Williamsburg Wrapples
Serves: 2
Felicia King
1 January 1970
Based on User reviews:
57
Spice
32
Sweetness
44
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
2.5 cups
All-Purpose Flour (360 g)1 tsp
Kosher Salt1 cup
Granulated Sugar (105 g)2 tbsps
Lemon Juice (fresh)2 tsps
Ground CinnamonDirections:
1
Special equipment: Bench scraper; large rimmed baking sheet First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined
2
Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do
3
Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt)
4
Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together
5
If needed, add more ice water, one tablespoon at a time
6
Turn the dough out onto a lightly floured surface and knead just until smooth-three times should do it
7
Gather the dough into a ball, then divide in half and press each piece into a disk
8
Wrap in plastic wrap and refrigerate for at least 30 minutes
9
Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice and zest, and cinnamon
10
Stir well, then let sit at room temperature until the dough is chilled
11
Preheat the oven to 400 degrees F and set a rack to the middle position
12
Remove the first disk of dough from the refrigerator
13
On a floured surface, roll out into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft or sticky at any point during this process, put it in the freezer for 10 minutes)
14
Cut the dough from top to bottom into four strips, each about 4 inches wide
15
Now, roll up the wrapples
16
You're basically making a jelly roll, only with apples as the filling
17
Lay four apple slices on the pastry about 4 inches from the bottom of the first strip
18
Overlap them like shingles
19
Use your bench scraper to help you fold the bottom 4 inches of dough up over the apples
20
Layer a few more apple slices just above the seam, then fold the dough over those slices, creating a roll
21
Repeat once more until you reach the top of the strip
22
Press the seam to seal the packet, then refrigerate uncovered
23
Repeat with remaining strips, then repeat with second disk of dough
24
You should have eight packets in all
25
Arrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees F
26
Bake until golden brown, 30 to 35 minutes
27
Meanwhile, combine the confectioners' sugar with 2 tablespoons water and stir until smooth
28
Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze