50
Baked Apple Pouches
Makes 4 servings
INGREDIENTS
1 1/2 tablespoons butter
8 ounces granny smith apples
1/8 cup sugar
1/8 cup golden raisins
1/2 lemon (juiced)
1/4 teaspoon cinnamon
1/2 package large square egg roll skins
1/8 cup melted butter
Confectioners' sugar
Vanilla ice cream
METHOD
1
Set the MODE to CONVECTION, the TEMP to 350°F
,
the TIMER to
Stay On and wait for the Ready light to illuminate indicating that
your oven is preheated.
2
Heat a large sauté pan over medium heat, add butter and melt. Add
the apples, sugar, raisins, lemon juice, and cinnamon and sauté until
the apples are tender, about 8 minutes. Remove from the heat.
3
Lay an egg roll skin on a flat surface with 1 of the points facing
you so it looks like a diamond. Lay another egg roll skin on top of
this one to create a diamond shape. Place 1/4 cup of the filling in the
center of the wrappers and gather the egg roll skin around the filling
to create a pouch. Tie the pouch with kitchen string and place on
a parchment paper-lined baking sheet. Repeat with the rest of
the ingredients.
4
Brush the pouches with the melted butter. Once preheated, place in
the oven and set TIMER to 10 to 15 minutes, and bake until golden
brown and crispy.
5
Remove from the oven and dust with confectioners' sugar. Serve
with vanilla ice cream.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
49
Wolf’s Bread Pudding
Makes 8 servings
INGREDIENTS
2 cups whole milk
3 cups heavy cream
8 eggs
1 1/2 cups brown sugar
1/4 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
4 cups cubed leftover bread
4 cups mixed fresh berries and raisins
METHOD
1
Set the MODE to CONVECTION, the TEMP to 350°F
,
the TIMER to
Stay On and wait for the Ready light to illuminate indicating that
your oven is preheated.
2
Whisk all ingredients together except the bread and berries.
3
Put bread and berries into a 10-inch round baking pan that has been
generously buttered. Pour milk mixture over top. Gently press down
on bread to help it absorb the milk mixture.
4
Once preheated, place in the oven and set the TIMER to 45
minutes. Bake until mixture is gently set off center. Serve with
powdered sugar.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
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