Ingredients

• 1/4 cup warm water (about 110 degrees)
• 1 teaspoon dry active yeast
• 1 teaspoon sugar
• 2 cups bread flour
• 1 teaspoon salt
• 1/2 cup cold water
• 1 teaspoon vanilla extract
• 1 teaspoon butter
• 8 ounces mascarpone cheese
• 8 ounces ricotta cheese
• 1/4 cup sugar
• 2 tablespoons Calvados ( apple spice brandy)
• 2 tablespoons butter
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon flour
• 2 golden delicious apples, 1/4 -inch slices
• 1 tablespoon lemon juice
• 1/4 cup Calvados, (apple spiced brandy)
• 1/4 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• Pinch salt
• 2 tablespoons butter
• 1/2 cup flour
• 1/2 cup brown sugar
• 1 cup pecans chopped

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Instructions

1. In a bowl, combine warm water, yeast and sugar. Let stand. In the food processor, combine flour, salt and pulse. Add the yeast mixture, cold water, vanilla and butter. Pulse until a ball is formed. Scrape dough out onto a lightly floured counter and knead until dough is smooth. Allow dough to rest for 2 to 3 minutes. Divide dough in half and form 2 balls. Place dough in separate bowls, cover with plastic wrap. Allow to rise at room temperature for about 1 hour, then store in the refrigerator 2 hours to overnight.
2. CHEESE MIXTURE: Combine cheeses, sugar and Calvados in a bowl. Let rest.
3. FOR APPLES: In a food processor pulse butter, flour, brown sugar, and pecans into coarse crumbs. Cook for 3 to 4 minutes until slightly softened. Flame Calvados. Add cinnamon, nutmeg, and salt let cool.
4. FOR CRUMB TOPPING: In a food processor pulse butter, flour, brown sugar and pecans into coarse crumbs. Cook in a non-stick saute pan for 1 minute. Let cool. ASSEMBLY: Spread each dough to form a 10-inch circle. On each dough circle spread half of the cheese mixture. Top with half of the apples, and sauce. Sprinkle half crumb mixture, and bake at 475 degrees for 8 to 10 minutes. Serve warm, with vanilla ice cream and dust with cinnamon sugar.