Baked Apple Pralines with Cinnamon and Dried Apples Recipe
Introduction
Baked apple pralines are a delightful German-inspired dessert combining the warm flavors of cinnamon, dried apples, and creamy white chocolate. These easy-to-make treats are perfect for sharing or enjoying as a special sweet bite at home.
Ingredients
- 50 g dried apple rings
- 50 ml apple juice
- 75 g cream cheese, room temperature
- 1 tbsp icing sugar (optional)
- 2-3 drops bitter almond flavoring
- 175 g speculoos cookies, finely crumbled
- ½ tsp cinnamon
- 100 g white chocolate, melted
- 200 g white chocolate, melted (for coating)
- ¼ tsp cinnamon for sprinkling
Instructions
- Step 1: Finely grind the speculoos cookies in a food processor. Cut the dried apple rings into small pieces and place them in a small bowl with the apple juice. Let soak for about 15 minutes until the apples have absorbed the juice. To speed this up, microwave the apple juice and apple pieces briefly. Drain any excess liquid and gently pat the apple pieces dry to keep the mixture from becoming too moist.
- Step 2: In a separate bowl, mix the cream cheese and icing sugar until creamy. Add the crumbled cookies and ½ teaspoon cinnamon, mixing well. If you like, add 2-3 drops of bitter almond flavoring. Gently fold in the melted white chocolate and the soaked apple pieces. Cover and refrigerate for one hour.
- Step 3: After chilling, line a baking sheet or plate with parchment paper. Use a teaspoon to scoop out portions of the mixture, then roll each into a ball with your hands. Place the balls on the parchment. Chill them in the refrigerator for 30 minutes or, for quicker setting, in the freezer for 10 minutes.
- Step 4: Remove the balls from the fridge. Using a fork, dip each praline into the melted white chocolate to fully coat. Let excess chocolate drip off, then place back on the parchment paper to dry.
- Step 5: Sprinkle each praline lightly with ¼ teaspoon cinnamon. Let them set in the refrigerator for about 30 minutes before serving.
Tips & Variations
- To enhance the almond flavor, try adding a bit more bitter almond extract or substitute with vanilla extract if preferred.
- Use dark or milk chocolate for coating if you want a richer or less sweet finish.
- For a softer texture, do not over-dry the apple pieces after soaking.
- Swap speculoos cookies with digestive biscuits for a different but equally delicious cookie base.
Storage
Store the baked apple pralines in an airtight container in the refrigerator for up to 5 days. They are best enjoyed chilled but can be brought to room temperature for 10 minutes before serving. Refrain from freezing as it may affect the texture of the cream cheese filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh apples instead of dried apples?
Fresh apples contain more moisture, which could make the pralines too soft and cause them not to hold their shape well. Dried apple rings are recommended for the best texture.
Is it possible to make these pralines vegan?
You can substitute cream cheese with a vegan alternative and use dairy-free white chocolate. Make sure the speculoos cookies are vegan-friendly or replace them with vegan biscuits.
PrintBaked Apple Pralines with Cinnamon and Dried Apples Recipe
Indulge in these delightful baked apple pralines, combining the warm flavors of cinnamon, dried apples, and creamy white chocolate. This easy-to-make German dessert features a smooth cream cheese base blended with speculoos cookies and a hint of bitter almond, creating perfectly shaped pralines coated in melted white chocolate and dusted with cinnamon for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 chocolates 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: German
Ingredients
Apple Mixture
- 50 g dried apple rings
- 50 ml apple juice
Praline Base
- 75 g cream cheese, room temperature
- 1 tbsp icing sugar (optional)
- 2–3 drops bitter almond flavoring
- 175 g speculoos cookies, finely crumbled
- ½ tsp cinnamon
- 100 g white chocolate, melted
Coating
- 200 g white chocolate, melted (for coating)
- ¼ tsp cinnamon for sprinkling
Instructions
- Prepare Apple Mixture: Finely grind the speculoos cookies in a food processor. Cut the dried apple rings into small pieces and place them in a small bowl with the apple juice. Let them soak for about 15 minutes until the apples absorb the juice. For quicker soaking, briefly microwave the mixture. Drain and gently pat the apple pieces dry to prevent the pralines from becoming too moist.
- Mix Cream Cheese Base: In a bowl, mix the cream cheese and optional icing sugar until creamy. Add the ground speculoos cookies and cinnamon, mixing well. If desired, add bitter almond extract. Gently fold in the melted white chocolate and the dried apple pieces. Cover and refrigerate for one hour to firm the mixture.
- Shape Pralines: Once chilled, line a baking sheet or plate with parchment paper. Using a teaspoon, scoop out small amounts of the mixture, roll into balls by hand, and place on the parchment. Repeat until all mixture is used. Chill the balls for 30 minutes in the refrigerator or 10 minutes in the freezer to help them set.
- Coat Pralines: Remove the pralines from chilling. Using a fork, dip each ball completely into the melted white chocolate coating, allowing excess chocolate to drip off. Place them back on the parchment paper to dry.
- Finish and Set: Sprinkle each coated praline lightly with cinnamon. Allow them to set in the refrigerator for about 30 minutes before serving.
Notes
- Microwaving the apples with the juice speeds up soaking time.
- Patting the apples dry is crucial to maintain the praline texture and prevent softness.
- The icing sugar is optional depending on your sweetness preference.
- Use a fork to coat pralines evenly and remove excess chocolate for a smooth finish.
- Store pralines in the refrigerator to keep them firm and fresh.
Keywords: Baked apple pralines, cinnamon pralines, German dessert, cream cheese pralines, white chocolate pralines, speculoos cookies dessert
