Apples in Pastry | Traditional Autumn Dessert
(0)
70 min
Under an hour
Sezamo
Merele întregi învelite în aluat fraged cu unt și umplute cu miez de nucă, stafide, miere și scorțișoară sunt un desert clasic românesc de toamnă. Coapte până când crusta devine aurie și crocantă, iar fructul moale și aromat, aduc tot farmecul rețetelor de odinioară.
Ingredients
Preparation method
Preparing the shortcrust pastry
In a large bowl, sift the 250 g of white wheat flour 000 and add 1 pinch of fine table salt and 30 g of granulated white sugar. Add 100 g of the 120 g of 82% fat butter (diced, very cold, straight from the fridge).
Quickly rub with your fingertips or mix in a food processor until you get a sandy texture. Add 1 egg and 1-2 tablespoons of very cold water, just enough to bring together a compact and homogeneous shortcrust pastry. Wrap the dough in cling film and chill in the fridge for 30 minutes.
Preparing the apples and filling
Preheat the oven to 180°C and line a baking sheet with baking paper. Wash and peel the 4 apples, leaving them whole. Using an apple corer, remove the core and seeds from the inside, taking care to keep the base of the apple intact.
Chef's tip
Choose medium-sized, round, and firm apples, such as Idared, Jonathan, or Golden Delicious, which keep their shape during baking without softening excessively.
For extra flavour, you can soak the raisins for 15 minutes in rum or fresh orange juice before adding them to the walnut filling.
15 min
Under an hour
