Apples & Pastry Lasagna. This is but one of the delicious and creative entries in the Lasagna Challenge! Click here to see the post: 8 Ways To Make Lasagna: Our Lasagna Cook-Off!
Apples & Pastry Lasagna
Applesauce Cake recipe adapted from one in Betty Crocker’s Cookbook
For the Applesauce cake:
- 2-1/2 c. all-purpose flour
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. pumpkin pie spice
- 1 tsp. salt
- 3/4 tsp. baking powder
- 1-1/4 c. sugar
- 1/2 c. butter, softened
- 1-1/2 c. Spiced Applesauce
- 1/2 c. water
- 2 eggs
- Buttery Pastry Dough, divided into 2 portions
- 3 McIntosh apples, cored, peeled and chopped into 2″ pieces
- 3 Cortland apples, cored, peeled and chopped into 2″ pieces
- 1-1/3 c. granulated sugar, divided
- 2 tsp. dark brown sugar
- 2 tsp. ground cinnamon
- 8 oz. cream cheese, softened
- 5 TB butter
- 1 c. confectioner’s sugar
- 1/2 tsp. vanilla extract
- 1 quart whipping cream
- Prepare the applesauce cake: Preheat the oven to 350° F. Line a large baking sheet (about 17.25″ x 11″) with parchment paper. Spray the parchment with nonstick spray for easier release.
- In a large bowl whisk together the flour, baking soda, pumpkin pie spice, salt and baking powder. Set aside.
- In the bowl of a stand mixer beat the 1-1/4 c. of sugar and the 1/2 c. of butter. Add in the applesauce and water. Add in the eggs one at a time. On low speed mix in the flour mixture in two or three additions, stopping once all ingredients are incorporated.
- Pour the mixture into the prepared pan. Use a rubber spatula to smooth and spread the batter out to fill the bottom of the pan. Bake for approximately 20 minutes until a tester comes out clean. Remove from the oven and allow to cool.
- Reset the oven to 375° F.
- Take one portion of pastry dough and roll it out on a floured surface into a large rectangle. Measure out a 9″ x 13″ rectangle (using an empty 9″ x 13″ baking dish is an easy way to do this) and use a sharp knife to cut the rectangle out from the rest of the dough.
- Line a large baking sheet with parchment paper. Carefully transfer the pastry rectangle to the baking sheet. Use a pastry brush to brush the crust all over with cold water. Bake in the preheated oven for approximately 25 minutes until the pastry is puffed, becoming crisp and beginning to brown. Remove and allow to cool on a cooling rack.
- Once the first pastry rectangle is out of the oven, repeat steps 6 and 7 with the second portion of pastry dough.
- Meanwhile, once the apple cake has cooled measure out a 9″ x 13″ rectangle and use a sharp knife to cut it out. Set aside.
- Place the chopped McIntosh and Cortland apples, 1/3 c. of the granulated sugar, the dark brown sugar and the cinnamon in a medium pan. Mix the ingredients together. Heat over medium-high heat for 5-7 minutes, stirring accasionally until the apples have softened. Remove from heat. Transfer the apples to a bowl and allow them to cool completely.
- Place a clean bowl and beater from a stand mixer into the refrigerator.
- Prepare the cream cheese frosting: in a medium bowl, beat together the cream cheese, butter, confectioner’s sugar and vanilla extract.
- Assemble the lasagna:
- Place the apple cake rectangle onto a flat serving platter. Spread the cream cheese frosting over the top of the cake.
- Place one of the baked and cooled pastry rectangles on top of the frosting. Spoon half of the cooked and cooled apples over the top of the pastry.
- Place the second pastry rectangle on top of the apple layer. Spoon the remaining cooked apples over the top of the pastry.
- Assemble the chilled bowl and beater on the stand mixer. Pour the whipping cream into the bowl and beat on high for about 5 minutes. Add in the remaining 1 cup of granulated sugar to the cream, and beat for another 5 minutes or so, until the cream has formed stiff peaks.
- Spoon the whipped cream over the top of the lasagna. Cover lightly with plastic wrap and refrigerate for 30 minutes or up to one hour. Slice and serve immediately.
Leftovers can be covered with plastic wrap and stored in the refrigerator for up to 2 days. The pastry layers will soften but the dessert will still be delicious!