(Family Features) As the seasons shift from summer to fall, you can begin looking forward to warm flavors and fresh inspiration with new takes on favorite comfort foods inspired by the 2015 Baking and Decorating Trends from the Wilton Test Kitchen. Check out a few fall favorites, featuring trend-worthy flavor combinations we’re sure you’ll fall in love with too.
Middle Eastern and North African flavors have become increasingly popular ingredients in baking and other sweet treat making. Wilton’s Cinnamon and Aleppo Pepper Braided Loaf recipe is reminiscent of classic cinnamon bread, but served with a side of sass as it weaves in a mild, almost citrus-like heat with Aleppo peppers.
For dessert, tap in to the “fruitful possibilities” trend with this Hard Apple Cider Tart. The tart plays up crisp, light apple flavor with a refreshing bite of hard cider. Produce sections are piled high with ever-expanding selections of fruit. Each type boasts its own signature flavor, texture, fragrance and color.
For more flavor and recipe inspiration, visit wilton.com/treatology.
CINNAMON AND ALEPPO PEPPER BRAIDED LOAF
6 tablespoons butter, softened
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon crushed Aleppo pepper
1 package (16 ounces) hot roll mix
1 cup warm water
1/4 cup butter, softened
1 egg yolk
1/2 cup all-purpose flour
Heat oven to 350 F. Prepare 9-by- 5-inch loaf pan with vegetable spray.
In small bowl, stir together butter, sugar, flour, cinnamon and Aleppo pepper bowl until well combined.
In large bowl, stir together hot roll mix and included yeast packet. Add water, butter, egg and egg yolk; stir until dough forms (dough will be very sticky). Turn out onto well-floured surface and knead 1/2 cup flour in until smooth dough forms, about 5 minutes. Cover and let rest 5 minutes.
Roll dough into 20-by-12-inch rectangle. Spread filling evenly over dough surface. Roll up from long end as for cinnamon rolls, pinching seam and ends to seal. Cut log in half lengthwise. Twist pieces together and place in prepared pan in “S” shape, tucking ends under. Cover pan and let rise in warm area 15 minutes.
Uncover loaf and bake 30- 35 minutes or until loaf is golden brown and sounds hollow when tapped. Let cool in pan on cooling grid 5 minutes then turn out onto grid to cool completely.
HARD APPLE CIDER TART
1/2 cup (1 stick) butter, melted
1/4 cup granulated sugar
1/2 teaspoon Wilton Pure Vanilla Extract
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 tablespoon granulated sugar
1/8 teaspoon ground cinnamon
Pinch of salt
2 medium red baking apples, such as Braeburn, cored and sliced 1/8-inch thick
1 bottle (12 ounces) hard apple cider
3 tablespoons light corn syrup
2 tablespoons granulated sugar
Heat oven to 350 F. Prepare 9-inch tart pan with vegetable spray.
In large bowl, stir together melted butter, sugar, vanilla and salt. Add flour; stir until just combined. Evenly press into bottom and up sides of pan. With fork, prick dough all over. Refrigerate 30 minutes.
Remove tart from refrigerator; bake 12-14 minutes or until lightly browned. Cool completely.
In small bowl, combine sugar, cinnamon and salt. Arrange apples in tart pan in overlapping circular pattern, working from outside in. Sprinkle with cinnamon sugar mixture.
Bake on cookie sheet 55-60 minutes until apples are soft and crust is golden brown.
While tart bakes, make glaze. In large skillet, cook cider over medium heat until liquid has reduced to 2 tablespoons, about 10-15 minutes. Reduce heat to low; add corn syrup and sugar. Stir continuously until sugar has dissolved. Remove from heat and cool.
Re-warm glaze over low heat, if needed, and brush on tart when it is removed from the oven. Cool tart completely in pan on cooling grid.