Caramel Apple Cheese Curds

 

Caramel Apple Cheese Curds

Cinnamon Apple fritter meets Ellsworth cheese curds...DELICIOUS!!
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Ingredients Method

Ingredients
  

Overall
  • 2 tbsp vegetable oil for frying
  • 16 3” x 3” baked filo squares
  • 1 stick butter melted
  • Cinnamon sugar for dusting (1/2 cup sugar + 1 Tablespoon ground cinnamon)
  • Whipped cream, sliced apples, & fresh mint for garnish
Apple Compote
  • 8oz Granny Smith apples – ¼” dice
  • 4 floz hard cider
Batter
  • 1-1/2 cup pancake mix
  • 1/2 cup all –purpose flour
  • 1 egg
  • 12 floz beer
  • 1 lb Ellsworth Cheese Curds
  • 1 cup corn starch, for dredging
Maple Bourbon Caramel Sauce
  • 1 cup firmly packed brown sugar
  • 4 oz butter
  • 1/4 cup half and half
  • 1/4 cup maple syrup
  • 1/4 cup bourbon
  • 1 tsp balsamic

Method
 

GOLDEN FILO SQUARES
  1. Prepare filo by layering 5 sheets with melted butter brushed in-between each layer and dust top layer with cinnamon sugar. Cut into 3” x 3” squares.
  2. Place squares on a non-stick sheet pan and bake in preheated 400-degree oven until golden brown. Remove from oven and let cool.
APPLE COMPOTE
  1. Prepare apple compote by sautéing diced apples in clarified butter. Add hard cider and 1 tablespoon cinnamon sugar. Simmer on medium heat until most of the liquid has reduced and apples are soft.
CARAMEL SAUCE
  1. Heat brown sugar and butter over medium-high heat in a large saucepan. Stir constantly with a wooden spoon until sugar is dissolved. Add remaining ingredients and bring to a boil in a large saucepan over medium-high heat. Boil, stirring constantly for 3-4 minutes until smooth and thick. Serve warm or room temperature. Store any remaining caramel in the refrigerator using a screw-top jar for up to a month.
FRY CHEESE CURDS
  1. Prepare batter by placing pancake mix, flour, egg and beer in a mixing bowl. Whisk to combine evenly. Should be a smooth thin batter.
  2. Place 2 quarts of oil in a 4-quart sauce pot and heat to 350-360 degrees. Check with thermometer and adjust temp. as needed to ensure a constant temperature.
  3. Place cheese curds approx. 8 at a time into corn starch, shake off excess and drop into batter.
  4. Using fingers gently place cheese curds into hot oil shaking off excess batter as you go.
  5. Once golden brown remove with a strainer and place in a mixing bowl.
  6. Toss with a generous Tablespoon of cinnamon sugar. Set aside and keep warm until assembly. Repeat process until all cheese curds have been fried and dusted with cinnamon sugar.
ASSEMBLY
  1. Place one square of baked filo in center of plate. Top with 2 ounces of warm apple filling and approx. 3-4 fried cheese curds. Top with additional baked filo square.
  2. Garnish with vanilla whipped cream, caramel sauce, fan of thin sliced apples and a sprig of fresh mint.

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