If you’re craving apple pie but don’t have the time to make one from scratch, put away the pie dish and satisfy your craving with these easy-to-make bites. They are done in about 20 minutes and are a tasty after-school snack, party dessert, or tailgate treat.
Using the SmartChop® Food Chopper or a food processor fitted with the chopping/mixing blade, coarsely chop apples (we used granny smith, but use whatever looks best at the grocery store or the cream of your apple-picking crop). With the SmartChop® attachment, the apples pass through holes as they’re chopped and fall into the bowl preventing them from over-processing and turning to mush. Use these perfectly chopped apples in the filling for your bites.
In a bowl, combine apples, cream cheese, confectioner’s sugar, cinnamon, and nutmeg. Then unroll store-bought crescent roll dough (see – super easy) and separate into triangles.
Spread a thin layer of caramel sauce on each triangle then spoon about 2 teaspoons of the the apple mixture on top. Roll (starting from the winder end of the triangle) into a crescent shape and place on a parchment-lined baking sheet. Get the kids involved and let them roll while you prep the next piece of dough.
Bake for 15 to 20 minutes at 375 degrees, until they are golden brown.
We drizzled extra caramel sauce on top before taking a bite, but you could top them with confectioner’s sugar or even a scoop of cinnamon ice cream.
Whenever you’re in need of a quick dessert (or dare we say breakfast) recipe this fall, keep these easy apple pie bites in mind and bring the orchard to your table in under 30 mins.
Heat oven to 375°F. Line a baking sheet with parchment paper. Set aside.
Using a food chopper or food processor fitted with chopping/mixing blade, coarsely chop apples.
In a large bowl, combine chopped apples, cream cheese, confectioners’ sugar, cinnamon and nutmeg.
Unroll dough onto a cutting board and separate into triangles. Spread a thin layer of caramel sauce on each triangle.
Spoon about 2 teaspoons apple mixture evenly on each triangle. Starting from the wider end, roll into a crescent shape. Place on parchment-lined baking sheet.
Bake for 15 to 20 minutes or until brown and crisp. Cool 5 minutes. Drizzle with additional caramel sauce before serving.
Am I the only one who purposefully avoids the snack aisle at the grocery store so that I don’t accidentally eat an entire bag of potato chips in 24 hours (or in one hour, let’s be honest)? If you are going to snack, it’s best to make them at home, right? You can control the ingredients and the sodium all the while having a little fun in the kitchen with the family.
Next time you start craving potato chips, try this recipe. We decided to make a mixture or potato chips and sweet potato chips because we liked variation of colour and flavour but you could fry a full batch of one or the other, depending on your preference.
Heat oil to 375 degrees in a deep fryer. Using the ribbon disc, make potato ribbons using the 3-in-1 Spiralizer. The Test Kitchen found that potatoes can be peeled or unpeeled but it is best to peel the sweet potatoes before spiralizing.
Place a single layer of potato ribbons in the deep fryer basket and fry for 1-2 minutes until the potatoes are golden brown and crisp. Lift the basket to drain the potatoes and transfer the chips to a paper towel-lined plate or tray to finish draining.
We topped our homemade spiralized potato chips with coarse sea salt but you could add any of your favourite seasonings to spice up your chips. Smoked paprika, Old Bay, garlic salt or cayenne pepper would all add flavour to these crispy chips. These won’t last long so grab a bowl and serve immediately.
Spiralizer Potato Chips
Ingredients
2 medium baking potatoes or sweet potatoes
Sea salt
Instructions
Heat oil to 375°F in deep fryer.
Potatoes can be peeled or unpeeled. Peel sweet potatoes. Using a spiralizer, make ribbons of potatoes or sweet potatoes.
Place a single layer of potatoes in deep fryer basket.
Fry until potatoes are browned and crisp, 1 to 2 minutes. Lift basket to drain potatoes and transfer to paper towel-lined tray to complete draining.
Note:
Moisture content of potatoes varies and will affect frying time. Watch potatoes closely while frying and remove when browned and crisp.
