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– 122 –
Desserts and Pastries
A
PPLE
J
ALOUSIE
Makes: 2 slices
Ingredients:
3 cooking apples,
peeled and sliced thinly
¼ teaspoon cinnamon
pinch nutmeg
2 sheets ready rolled puff pastry
1 egg, lightly beaten
½ cup caster sugar
Method:
1. Place apples, cinnamon, nutmeg and sugar into
a 2-litre casserole dish. Cook covered on 1000 W
for 3 to 5 minutes. Drain well.
2. Preheat Convection to 200 °C.
3. Cut sheets of pastry in half. Place 2 halves of
pastry side by side on greased metal tray. Place
apple mixture on top leaving a 2 cm border
around the edge. Brush edges with beaten egg
and place remaining half of pastry on top of apple
mixture. Press to secure edges together. Brush
top with egg. Cut slits across the top of pastry.
Sprinkle with caster sugar.
4. Place metal tray in lower shelf position and cook
on 200 °C for 15 to 20 minutes.
A
PPLE
P
IE
Serves: 6 to 8
Ingredients:
Pastry:
185
g
butter
½ cup caster sugar
1 tablespoon lemon juice
1 egg
1½ cups plain À our
1 cup self-raising À our
Filling:
800
g
pie apples
¼ cup caster sugar
1 teaspoon arrowroot
1 teaspoon cinnamon
Method:
1. Preheat oven to Convection on 180 °C.
2. Using electric beaters or a food processor,
process all pastry ingredients except À our until
smooth and creamy. Add À ours and process until
combined. Press Ҁ of prepared pastry into the
base of a 23 cm pie plate. Add combined ¿ lling
ingredients to pie base. Roll remaining pastry
between two sheets of greaseproof paper to ¿ t
pie. Place on pie and press edges together.
3. Place on metal tray in lower shelf position. Cook
on 180 °C for 45 to 55 minutes.
C
INNAMON
P
OACHED
P
EARS
Serves: 4
Ingredients:
½ cup water
¼ cup sugar
½ teaspoon ground cinnamon
4 pears, peeled and sliced
Method:
1. Combine water and sugar in a 2-litre dish. Stir
to dissolve sugar. Add the pears and cinnamon
covered cook on 800 W for 15 minutes, stir
halfway.
To Cook by Auto Menu:
1. Combine all ingredients in a bowl. Select Auto
menu Fruit Poached, then select weight 500
g
and touch Start.
Apple Jalousie
F0003BH70QP_CB.indd 122F0003BH70QP_CB.indd 122 2014/7/9 13:34:072014/7/9 13:34:07
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