Apple fritters are more than a fall treat for me. They’re more than a donut. More than a dessert. They’re my test at donut shops. (One of) My sweetest weaknesses. Since I’m in full-blown apple mode this week, missing fall in the States, and have a team of ready and willing taste-testers around me, it seemed like the perfect time to give these apple fritters a try.
This recipe for Belgian Waffles includes instructions on making the secret weapon – pearl sugar! Pearl sugar is in larger chunks and when those gorgeous chunks hit the waffle iron, they caramelize into crispy, gorgeous, waffle heaven.
Flaky, buttery, layered pastry dough for the most delicious danish pastries. Filled with cream cheese and cherry preserves, these are a perfect morning, afternoon, or after dinner snack.
This recipe is surprisingly simple, the execution even more so. You really can have this entire recipe finished in forty minutes. With such a seemingly straightforward recipe, you would think that the recipes for clafoutis are pretty similar. I was pretty surprised to find that this wasn’t in the least bit true. I reviewed Julia Child’s recipe, The Kitchn’s, Smitten Kitchen’s, and David Lebovitz’ among others. There was a wide variety of suggestions for how much butter to use, how much sugar and what kind to include, and what to do with the cherries.