Apple pyramids
Makes 8
Ingredients
300 g puff pastry
1–2 sharp dessert apples, finely
chopped
30 g marzipan, finely diced
30 g coarsely chopped hazelnuts
30 g raisins soaked in water
2 tbsp sugar and cinnamon mixed
For glazing
1 egg white
1 egg yolk
1 tbsp milk
Method
Roll the pastry out on a floured surface
and cut into 8 squares (each approx.
15 x 15 cm).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Rinse the glass tray in cold water and
then arrange the apple pyramids on the
tray. Brush with milk and beaten egg
yolk and bake until golden.
Recommended settings
Function: Conventional heat
Temperature: 190–210 °C
Shelf level: 2
Duration: 20–25 m pre-heating
Alternative settings
Function: Fan plus
Temperature: 170–190 °C
Shelf level: 2
Duration: 18–25 minutes
Tip
Apple pyramids are best made with
sharp apples.
Baking
16
Содержание H6000BM
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