For the dough: 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.
For cheese mixture: Combine cheeses, sugar and Calvados in a bowl. Let rest.
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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe Courtesy Chefs Salvador Passalacqua and Biagio Iuliano of DiMaio's Ristorante, Berkeley Heights, NJ
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