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Bavarian Apple Rings

 

How to Craft Bavarian Style /

PPPBAR100 /

These “Apfelkücherl”, as we call them in Germany, will take you on a culinary quick trip to Bavaria with me! Please carefully follow instructions so you can truly enjoy this original specialty from my home country. When ready to serve, sprinkle sugar and/or cinnamon sugar after these delicious treats are cooked. Serve with vanilla ice cream for the ultimate authentic apple ring experience.

How to Prep /

  • Preheat oven to 400°F and bake for 10-15 minutes until golden brown
  • To use a deep fryer, fry at 350°F for 2-3 minutes until golden brown
  • Pan fry in butter for approximately 4 minutes on each side
  • To microwave, thaw and heat in microwave on high for 15-20 seconds per piece

STORAGE RECOMMENDATIONS /

Keep these in the freezer until you get your apple ring craving. They can be stored  in the freezer for up to 12 months. When you are ready, thaw at room temperature for 15-30 minutes.

Recipes /

Carmel Sauce

Salted Beer Caramel Sauce Recipe

INGREDIENTS /

  • 4 cups of sugar
  • 1 cup of beer (see note)
  • 16 tablespoons of unsalted butter, softened, and cut into cubes
  • 2 cup of heavy cream, room temperature
  • 2 tsp of pretzel salt or sea salt

DIRECTIONS /

  • Add the sugar and beer to a heavy bottom saucepan over high heat. Stir just until the sugar has melted then stop stirring.
  • Allow to boil untouched (you can swirl the pan a few times to evenly distribute caramel but stirring will cause cause crystallization) until the caramel reaches a deep amber, almost reddish color and hits 350° F on a candy thermometer.
  • As soon as the caramel hits 350° F add the butter, stirring continuously until all the butter has melted. Remove from heat.
  • Slowly whisk in the cream until well combined.
  • Stir in the salt
  • Keep refrigerated until ready to use, heat the caramel to thin, if desired.

NOTE /

You want a beer with some maltyness. Look for a brown, ale, porter or stout.

 

For more information, please contact/

info@propandpeller.com