The Folded Pizza Pie Apple Doughboy with Cinnamon Glaze

  • Yield : 15 doughboys
  • Cook Time : 35m
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  • 2 tablespoons active dry yeast
  • 1 1/2 cups warm water (105 to 110 degrees F)
  • 3 teaspoons granulated sugar
  • 4 cups all-purpose flour
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon table salt
  • 1/2 cup (1 stick) butter
  • 2 pounds Granny Smith apples, peeled, cored and cut into 1/4-inch round slices
  • 1 cup dark brown sugar
  • 3 tablespoons ground cinnamon
  • 1 1/2 teaspoons ground nutmeg
  • 1/4 teaspoon table salt
  • 1 tablespoon all-purpose flour
  • One 7-ounce bag hard cinnamon candy
  • Melted butter, for brushing
  • Cinnamon sugar, for sprinkling
  • Vanilla ice cream, for serving


Step 1

For the dough: Stir together yeast, 1 cup warm water and 1 teaspoon granulated sugar to a stainless steel bowl. Whisk together and let sit for 15 to 20 minutes.

Step 2

Add flour, oil, salt, remaining 1/2 cup water, 2 teaspoons sugar and yeast mixture to a stand mixer and stir to incorporate. Mix together on medium speed until all ingredients have been mixed well, 5 to 8 minutes. Portion dough into four 1-pound pieces and place in 4 freezer bags. Freeze immediately to stop the rising process. Dough is ready to use after 30 minutes in freezer. Thaw fully before using.

Step 3

For the apple filling: Melt 7 tablespoons butter in a 4-quart pot. Add apples, brown sugar, cinnamon, nutmeg and salt. Cook over medium-low heat, stirring mixture frequently to avoid scorching, until al dente.

Step 4

Meanwhile, make a roux by melting remaining tablespoon butter in a small skillet over medium-low heat. Once butter is melted, add flour. Turn the heat to medium and cook, stirring, until golden brown. Remove from heat.

Step 5

Add roux to apple mixture, little at a time, until desired consistency is achieved. Transfer apples to a cookie sheet to cool.

Step 6

For the cinnamon glaze: Place candy in a saucepan and enough water to cover. Let stand until candy has mostly dissolved, then heat mixture to a medium boil, stirring frequently. Cook until a thin syrup-like texture is achieved, about 15 minutes. (Candy mixture is extremely hot and can cause severe burns! Handle with care! If mixture is too thin, cook a little longer; if mixture is too thick, add a little more water.) Let cool and pour into a squeeze bottle.

Step 7

For the doughboy: Preheat oven to 450 degrees F.

Step 8

Roll a 5- to 6-ounce ball of thawed dough into a 4-inch square. Place 2 tablespoons apple filling in center of dough. Stretch opposite sides of dough up and pinch to seal until a rectangular "apple pillow" is made. Brush with butter, dust with cinnamon sugar and bake until golden brown, 12 to 14 minutes, Repeat with remaining dough and filling.

Step 9

Serve immediately with vanilla ice cream; drizzle cinnamon glaze over doughboy and ice cream. Then, enjoy!

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