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Description:
About this item:
This is NOT your mom's cinnamon! Our specially imported ground Vietnamese cinnamon is a top-seller, demanded by savvy cooks and bakers nationwide. Because of its higher oil content, Vietnamese cinnamon disperses more fully throughout your baked goods, giving them cinnamon-through-and-through flavor.s
Review:
4.9 out of 5
97.50% of customers are satisfied
5.0 out of 5 stars Great product! Superior flavor and scent
We really love this product! It has a great flavor and smells very tasty. I liked it so much, I bought another container of it. Makes super delicious apple pies. Everyone loves the flavor it gave my Dutch apple pie.Dutch Apple Pie Recipe (I found online with notes as I tweaked it)Prep Time55 minsCook Time1 hrChill Time:2 hrsTotal Time3 hrs 55 minsPreheat the oven to 375 degrees F.1 pie dish (standard-sized)IngredientsFor the Pie Crust:1 1/4 cups all-purpose flour1/2 teaspoon kosher salt1/4 cup unsalted butter, cold2 1/2 tablespoons vegetable oil1/4 cup ice water (approx.)For the Apple Pie Filling:10 apples, medium (approx.) - (I used 5-6 XL Yellow Opal apples, it will look like a lot of apples, but don't skimp)1/2 cup granulated sugar3 tablespoons all-purpose flour2 tablespoons lemon FRESH juice2 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg, (or 1/8 teaspoon freshly grated)1/4 teaspoon kosher salt1/8 teaspoon ground cloves1 pinch of cayene powder - for a kickFor the Crumb Topping:8 tablespoons unsalted butter1 1/2 cups all-purpose flour1/2 cup light brown sugar1 teaspoon ground cinnamon1/4 teaspoon kosher saltOptional Garnish:powdered sugarInstructionsTo Make the Pie Crust:Place the flour and salt in a large bowl, and whisk to combine.Add the oil, stirring with a fork until the mixture resembles coarse crumbs.Cut the butter into thin slices and toss in the flour mixture to coat.Dribble ice water in, a tablespoon at a time, mixing just until the mixture can hold its shape. (You may need slightly more or less water.)Tumble the dough out of the bowl and onto a large sheet of plastic wrap.Use the plastic wrap to gather the dough into a disc shape, then wrap the dough tightly and press down on it firmly to compact it.Chill the dough in the refrigerator for 1 hour.Flour the work surface, rolling pin, and the chilled dough lightly, then roll out to 1/4-inch thickness, and fold into thirds. Give it a quarter-turn, fold into thirds again, then repeat one more time.Refrigerate for one more hour,Roll out the pie crust dough to a little larger than the width of your pie pan and gently nestle it in, allowing any excess to drape over the sides. ( I suggest spraying your pan first)Trim, fold under, and crimp the edge, then chill.To Make the Apple Pie Filling:Peel, quarter, and cut out the cores of the apples.Cut into 1/8-inch to 1/4-inch thick slices.- use a mandeline if you have one. Will save your sanity! ;)Toss together in a large bowl with sugar, flour, lemon juice, cinnamon, nutmeg, salt, and cloves and cayenne if youre using it.Transfer the filling to the prepared pie shell and chill.To Make the Crumb Topping:Melt the butter in a small dishMix flour, brown sugar, cinnamon, and salt.Drizzle the melted butter slowly while turning the flour mixture with a fork. This will make the Dutch crumbles.Carefully top the pie with the crumbles.To Bake the Dutch Apple Pie:First loosely cover the whole pie with foil so it doesnt burn the crust you worked so hard to make perfect.Bake the pie until the apples feel softened and tender when pierced with a toothpick, but not mushy (approx. 55 to 60 minutes).*After the apples are at your desired softness, take the foil off and let the crust brown another 5-10 minutes.Keep an eye on this step so the crust doesnt burn.(you will have to play with this step, depending on your own oven)Cool completely and dust with powdered sugar (optional) before slicing.I also melted a caramel sauce over the pie. It was a hit with everyone!I have made this pie about 4 times and these are the steps that worked out for me. I hope you like this recipe as much as we have.
5.0 out of 5 stars Wonderful and intense
This is amazing cinnamon. A great value. It is pretty intense/strong but they offer an Indonesian option if you’re looking for more “normal” cinnamon. The only downside is the the best by date is pretty short for the size of the container, but it stays good way past that date.
5.0 out of 5 stars My favorite
Hands down my favorite cinnamon. It has a nice depth of flavor & just makes everything you put it in better. I even sprinkle it in my coffee.
5.0 out of 5 stars The Best!
This is the only cinnamon I use, there used to be a kitchen supply store near my home, and I'd pick it up there. Now I order it on Bolo. I love how it smells and if you taste it right out of the jar, it tastes delicious like it has sugar in it, but doesn't, and not bitter. Love this cinnamon!
5.0 out of 5 stars Best cinnamon ever!
I made a batch of cinnamon rolls and something was missing with the organic cinnamon I had tried. I tried this cinnamon and it was a game changer. Best cinnamon I have ever purchased. My cinnamon rolls were perfect this time around. I have previously purchased Kirkland's which is also very good cinnamon.
5.0 out of 5 stars The best cinnamon!
This is the best cinnamon I've tried. It's spicy and flavorful.
5.0 out of 5 stars Wonderful Cinnamon!!
This cinnamon is absolutely delicious. The cinnamon fragrance is lovely. I’ve used it in several bakes and I encourage you to buy it.
4.0 out of 5 stars Nice but not epic
A very nice cinnamon, but not as spicy and pungent as Spice Islands Saigon Cinnamon was years ago. Better than McCormicks, though.
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King Arthur Flour, Vietnamese Cinnamon, Certified Kosher, Nut-Free, 3 Ounces
BHD6205
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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