Summer’s wrapping up and we’re looking forward to all the flavors of fall including apple everything!! (no offense, pumpkin spice. You’re like the New England Patriots of flavors.)
We’re delighted to bring you Apple Rye Churros. A decadent treat with a wholesome, savory side. This one will have your friends, kids, neighbors, co-workers asking for the recipe. Chef Anthony does it again!
Here’s what you’ll need for the filling:
2 cups apples, cut into around 1/2 inch cubes with the skin still on. (We used McIntosh.)
1 cup water
1/2 cup sugar
Juice of 1 lime
And the pastry:
1 cup water
1 cup suger
1 cup rye flour (You can use either dark or light rye flour depending on preference!)
Other things you’ll need:
2 pastry bags and 1 pastry bag nozzle (See note below for secret adaptation.)
Enough vegetable oil to fill a frying pan a few inches deep
A food thermometer (If you like to live life on the edge without a thermometer because you “just know” when your oil is hot enough, we aren’t going to stop you!)
A drinking straw (If you happen to have a non-disposable one, that would work really well!)
Cinnamon and sugar blend for your finished churros to swim in.
Now that you have your stuff:
Mix the chopped apples, water, sugar and lime juice. Put the mix in a saucepan over medium heat until apples are soft and the liquid has thickened a bit to a nice syrupy consistency. Blend until puréed. Set purée aside to cool.
Now, time to start your pastry. Combine the water and sugar in a saucepan over medium heat until the sugar is dissolved and mixture is syrupy. Then stir in your rye flour. It will be a sticky, pasty texture. Add this to a pastry bag with nozzle. Don’t tell Chef Anthony we said this, but you can always use a freezer bag with one corner snipped off. In this case, you’ll want to make sure your dough has cooled off sufficiently because freezer bags are not as sturdy as a pastry bag.
Heat oil to 350 degrees F (or until you “just know” it’s hot enough). Squeeze out little logs of about 3 inches and slice off directly into your hot oil. You’ll probably want to use kitchen scissors if you are using a bag without a metal tip so your logs have a clean break. Leave in oil until golden brown, scraping gently off the bottom of your pan if you encounter some stickage.
Once your churro pastries have cooled to the touch, snip the tips off each end. You’ll probably want to eat these and not throw them away because they are delicious. Now, gently hollow out the insides of the churros with your straw. Spoon your apple purée into a new pastry bag. (This one doesn’t need a metal tip.) Gently fill each churro with apple, going in from each end.
Roll your happy, little apple rye churros in a pile of luscious sugar cinnamon blend to finish then ENJOY!!