Best 6 Swiss Apple And Bread Dessert Recipes

10 TRADITIONAL SWISS DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Swiss dessert in 30 minutes or less!

GRILLED APPLE AND SWISS CHEESE SANDWICH

Steps:

• Preheat a skillet over medium heat. Lightly brush one side of each slice of bread with the olive oil. Place 1 slice of bread, olive oil side down into the skillet, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread, olive oil-side up. Cook until the bread is golden brown, then flip the sandwich over, and cook until the other side is golden brown and the cheese has melted, 1 to 2 more minutes.

DUTCH APPLE LOAF

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan., For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

GRAMMA'S APPLE BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish.
• In a large bowl, combine bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup margarine. Cook and stir until margarine is melted. Pour over bread mixture in bowl.
• In a small bowl, whisk together cinnamon, 1/2 teaspoon vanilla, and eggs. Pour bread mixture into prepared dish, and pour egg mixture over bread.
• Bake in preheated oven 40 to 50 minutes, or until center is set and apples are tender.
• While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla. Serve over bread pudding.

SWISS APPLE TART -- APFELWäHE

Steps:

• Sift the flour and sugar together into a large mixing bowl. Coat the butter with flour from the bowl to make it easier to handle, and grate it directly onto the flour, using the coarse blade of a cheese grater. As you grate the butter, mix the flakes together with the flour occasionally, using your fingertips, before grating more.
• Add the sugar and lemon rind. Using two round-bladed knives, cut the butter into the flour until the mixture resembles cornmeal.
• Mix the egg lightly with a fork and pour over the flour mixture. Using the fork, mix the egg into the flour mixture until well distributed. Then, using your hand, pull the dough gently together into a ball. Knead lightly and briefly on a floured board until the dough forms a cohesive mass. Pat into a flat round and wrap tightly in Saran wrap / plastic wrap / clingflim. Refrigerate for at least an hour before using.
• Roll the dough out just thin enough to be about an inch and a half wider than the 10-12" tart pan, and either fold it in two for the move into the pan, or drape it over the rolling pin and move it that way. Carefully tuck the dough down so that it is flat both against the pan's bottom and the fluted sides. Press it gently against the fluting: then trim it off flat by rolling the rolling pin over the top edge. Prick the bottom of the crust-to-be with a fork.
• Preheat the oven to 375°F.
• Sprinkle the bottom of the pastry-lined pan/tin with the ground almonds. Combine the cinnamon, sugar and lemon zest in a small bowl.
• Peel, core and quarter the apples. Slice them very thin (you may want to use a mandoline-type vegetable slicer for this), toss them together with the cinnamon-sugar-zest mixture, and then arrange them in concentric circles on top of the ground almonds. Flake the butter on top.
• Mix the cornstarch well with about three tablespoonsful of the cream: then add this to the rest of the custard ingredients and mix well.
• Put the pastry in the oven and bake for fifteen minutes.
• When this time has elapsed, stir up the custard ingredients well one more time, then pour enough custard into the pastry to fill it to the top.
• Close the oven and bake for another 30 minutes. (If the pastry was showing too much browning at the 15-minute stage, you might want to decrease the heat just a little.)
• At the end of the 30 minutes, wiggle the pan a little to make sure that the custard's set. If it is, remove and allow to cool on a rack. If it isn't, give it another five or ten minutes, but no more. The custard usually puffs up while baking: when it collapses after you remove it from the oven, don't worry -- it's supposed to do that.
• The apfelwähe can be served hot, warm, or cold. Add whatever sides you prefer with an apple dessert -- pouring cream, more custard, a sharp cheese.

APPLE AND SWISS CHARD PIE

Steps:

• Make the crust: Place butter, salt and sugar in the bowl of a stand mixer. Mix at the slowest speed for 30 seconds. Add flour and mix at the slowest speed until well combined. Add vodka and 3 tablespoons water and mix only until dough comes together; add more water as needed. Do not overmix. The dough should be completely homogenized and will feel slightly tacky.
• Scrape mixture out onto a work surface. Weigh and divide into two uneven pieces, one 2/3 of the total weight and the other 1/3 of the total weight. Flatten to about 1/2-inch thick, wrap tightly in plastic and refrigerate for several hours, preferably overnight.
• Lightly butter a 9- to 9 1/2-inch tart pan or pie dish. Roll out the larger piece of the pastry on a lightly floured surface. Transfer dough to pan, allowing edges of dough to hang over sides. Refrigerate, uncovered, for at least one hour.
• Meanwhile, make the filling: Place raisins in a bowl and cover with rum. Leave for 20 minutes or longer.
• Heat oven to 425 degrees. Adjust oven rack so it is in the lower third of the oven.
• Wash the greens. Heat a large skillet over high heat and add the still-wet chard a handful at a time. Stir until greens collapse, then add another handful. Add a generous pinch of salt and continue until all greens have wilted. Transfer to a colander and rinse with cold water. Take up handfuls of chard and squeeze out excess water. Chop coarsely and set aside. You should have 1 generous cup chopped chard.
• Place sliced apples in a large bowl and toss with brown sugar. Drain raisins and discard rum.
• In another large bowl, beat eggs. Remove 2 tablespoons for brushing the crust and set aside in a small bowl or ramekin. Add a pinch of salt to the eggs in the large bowl, and stir in chard, apples, raisins, pine nuts, powdered sugar and cheese.
• Remove lined pan and remaining dough from refrigerator. Allow to sit for 5 minutes, until the edges of the dough in the pan are pliable. Pierce the bottom all over with a fork, leaving about an inch between the rows. Brush lightly with beaten egg. Scrape in chard and apple filling.
• Roll out remaining dough and place on top of filling. Join the edges of the top and bottom pastry and pinch together to form an attractive lip. Make a few slits in top of dough and place pan on a baking sheet. Brush the top generously with reserved egg. If there are any spare pieces of dough, shape into little balls to decorate the top crust.
• Bake 10 minutes at 425 degrees, then reduce heat to 375 degrees and bake another 40 to 45 minutes, until nicely browned. (If edges are browning too quickly, cover loosely with foil after 30 minutes.)
• Allow to cool completely, which will take a couple of hours. The pie can be made a day ahead and refrigerated. Dust with powdered sugar, if desired, before serving.