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Raspberry Apple Stacks

(2)
  2 reviews
  • 25 min prep time
  • 55 min total time
  • 5 ingredients
  • 8 servings
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Bake up giant muffin pastries layered with Grands biscuits, raspberry jam, apples and brown sugar.

Bake-Off® Contest 46, 2013
Kelly Story
Sunnyside, Washington

Ingredients

2
small apples, peeled, cored
1
can Pillsbury™ Grands!™ Flaky Layers refrigerated honey butter biscuits
1/4
cup seedless red raspberry jam
1/3
cup packed brown sugar
1 1/2
cups powdered sugar

Steps

  • 1 Heat oven to 350°F. Lightly spray 8 jumbo muffin cups or 8 (6 oz) custard cups with Crisco® Original No-Stick Cooking Spray. Cut each apple into 8 thin rings about 1/4-inch thick.
  • 2 Separate dough into 8 biscuits; separate one biscuit into 3 layers. Place one layer in bottom and 1/2 inch up side of muffin cup. Top with one apple ring, cutting to fit if necessary. Spoon rounded 1/2 teaspoon of the raspberry jam in center of apple ring; sprinkle with 1/2 teaspoon brown sugar. Repeat layers, ending with biscuit layer on top. Press edges of layers together. Repeat with remaining biscuits, apples, jam and brown sugar. Sprinkle any remaining brown sugar onto tops of biscuits.
  • 3 Bake 17 to 23 minutes or until deep golden brown. Cool in pan 5 minutes.
  • 4 Meanwhile, in small bowl, mix powdered sugar with 2 tablespoons water until smooth. If necessary, add water 1 teaspoon at a time until of drizzling consistency. Run knife around edges to loosen biscuits. Remove from pan; top each with about 1 tablespoon glaze. Serve warm or cool.
  • 1 Heat oven to 350°F. Lightly spray 8 jumbo muffin cups or 8 (6 oz) custard cups with Crisco® Original No-Stick Cooking Spray. Cut each apple into 8 thin rings about 1/4-inch thick.
  • 2 Separate dough into 8 biscuits; separate one biscuit into 3 layers. Place one layer in bottom and 1/2 inch up side of muffin cup. Top with one apple ring, cutting to fit if necessary. Spoon rounded 1/2 teaspoon of the raspberry jam in center of apple ring; sprinkle with 1/2 teaspoon brown sugar. Repeat layers, ending with biscuit layer on top. Press edges of layers together. Repeat with remaining biscuits, apples, jam and brown sugar. Sprinkle any remaining brown sugar onto tops of biscuits.
  • 3 Bake 17 to 23 minutes or until deep golden brown. Cool in pan 5 minutes.
  • 4 Meanwhile, in small bowl, mix powdered sugar with 2 tablespoons water until smooth. If necessary, add water 1 teaspoon at a time until of drizzling consistency. Run knife around edges to loosen biscuits. Remove from pan; top each with about 1 tablespoon glaze. Serve warm or cool.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
0mg
0%
Sodium
490mg
21%
Total Carbohydrate
68g
23%
Dietary Fiber
1g
4%
Sugars
34g
34%
Protein
3g
3%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2013
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