Apple Pie and Cheddar Gougere
½ cup whole milk
½ cup (1 stick)
2 Tbsp. butter
2 tsp. sugar
1 tsp. Florida Sunshine Spice Blend
1 ¼ cups flour
5 eggs, at room temperature+1 egg beaten w/1 Tbsp. milk or water (for egg wash)
1 generous cup fresh grated sharp cheddar cheese, plus extra for garnish
1 tsp. Pumpkin Pie Spice Blend
4 sweet apples, peeled, cored and finely chopped
1 Tbsp. honey Juice of 1 lemon (about 2 Tbsp.)
½ cup (1 stick)
2 Tbsp. butter
2 tsp. sugar
1 tsp. Florida Sunshine Spice Blend
1 ¼ cups flour
5 eggs, at room temperature+1 egg beaten w/1 Tbsp. milk or water (for egg wash)
1 generous cup fresh grated sharp cheddar cheese, plus extra for garnish
1 tsp. Pumpkin Pie Spice Blend
4 sweet apples, peeled, cored and finely chopped
1 Tbsp. honey Juice of 1 lemon (about 2 Tbsp.)
PREHEAT oven to 400°F. Line 2 baking sheets with parchment paper.
COMBINE milk, ½ cup water, ½ cup butter, sugar, and Florida Sunshine Spice Blend in a pan over medium-low heat. Stir until it comes to a boil.
ADD flour. Beat with a wooden spoon until a smooth dough ball forms and a light crust forms on bottom of pan. Transfer to a mixer with paddle. Beat on medium adding one egg at a time.
BEAT in cheese.
WHILE still warm, place the dough in a zip-top bag, cut off a corner (½-inch diameter). Pipe about 1½ Tbsp. of the dough in mounds on the baking sheets, leaving 1-inch between.
BRUSH with egg wash and bake for 15 mins.
REDUCE heat to 350°F and bake for 15 mins. more until golden, dry, and crisp. Set on a wire rack to cool.
MELT 2 Tbsp. butter in a large pan over high heat until foaming.
WHISK in the Pumpkin Pie Spice Blend. Add the apples and toss until coated.
COVER the pan, reduce heat to medium and steam-sauté for about 5 mins., until the apples are beginning to soften.
ADD 2 Tbsp. of water, honey, and lemon juice then continue to cook uncovered stirring frequently until the liquids are nearly evaporated and the apples are nicely glazed, about 5 mins. more.
CAREFULLY cut off the top of each cheddar gougère and fill with the apple pie filling; garnish with extra cheese, replace top and enjoy.
*Gougères can be made and frozen (before baking). Once frozen, transfer to an airtight container and keep frozen for up to 1 month. No need to defrost; continue with recipe adding a couple mins. more to your baking time.
COMBINE milk, ½ cup water, ½ cup butter, sugar, and Florida Sunshine Spice Blend in a pan over medium-low heat. Stir until it comes to a boil.
ADD flour. Beat with a wooden spoon until a smooth dough ball forms and a light crust forms on bottom of pan. Transfer to a mixer with paddle. Beat on medium adding one egg at a time.
BEAT in cheese.
WHILE still warm, place the dough in a zip-top bag, cut off a corner (½-inch diameter). Pipe about 1½ Tbsp. of the dough in mounds on the baking sheets, leaving 1-inch between.
BRUSH with egg wash and bake for 15 mins.
REDUCE heat to 350°F and bake for 15 mins. more until golden, dry, and crisp. Set on a wire rack to cool.
MELT 2 Tbsp. butter in a large pan over high heat until foaming.
WHISK in the Pumpkin Pie Spice Blend. Add the apples and toss until coated.
COVER the pan, reduce heat to medium and steam-sauté for about 5 mins., until the apples are beginning to soften.
ADD 2 Tbsp. of water, honey, and lemon juice then continue to cook uncovered stirring frequently until the liquids are nearly evaporated and the apples are nicely glazed, about 5 mins. more.
CAREFULLY cut off the top of each cheddar gougère and fill with the apple pie filling; garnish with extra cheese, replace top and enjoy.
*Gougères can be made and frozen (before baking). Once frozen, transfer to an airtight container and keep frozen for up to 1 month. No need to defrost; continue with recipe adding a couple mins. more to your baking time.