Caramel Apple Naan

These are delicious stuffed dessert naan worth all the effort of making and waiting! The caramel apple filling along with pecan and butterscotch chips make a divine filling that makes this a unique dessert.

Come this fall season, this caramel apple naan is a must to make. These naans are a crave worthy dessert with tons of apple filling. The dough is also made with applesauce enhancing the flavors. The cinnamon butter elevates the flavors exponentially. Apples and cinnamon pair well. As your apple trees are fully loaded with fruits, these naans are a great way to enjoy apples in a dessert form.

The following ingredients are required to make this naan:

All purpose flour - The flour gives the characteristic naan flavor. Whole wheat flour can also be used.

Salt - Adds flavor

Cinnamon - A perfect flavor combination for apples. This adds extra aroma and flavor to the naan dough.

Applesauce - Adds apple flavor as well as results in a soft naan.

Sugar - To activate the yeast.

Active dry yeast - Leavening agent for the naan. Instant yeast can also be used.
Olive oil - to prevent the dough from drying.

The cinnamon butter and caramel apple pie filling makes these naan extra craveable and addictive. The following ingredients are required to make the caramel apple filling and cinnamon sugar butter.

Cinnamon - Adds flavor and aroma

Butter - softened butter works great.

Sugar - Sweetens the butter. A little is also required to cook the apples.

Apples - Diced and grated apples are used here. It is important to dice them fine as that would enable easy flattening of the naan. Any apple varieties could be used, and this recipe uses a mixture of Granny Smith and Fuji apples.

Sugar - vegan friendly sugar is used to make caramel.

Butter and heavy cream are required to make caramel sauce. Store-bought caramel sauce could also be used.I prefer to make my own, just as the way I make for this caramel apple dip.

Pecans - Adds to the nutty flavor of the filled naan. They also add to the proteins. This along with apple and cinnamon makes this a perfect fall recipe.Butterscotch chips - These make it extra sweet and a bite of this here and there makes this naan a delicious one!

These naan are made on stovetop with a pan and inverting it to cook the top of the naan. These Cana also be baked at 450 degrees in the oven.

How to store these naans?

The caramel apple stuffed naans can be refrigerated for up to a week, and can be frozen for up to three or six months.

Ingredients

Makes 9

For the Naan dough

All purpose flour - 2 and ¼ cup

Salt - 1 tsp

Sugar - ½ tsp

Apple sauce - ½ cup

Melted butter - 1 tbsp

Water - ⅓ cup

Active dry yeast - 2 tsp

Cinnamon - ¼ tsp

Caramel Apple filling

Sugar - ½ cup

Caramel

Butter - 1 tbsp

Heavy cream  - ¼ cup

Fuji Apples - 4 cup chopped

Green apple - 1 and ¾ cup, grated

Butter - 1 tbsp

Pecan - ½ cup, toasted

Butterscotch chips - ⅓ cup

For Cinnamon sugar Butter

Butter - 4 tbsp

Sugar - 4 tbsp

Cinnamon - 1 tsp

Method

Activate the yeast with a little warm water and sugar. To a bowl add the flour, salt, and cinnamon, mix thoroughly. Add the apple sauce and activated yeast. Knead to a smooth dough. Apply a little oil, cover and set aside to double in size for about one to one and a half hour.

In the meantime, heat sugar over medium flame until caramelizes. Then add the butter and heavy cream, mix thoroughly taking care as it might splash. Remove from flame and set aside.

Heat a heavy bottomed pan over medium heat. Add a tablespoon butter and add the chopped apples. Cook for about 5-6 minutes. Then add the grated apples, cinnamon and caramel sauce. Cook until the mixture reduces and loses all the moisture. The consistency should be such that it is possible to roll the apple filling into balls.

Pulse the pecan and then add the butterscotch chips, pulse again.

Add this to the apple mixture, combine well, roll into nine balls.

Prepare the cinnamon butter by mixing bitter, brown sugar, and cinnamon. Set aside.

Once the dough has doubled in size, punch and knead to smooth dough. Divide the dough into nine equal portions.

Apply a little oil to a piece of aluminum foil. Take a portion of the dough and gently elongate with your finger tip to a 5-in disc. Place a portion of the caramel apple filling. Gently close the dough into a ball and flatten with your hand to about quarter inch thick naan.

Heat a cast iron pan over medium to high heat. When it is nice and hot, lower to gas mark level 6. Apple a generous amount of oil over one of naan. Transfer this side to the pan and let it cook for about 3 minutes. Then flip the pan and cook for about two minutes. Finally brush with a generous amount of cinnamon sugar butter.

Repleat with the remaining dough portions. Store in a cool dry place. Serve hot/warm with an extra smear of butter.

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