Post by SeaDragon on Dec 7, 2017 9:40:43 GMT 10
German Apple Slice
Recipe by Rob Scott, ABC Radio, Monday 22 August 2005
A really nice twist on apple slice.
SERVES 10 - 12
Ingredients:
Pastry:
200g plain flour
1/4 teaspoon salt
120g softened butter
20g caster sugar
1 egg
Filling:
4 large apples
70g castor sugar
2 teaspoons cinnamon
2 eggs
250ml sour cream
Juice and zest of one lemon
Method:
First, make the pastry. Place the flour, sugar and salt in a bowl and rub in the butter until the mixture resembles coarse bread crumbs.
Make a well in the centre and pour in the beaten egg, and gently combine to form a smooth but not overworked dough.
Grease a flat baking tray with raised edges (approximately 20cm x 30cm), and dust it with flour. With your fingers, press the pastry into the baking tray and up the sides, making sure you have an even thickness all the way around.
Place the tray in the fridge and let it rest for 20 or 30 minutes.
Once rested, dock the pastry lightly with a fork, then put the tray into an oven preheated to 160°C for 10 minutes.
While the pastry is parbaking, prepare your apples for the filling. Peel the apples and slice as thinly as possible, and combine the sugar and cinnamon together.
Remove the pastry from the oven, and begin to neatly lay the sliced apples over the base of your pastry. When you have covered the pastry, sprinkle with a little of the cinnamon sugar. Repeat this process until you've used up all the apples, and finish with a sprinkling of the sugar mix.
Return the dish to the oven and cook for 15 to 20 minutes more.
While the apples are cooking, place the remaining eggs in a bowl and beat, add the lemon zest and juice, and mix. Next, add the sour cream and blend to a smooth paste.
When the apples are cooked, take them out of the oven and pour the sour cream mix over the top. Sprinkle with any remaining cinnamon sugar and return to the oven for another 10 to 12 minutes.
Remove from the oven and allow to cool completely before slicing as needed.
Recipe by Rob Scott, ABC Radio, Monday 22 August 2005
A really nice twist on apple slice.
SERVES 10 - 12
Ingredients:
Pastry:
200g plain flour
1/4 teaspoon salt
120g softened butter
20g caster sugar
1 egg
Filling:
4 large apples
70g castor sugar
2 teaspoons cinnamon
2 eggs
250ml sour cream
Juice and zest of one lemon
Method:
First, make the pastry. Place the flour, sugar and salt in a bowl and rub in the butter until the mixture resembles coarse bread crumbs.
Make a well in the centre and pour in the beaten egg, and gently combine to form a smooth but not overworked dough.
Grease a flat baking tray with raised edges (approximately 20cm x 30cm), and dust it with flour. With your fingers, press the pastry into the baking tray and up the sides, making sure you have an even thickness all the way around.
Place the tray in the fridge and let it rest for 20 or 30 minutes.
Once rested, dock the pastry lightly with a fork, then put the tray into an oven preheated to 160°C for 10 minutes.
While the pastry is parbaking, prepare your apples for the filling. Peel the apples and slice as thinly as possible, and combine the sugar and cinnamon together.
Remove the pastry from the oven, and begin to neatly lay the sliced apples over the base of your pastry. When you have covered the pastry, sprinkle with a little of the cinnamon sugar. Repeat this process until you've used up all the apples, and finish with a sprinkling of the sugar mix.
Return the dish to the oven and cook for 15 to 20 minutes more.
While the apples are cooking, place the remaining eggs in a bowl and beat, add the lemon zest and juice, and mix. Next, add the sour cream and blend to a smooth paste.
When the apples are cooked, take them out of the oven and pour the sour cream mix over the top. Sprinkle with any remaining cinnamon sugar and return to the oven for another 10 to 12 minutes.
Remove from the oven and allow to cool completely before slicing as needed.