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Mere in puff pastry

Mere in puff pastry


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Take 4 large apples, peel them and dig them inside where we will fill them with walnut kernels and jam. Sprinkle a little cinnamon on the apples then wrap them in strips cut into strips and put diagonally to cover the apple. From the dough you can also make leaves to give a more real note to the product. Bake in the oven until nicely browned after they have been beaten with egg on top.

It can be served both hot and cold with a cup of ice cream



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Mere in Foietaj

In a small bowl, mix the brown sugar with the rest of the spices. Melt the butter in a bain marie and pour it into a flat-bottomed bowl. Cut the apple into 8 equal slices. Put the slices in butter. Spread some flour on the wooden bottom so that your dough doesn't stick. Cut 8 triangles out of the dough. Grease them with melted butter. Sprinkle the mixture of sugar and spices on each triangle, covering the entire surface. Then the ground nuts. Put a slice of apple on the wide side of the dough. slowly roll each slice. Grease a pan with butter and then place the "croissants" formed on it. If you still have spices, sprinkle them (if you want, of course) on top.

Bake on high heat (almost 200 degrees Celsius, top step) for 6-12 minutes or until you see that your rolls have risen and browned on top.

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Apple strudel

The apple strudel has a history behind it, it is slightly aristocratic and used to boast the care of the manufacturing process (the real apple strudel, say the most demanding, is also made of hand-stretched sheets, thin so you can see the shadows through them). Today, with so much globalization and so much industrialization, the strudel is somehow within everyone's reach and only the convenience pushed to the extreme can prevent you from trying it at least once (or you may not like the idea at all, and then convenience is out of the question). There are quite well-made strudel sheets to buy today, without margarine, without additives, you only have to read three-five-seven labels in the store until you discover the safest of them. Once you've done that, go to the fruit stand or, better yet, to the market, and buy a pound of juicy and fragrant apples.

Allow the sheets to thaw and wash the apples well.

Remove the pips from the apples, with their alveoli and then cut the apples into cubes.

Put the apples in a non-stick pan over low heat. Along with them, a teaspoon of ground cinnamon, two tablespoons of brown sugar and a few mint leaves, even dried. After ten minutes, take the apples off the heat, let them cool a bit and then pour them over the spread dough.

Roll the dough carefully and roll.

If you keep three overlapping sheets it will be enough (the dough comes in many-many & # 8211 about 15-sheets). Sprinkle a little cinnamon and a little finely ground brown sugar over the sheets.

Grease the roll with melted butter, cut it lightly every 3 centimeters (practically portion it before baking, this will make your work easier after baking), put it in a tray on a baking sheet and bake it at 180 degrees Celsius until nicely browned (15-18 minutes). The oven must be well preheated.

After baking, powder it with a little sugar. It goes well with sour fruit puree.

It was hard? Not pre, right? Stay healthy.


Apple strudel

Thanks to this recipe you will get a strudel like in Vienna! The secret lies in the filling: apples, raisins, walnut breadcrumbs and cinnamon.

Preparation:

You can make the dough at home or you can buy it ready-made. Let the raisins rest in the rum.

For the walnut breadcrumbs: put the butter in the pan and wait for it to froth. Add the breadcrumbs and brown a little over high heat. Near the end, add the walnuts, brown a little more and remove from the heat.

Peel the apples, cut them into thin slices and sprinkle with lemon juice. After that, depending on how sour the apples are, add a suitable amount of sugar, clove powder, as well as a larger amount of cinnamon. Preheat the oven to approx. 180 ° C and grease a suitable baking sheet with butter.

Spread the dough for the strudel so that it can sit on a baking sheet. Sprinkle the walnut breadcrumbs on half of the dough. Put apples and raisins over breadcrumbs. Grease the rest of the dough surface with butter, press on the edges and roll the strudel. Close the ends tightly and lift the strudel into shape using baking paper. In the case of puff pastry, place the filling in the middle, roll the edges over each other, and press firmly on the formed edges to "close" the strudel.

Depending on the dough, grease with melted butter (strudel dough) or egg (puff pastry) and bake for 40-50 minutes, until golden (bake the puff pastry for a shorter time). Remove the strudel, leave to cool and sprinkle with powdered sugar. Serve warm or cold.

Did you know that.

Lo strudel, štrudl, štrudla and štrukli - this is the name given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic for this sweet dream of aerated dough and juicy filling. In the usual English language, however, the German word "Strudel" is used, an aspect that illustrates how well-known the Viennese apple strudel became. What is not so well known is the fact that this fine desert had a long way to go, from Arabia, through the Ottoman Empire and the Balkans, to reach Vienna. But this long journey was definitely worth it!


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