Bakeapple White Chocolate Shortcakes

This is a simple but impressive dessert that I sometimes make partly ahead of time. The filling and the bakeapple topping can be made the day before if you like. The filling needs time to chill thoroughly anyway, so it is even better to make it a day in advance. The biscuits are quite quick to make on the day you serve this dessert and are always best, fresh-baked. Practically any good homemade jam is substitutable in this recipe; just use your favorite. I do have a fondness for the combination of white chocolate and bakeapples though.

Begin by making a batch of sweet biscuits. I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.

Sweet Biscuits

In a food processor, combine:
1 ¾ cups flour
½ cup sugar
½ cup sugar
2 tsp baking powder

Cut in:
½ cup very cold butter cut in cubes

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:
2 tsp vanilla extract
2 tbsp lemon juice
½ cup 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. Bake in a preheated 375 degree oven for 15-20 minutes or until evenly golden brown. Cool thoroughly. Makes 8 -10 biscuits.

White Chocolate Cream Cheese Filling:
8 oz cream cheese, cut in small chunks
1 ½ cups whipping cream
½ cup white chocolate chips, melted and cooled
1 tsp vanilla extract

Whip cream to soft peaks. Add cream cheese slowly, beating continuously until smooth. Melt the white chocolate chips and beat into this mixture. Chill the filling completely before assembling the shortcakes.

To assemble:

Split biscuits in half and spoon onto the bottom half of the biscuit; cover with the biscuit top and top with some bakeapple jam.

Bakeapple Jam

Simmer 2 cups bakeapples with ½ cup sugar for about 20-30 minutes. Cool completely.