Literary Bites: Williamsburg Wrapples

Williamsburg Wrapples

A quick search for “apple” on omahalibrary.org yielded a book that’s had me on an apple kick for most of autumn: The Apple Lover’s Cookbook by Amy Traverso.

This book is a treasure trove of apple information. It opens with a helpful table dividing the major 59 apple varieties into groups based on texture and taste: firm-tart, firm-sweet, tender-tart and tender-sweet. Then follows an in-depth guide to each variety, literally from A (Ambrosia) to Z (Zabergau Reinette). Then apple tips, tricks and tools, and the real gems: 100 recipes that will have you in the kitchen in no time.

This book was a page-turner and in turn whipped me into an apple lover.

First I made a fall staple, Oatmeal-Topped Apple Crisp (pg. 187). Next was a Dutch Baby (pg. 158). Then I stepped up my baking game with Williamsburg Wrapples (pg. 216), like mini apple pies in convenient easy-to-eat form.

After checking out this cookbook, you may add it to your holiday wish list (like I have). Have fun!

Williamsburg Wrapples (makes 4)

Crust
1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons granulated sugar
9 tablespoons unsalted butter, frozen and cut into small cubes
3 tablespoons ice water

Filling
1 1/2 large firm-tart apples, peeled, cored and cut into very thin slices
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1/4 teaspoon freshly grated lemon zest
1 teaspoon cinnamon

Glaze
1/2 cup powdered sugar

(continued below)

Williamsburg Wrapples

1. Crust: In medium bowl, whisk together flour, salt and sugar; sprinkle butter cubes over top and work in with your fingers and thumbs, until mixture looks like wet sand with some pea-sized bits of butter remaining.

2. Sprinkle 1/8 cup ice water over top and stir with a fork until dough just combines. Add more ice water if needed.

Williamsburg Wrapples

Crust ingredients.

3. Turn dough onto lightly floured surface and knead just until smooth, a few times. Gather into a ball, press into a disk, wrap in plastic wrap, and refrigerate at least 30 minutes.

4. Filling: In medium bowl, combine filling ingredients. Stir well; set aside until dough is ready.

Williamsburg Wrapples

Filling ingredients.

5. Preheat oven to 400 degrees. Remove the dough onto floured surface, and roll out to a 16×12-inch rectangle. Cut dough from top to bottom into four strips, each about 4-inches wide.

6. Lay several apple slices on one pastry about 4 inches from bottom of strip. Fold the bottom 4 inches of dough over apples. Layer a few more slices just above the seam, then fold the dough over those slices, jelly roll-style; use a spatula to lift dough, if necessary. Repeat once more until you reach the top of the strip. Seal side of each packet.

Williamsburg Wrapples packets

The packets before baking.

7. Arrange packets on an ungreased baking sheet and set on middle rack in preheated oven. Immediately reduce heat to 350 degrees and bake 30 to 35 minutes, until golden brown.

8. Remove wrapples from oven and transfer to cooling rack. Cool to room temperature before icing.

9: Icing: Combine 1/2 cup powdered sugar with 1 tablespoon water, stirring until smooth; drizzle wrapples with glaze.

Williamsburg Wrapples by Amy Traverso

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