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Strudel approx 40 min
Preheat on OVEN 180°C. Mix the apples and lemon juice in a bowl.
Add the sugar, walnuts, sultanas, cinnamon and almonds and mix.
Take three sheets of filo pastry and brush them with melted butter.
Lay the sheet with the shortest side nearest you. Lay the second
5-6 cm over the longest side of the first sheet, overlapping the
third sheet over the second. Lay three more sheets of filo pastry
on top of each other. Pour the apple filling over the filo pastry, but
leave around 2.5 cm free around one sheet of pastry. Fold the
sides over the filling and brush with butter. Roll the pastry from the
long side and butter the last long sheet in to seal the strudel. Place
the strudel with the seam towards you on enamel shelf and place
in the lower shelf position. Brush with melted butter. Bake the
strudel for 35-40 mins on OVEN 180°C. Sprinkle with icing sugar
before serving.
Apple crumb cake approx 1 hr 10 min
Make a “pre-dough” by combining the milk and yeast. Use a whisk to
help dissolve the yeast. Mix in one tablespoon flour and one ta-
blespoon sugar. Cover bowl and place in a warm place for 60 mins.
During this time, you should see bubbles forming in the mixture.
In an electric mixer, whisk the butter until it is smooth. Add sugar
and continue whisk for 2-3 minutes. Change your mixer to the
dough hook. Add half the flour, milk, lemon juice, salt, and the
“pre-dough,” Combine all the ingredients. Gradually add remaining
flour until dough is no longer sticky. Knead dough for approx. 2
minutes. Transfer dough to a clean bowl. Cover in a warm place
for one hour or until it has doubled in size.
Preheat on OVEN 180°C, with the enamel shelf in the lower
shelf position. Prepare the crumb topping by combining all the
crumb ingredients. Drizzle lemon juice over the apple slices and
mix to distribute the juice over all the apple slices. Set aside.
Prepare a spring form tin by greasing it and dusting it with flour.
Remove the dough from the bowl and knead on a flour surface
for a minute or two. Roll the dough out to fit the tin. Transfer
dough to the tin. Top the dough with apple slices. Sprinkle the
apples with the sugar. Top the apples with crumbs.
Place tin on enamel tray and cook on OVEN 180°C for 50-60
mins, or until the dough and crumbs are golden brown. Remove
cake from oven and allow to cool completely.
ingredients
SERVES 4
600 g appes, preferably
Granny Smith, cores
removed, cut into rough
pieces, juice of 1 lemon,
3 tbsp brown sugar,
50 g walnuts, roughly chopped,
4 tbsp sultanas,
1 level tbsp cinnamon,
50 g almond shavings,
225 g filo pastry,
50 g butter, melted,
icing sugar to serve
Dish: enamel shelf, greased
ingredients
SERVES 4
For the Dough:
190 ml Milk, lukewarm
7 g Active Dry yeast
400 g Plain Flour, sifted
70 g Castor Sugar
85 g Unsalted Butter
Juice from Half of a
Lemon Pinch of Salt
For the Apples:
3 Apples, thinly sliced
Lemon Juice from One
Lemon 70 g Castor Sugar
For the Crumb Topping:
250 g Plain Flour
170 g Unsalted Butter
230 g Castor Sugar
1 pack Vanilla Sugar
Pinch of Salt
½ teaspoon Cinnamon
Dish: 3 bowls & spring form tin.
Desserts / Cakes
89
F0003BM51BP.indd sec89
2016/3/21 16:20:23
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