Prepare the dough:
Eggs and a pinch of salt are mixed with a whisk together with the sugar, then vanilla and cinnamon are added. I want to tell you that it may seem extreme to put cinnamon on the counter and it really gets an intense taste due to it, but I love the strong aroma and taste of cinnamon and I think it's worth trying this option.
After mixing well, add the yogurt, oil, then flour and dry yeast (which does not require dissolution beforehand).
In order to obtain a dough that no longer sticks to the hand, a little more flour is needed.
Let the dough rest exactly as we wash it very well and then clean the apples and put them on the grater.
Then mix them with sugar (100 grams) and cinnamon and set aside.
The well-washed apple peels (about half the amount) are boiled in a bowl with a cup of water and two or three tablespoons of sugar and vanilla (to taste) and leave for about 30 minutes until a thick syrup results.
This version of kneading and filling the dough is not a simple one, so you can choose to make two sheets and put the filling in the middle and then proceed with the syrup as in my version.
I divided the dough into 7 pieces and spread each piece on a surface greased with oil (repeat the operation of oiling the surface to be stretched each time) then I filled it with grated apples. I was rolling the sheet carefully.
The sheet is quite fragile and can break easily if you stretch it too far, but even so you will enjoy a very tasty pie.
I placed each roll filled with apples in a round shape piece by piece on the semicircle.
Bake for 30 minutes at 180 degrees.
Meanwhile, from the resulting syrup we will take 100 ml of syrup and put it on the fire in a kettle together with 50 gr butter. We will pour this mixture over the pie after the 30 minutes and we will then leave it to bake for another 15 or 20 minutes at the same temperature.
Be sure to place the oven tray under the grill to prevent the syrup from leaking onto the bottom of the oven.
When it is ready, brown it nicely, take out the pie and leave it to cool (if it resists), then serve it powdered with powdered sugar.
Apfelstrudel & # 8211 Viennese strudel with apples
I talked to you a little about the history of strudel and about the existing variants when we proposed a quick Strudel recipe with sweet cheese and raisins. I say quick recipe because, instead of the traditional pie sheets, I used a ready-made puff pastry dough. Well, this time, I took my heart in my teeth and I wanted to prepare the dough myself, although I do not benefit from the most favorable conditions in the kitchen. I mean, first of all, the lack of a real table, around which to keep spinning and spreading the dough. Of course, this is the procedure: the dough is spread in the first phase with the rolling pin, but after that you have to spread it with your hands until you get a sheet so thin that you can read the newspaper through it. Sheet that, if made as per the book, must reach the size of the table! Since I only have a worktop, I struggled to spread the sheet and, I must admit, it didn't turn out exactly as I would have liked. All in all, however, the dough came out very tender, and the strudel was very tasty. And I can say that it was worth the effort, given that it is better than ready-made dough.
If in the case of sheets, the key to success is to obtain a very elastic dough (purpose for which the crust must be beaten well, as you will see below: P), in the case of filling, the traditional version involves sour and fragrant apples, sugar, cinnamon, raisins and breadcrumbs. In addition, I put a little vanilla flavor and some fried and ground almonds. Apfelstrudel is served hot to hot, powdered with sugar. In some countries that have borrowed this delicious dessert, strudel is also served with vanilla ice cream, whipped cream or vanilla sauce. Obviously, if you want to have less headaches, you can prepare the strudel with puff pastry or thin pie sheets.
Ingredients (for 8-10 servings):
& # 8211 flour 200 g + for sprinkling on the work surface
& # 8211 butter (80% fat) 155 g
& # 8211 1.3 kg apples (unclean)
& # 8211 rum essence 2 vials
& # 8211 raisins 50 g
& # 8211 pesmet 50 g
& # 8211 powdered sugar 100 g + for powdering
& # 8211 vanilla sugar 1 sachet
& # 8211 almonds 50 g
& # 8211 or 1 pc.
& # 8211 white wine vinegar 1/2 teaspoon
& # 8211 ground cinnamon 1 teaspoon
& # 8211 salt a teaspoon
For pie dough, sift the flour in a bowl and mix it with the salt. Put 50 g butter at room temperature. Knead lightly until you get like crumbs. Beat the egg with a fork, add the vinegar and make up to 75 ml with warm water. Gently pour this mixture over the flour, in the center, kneading continuously.
