Bakeapples, or cloud berries are a Newfoundland favorite but this recipe can be adapted to use any simple fruit compote or jam like raspberry, strawberry or peach.
Course
Dessert
Prep Time20minutes
Cook Time30minutes
Total Time50minutes
Servings8-10 servings
AuthorBarry C. Parsons
Ingredients
For the Sweet Biscuits
1 ¾cupsflour
½cupsugar
2tspbaking powder
½cupvery cold butter cut in cubes
2tspvanilla extract
2tbsplemon juice
½cupmilk
For the White Chocolate Cream Cheese Filling
8ozcream cheesecut in small chunks
1 ½cupswhipping cream
½cupwhite chocolate chipsmelted and cooled
1tspvanilla extract
For the Bakeapple Jam
2cupsbakeapples
1/2cupsugar
Instructions
To prepare the Sweet Biscuits
In a food processor, combine the flour, sugar and baking powder.
Pulse process until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture. Transfer from processor to a large bowl.
Mix together the vanilla extract, lemon juice and milk.
Pour over the dry ingredients and toss together lightly just until a soft dough forms. Do not over mix.
Roll or pat the dough out onto a flour covered board and cut out the biscuits with a biscuit cutter. Transfer the biscuits onto a parchment lined or silicone lined baking sheet about 2-3 inches apart leaving room for them to spread a little as they bake.
Brush the tops with an egg wash made by whisking together 1 egg and 2 tbsp water. Sprinkle the egg washed biscuits with white sugar or turbinado sugar.
Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.
To prepare the White Chocolate Cream Cheese Filling
Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth.
Melt the white chocolate chips in a double boiler (but do not over heat, just at the melting point is best))
Beat the melted white chocolate into the cream cheese and cream mixture. Chill the filling completely before assembling the shortcakes.
To prepare the Bakeapple Jam
Very slowly simmer the bakeapples with ½ cup sugar for about 20-30 minutes, stirring occasionally. Cool completely.
To assemble the shortcakes.
Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.