89
Desserts / Cakes
Strudel
approx 40 min
ingredients
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
fi
lo 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
fi
rst sheet, overlapping the third
sheet over the second. Lay three more sheets of
fi
lo pastry on top
of each other. Pour the apple
fi
lling over the
fi
lo pastry, but leave
around 2.5 cm free around one sheet of pastry. Fold the sides
over the
fi
lling 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.
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
fi
lo pastry,
50
g
butter, melted,
icing sugar to serve
Dish: enamel shelf, greased
Apple crumb cake
approx 1 hr 10 min
ingredients
Make a “pre-dough” by combining the milk and yeast. Use a whisk
to help dissolve the yeast. Mix in one tablespoon
fl
our 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
fl
our, milk, lemon juice, salt, and the “pre-
dough,” Combine all the ingredients. Gradually add remaining
fl
our
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
fl
our.
Remove the dough from the bowl and knead on a
fl
our surface for
a minute or two. Roll the dough out to
fi
t 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.
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.
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2016/3/21 16:20:23
2016/3/21 16:20:23