When you have finished putting the whole mixture of egg and water, you should get a homogeneous and supple dough. Knead for another 2-3 minutes after which it is time to move on to the & # 8220aggression & # 8221 of the dough :). Specifically, take the dough and hit it on the table, at least a hundred times, so that the dough becomes very elastic through the development of gluten. If you skip this stage, the dough will not have the necessary elasticity to be stretched, with your hands, very thin! After the slashing stage, place the dough in a warm, dry bowl lined with baking paper. Cover the bowl and let the dough rest for at least 30 minutes. After so much beating, he deserves a little rest, doesn't he: P? Preheat the oven to 220 degrees Celsius. Peel an apple, grate it and squeeze the juice. Cut them into cubes of about 0.5 cm. Put them in a bowl and add the rum essence, raisins, powdered sugar, vanilla sugar and cinnamon. Stir and set aside so that the apples leave a little juice and it is absorbed by the raisins.
In a pan, melt 30 g of butter. Put the breadcrumbs, mix and let it brown a little. Be careful not to lose sight of it because it tends to fry quickly! Turn off the heat and let it cool a bit. Put the almonds in a tray and put them in the oven for a few minutes. When they are fried a little, grind them with the robot. Mix the ground almonds with the fried breadcrumbs.
Melt the remaining butter (75 g) in a saucepan and let it cool. Spread a clean tablecloth on the work surface and sprinkle with flour. In the first phase, roll out the dough with the rolling pin. Carefully grease it with melted butter. The hardship only now begins: you have to spread the dough until it becomes a sheet as large as the entire work surface (well, almost the whole: P), so thin that you can read the newspaper through it. You can do this as follows: put your hands under the dough, carefully, and spread it lightly (by pulling) from the middle to the edge. Repeat the operation, sprinkling the dough with melted butter from time to time. As you can see in the picture, due to the fact that I could not turn around the worktop, I came out with a thin sheet, but not exactly uniform in thickness.
Once the sheet is stretched, cut its thicker edges and sprinkle it with butter again. In addition, I cut it in half, with the idea of preparing two strudels (and not to have too much crust in each). Sprinkle the mixture of breadcrumbs and fried almonds on the surface of the sheets. Place the composition of apples and raisins on the lower side and, with the help of the tablecloth, roll. Carefully place in a tray lined with baking paper. Grease the strudels with the rest of the melted butter.
Put in the hot oven and leave for 15 minutes. Lower the heat (to 190 degrees Celsius) and leave for another 40-45 minutes. Remove from the oven and sprinkle with powdered sugar. When it has cooled a bit, but not at all, cut the strudel into slices about 6-7 cm thick.
Apfelstrudel & # 8211 Viennese strudel with apples
I told you a little about the history of strudel and about the existing variants when I proposed a quick Strudel recipe with sweet cheese and raisins. I say quick recipe because, instead of the traditional pie sheets, I used a ready-made puff pastry dough. Well, this time, I took my heart in my teeth and I wanted to prepare the dough myself, although I do not benefit from the most favorable conditions in the kitchen. I mean, first of all, the lack of a real table, around which to keep spinning and spreading the dough. Of course, this is the procedure: the dough is spread in the first phase with the rolling pin, but after that you have to spread it with your hands until you get a sheet so thin that you can read the newspaper through it. Sheet that, if made as per the book, must reach the size of the table! Since I only have a worktop, I struggled to spread the sheet and, I must admit, it didn't turn out exactly as I would have liked. All in all, however, the dough came out very tender, and the strudel was very tasty. And I can say that it was worth the effort, given that it is better than ready-made dough.
Apple pie. Because I received some very good apples, around 3 kg, I just couldn't leave them to rot, could I? So, I thought of making an apple pie, because it's been a while since I've made this pie recipe. Depending on the preference, the filling can be made of pumpkin or cheese without any problem. From this dough come some tender, very tasty sheets that melt in your mouth. I make this apple pie recipe, with a rich filling and a lot of cinnamon because it is preferred by all family members and friends. I highly recommend you to try this apple pie recipe!
Apple Pie Dough Ingredients:
- 600 g flour
- 200 g butter (at room temperature)
- 100 g sugar
- 200 g cream
- 2 eggs
- 2 sachets of vanilla sugar
- 10 g baking powder
Pie Filling Ingredients:
- 2.5 kg of apples
- 100 g sugar
- a tablespoon of cinnamon (optional and a stick for more flavor).
