipe is easy to make and can be served as a snack or a main dish during special events or gatherings. By following the above steps, you can create a delicious apple with pecan tamale that will leave your family and friends asking for more.
Tamales are a traditional Mexican dish that has been enjoyed for centuries. They are a type of dough, typically made with cornmeal, and filled with various meats, vegetables, or cheeses, then steamed or boiled. Tamales can be sweet or savory, and there are countless variations to this delicious dish. One popular version is the apple with pecan tamale recipe. This recipe combines the sweetness of apples with the nuttiness of pecans, resulting in a mouth-watering dessert perfect for any occasion. Here are some valuable tips when making apple with pecan tamale recipes.