Festive Fruit Ladder Recipe

5 1
Festive Fruit Ladder Recipe
Festive Fruit Ladder Recipe photo by Taste of Home
Publisher Photo

Festive Fruit Ladder Recipe

Be the first to add a review
5 1
Publisher Photo
'Festive' is the perfect word used to describe this Christmastime confection from Catherine Emerson of Arlington, Washington. “I am going to try it next with apricots and cinnamon or some of my home canned plums!”
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm fat-free milk (110° to 115°)
  • 1/2 cup sugar
  • 2 tablespoons butter, softened
  • 1 egg
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup apple cider or unsweetened apple juice
  • 4 cups thinly sliced peeled tart apples
  • 2/3 cup dried cranberries
  • 1 egg
  • 1 tablespoon water
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons water
  • 1/2 teaspoon almond extract
  • 1/4 cup dried cranberries
  • 2 tablespoons sliced almonds, toasted

Directions

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature.
Punch dough down; roll into a 15-in. x 12-in. rectangle. Place on a baking sheet coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled.
Beat egg and water; brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and almonds. Yield: 1 loaf (24 slices).
Originally published as Festive Fruit Ladder in Light & Tasty December/January 2008, p50

Nutritional Facts

1 slice: 172 calories, 2g fat (1g saturated fat), 20mg cholesterol, 71mg sodium, 36g carbohydrate (20g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch.

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm fat-free milk (110° to 115°)
  • 1/2 cup sugar
  • 2 tablespoons butter, softened
  • 1 egg
  • 1/2 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons plus 2 teaspoons cornstarch
  • 3/4 teaspoon ground cinnamon
  • 2/3 cup apple cider or unsweetened apple juice
  • 4 cups thinly sliced peeled tart apples
  • 2/3 cup dried cranberries
  • 1 egg
  • 1 tablespoon water
  • ICING:
  • 1 cup confectioners' sugar
  • 4 teaspoons water
  • 1/2 teaspoon almond extract
  • 1/4 cup dried cranberries
  • 2 tablespoons sliced almonds, toasted
  1. In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, egg, salt and 3 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 45 minutes.
  3. In a large saucepan, combine the sugar, cornstarch, cinnamon and cider. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in apples; cook 5-10 minutes longer or until crisp-tender. Remove from the heat; stir in cranberries. Cool to room temperature.
  4. Punch dough down; roll into a 15-in. x 12-in. rectangle. Place on a baking sheet coated with cooking spray. Spread filling lengthwise down center of dough. On each long side, cut 1-in.-wide strips 3 in. into center. Fold strips at an angle across filling; seal ends. Cover and let rise until doubled.
  5. Beat egg and water; brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Combine confectioners' sugar, water and extract; drizzle over loaf. Sprinkle with cranberries and almonds. Yield: 1 loaf (24 slices).
Originally published as Festive Fruit Ladder in Light & Tasty December/January 2008, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forFestive Fruit Ladder

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

More from Taste of Home