We put the apples on the large grater, we can do this with the peel or we clean the apples first. We put them in a saucepan together with the sugar and cinnamon. Let them harden for about 15 minutes on low to medium heat, stir from time to time in them, we do not want to burn them.
After they harden well, let them cool. In the meantime, we can take care of the dough. In a medium bowl, mix the sugar (and the 2 sachets with the vanilla one), together with the butter (at room temperature) until it is homogenous, then add the eggs and incorporate them into the composition, also with the help of the mixer.
We do the same with the cream until we obtain a homogeneous composition.
In the flour add the baking powder and a pinch of salt. Gradually add the flour to our composition and mix everything very well for a few minutes.
We need to get a dough as in the picture below. We take it out of the bowl, sprinkle it on the flour as well as on the worktop, if it is sticky we can add more flour. We knead it on the counter for a few minutes.
We divide it into 2 equal parts, one for each sheet of the pie.
We add the flour on the worktop and with the help of a rolling pin we form the first sheet for the pie.
Using the rolling pin, place it in a normal baking tray lined with baking paper.
We cut the excess dough and put it aside, we can make some excellent croissants, filled with what we find in the fridge, for example: jam, cheese, fruit.
Add the apples on top of the first sheet and spread them very well.
Do the same with the second part of the dough (form a new sheet), which we add on top of the filling. With the help of a fork, lightly prick the top sheet, to come out younger and to better settle the powdered sugar, which we will add later.
Put the tray in the preheated oven at 180ºC for 40 minutes.
Do not rush to cut it, wait until it cools for about an hour, otherwise it will break. Add powdered sugar on top and it is ready to serve.
|Complexity||Preparation time||Nr. servings|
|average||1 hour and 30 min || a tray |
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About the invisible apple and / or pear cake
The original title is “Invisible Apple & Pear Cake” because Eryn used both apples and pears. In Italian it is called "Torta invisibile di mele". The apples look good and the dough is almost invisible. With a minimum of knowledge of French you can translate this title correctly.
It’s called “invisible” because you don’t see the dough (by the way, there are very few, just to tie it all together) but only the fruit slices.
Cut the apples into thin slices and mix immediately with very little dough (like pancakes). The aromas are the natural ones of apple, vanilla and grated lemon peel. Not all apple cakes need to have cinnamon!
Bake everything well for 40-45 minutes and the dough does not remain raw! Because the original recipe has a tiny amount of flour (70 g per over 1.3 kg of fruit) I must tell you that this dough is more of a vanilla cream (pastry). That's why I said in the introduction that this invisible apple cake is something between clafoutis (which is made with cherries) and custard.
For a successful invisible apple cake you need to consider a few things:
- Respect the quantities below: 6 large apples or 3 apples and 3 pears & # 8211 ie approx. 1.2 -1.3 kg and very little dough (from 2 eggs), not the other way around!
- Cut the apples into very thin slices and immerse them immediately in the bowl of dough because they immediately begin to absorb it.
- Don't put baking powder because it doesn't make sense here. Apart from a lecherous taste, it has nothing to contribute to this recipe.
- Choose a wide tray of approx. 20 x 20 or 20 x 25 cm (in no case use a deep and narrow cake pan because the layer will be too thick and the cake will not bake in depth and you will wake up with raw, sticky dough).
- Grease the pan well with butter and respect the cooking time and temperature.
If you want to make an apple cake (fluffy cake, well baked) then I recommend this recipe & # 8211 see here.
From the quantities below I made an invisible cake with apples 20 x 25 cm and approx. 3 cm. If you use a 20 x 20 cm tray then it will come out a little higher.
Ingredients for apple pudding with milk and butter, quick recipe
- 100 g butter
- 100 g flour
- 800 g apples
- 100 g powdered sugar
- 150 g white crystallized sugar
- 600 ml milk
- & frac12 teaspoon cinnamon
- 2 eggs
Presentation and serving for apple pudding with milk and butter, quick recipe
Serve preferably immediately, while hot. But it can also be served cold and then the shape is kept in the cut.
We preferred to serve it with various biscuits, with cinnamon or plain with butter, but not very sweet (to add a crunchy element) because the pudding is very fine and sweet enough.
If desired, at the time of serving you can add a word of vanilla whipped cream or vanilla ice cream.
Recipes with Gina Bradea & raquo Recipes & raquo Apple pudding with milk and butter, quick recipe