![]() Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Brush the pastry with melted butter and sprinkle with sugar. Fold the edges of the pastry up and over the filling, pleating as you go. Spread a layer of jam or fruit filling over the pastry, leaving a 1-inch border. Lightly knead the pastry trimmings and re-roll. Take a sheet of filo pastry and place it on a lightly floured surface. Make a few small holes in the centre of the pie with the tip of a knife. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Cover the pie with the pastry and press the edges together firmly to seal. Brush the rim of the dish with beaten egg. Place the apple filling into the pie dish, making sure that it rises above the edge. Place a baking tray into the oven to preheat.įor the filling, mix the sugar, cinnamon and cornflour in a large bowl. Use a slotted spoon to scoop out three-quarters of. Bring to a simmer with the lid on, then take off the lid and cook, stirring, for about 5 mins until the apple is softening. Sprinkle spice and flour mixture over apples. In a large mixing bowl, add the peeled and sliced apples. (can be frozen for future use) In a small mixing bowl bowl, combine cinnamon, nutmeg, 1 1/4 cups sugar and 2 tablespoons flour, set aside. Preheat the oven to 200C/180 (fan)/Gas 6. Peel, core, and chop the apples and pears into large pieces, and throw into a big saucepan with the lemon juice, agave syrup, mixed spice and 200ml water. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Lift the pastry over the rolling pin and lower it gently into the pie dish. Bake the galette in middle of oven until the phyllo pastry is golden and the apples are tender, about 20 to 22 minutes. Brush the top of the pastry rim with a last bit of ghee, then sprinkle the crust and filling with sugar. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Fold the pastry edge over the filling to form a rim, pleating the dough as necessary. ![]() Set aside one-third of the pastry for the lid. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough. Keep spare filo sheets under a damp tea towel while you’re working to stop them drying out and cracking.For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Brush each sheet of filo pastry with melted butter. Remove tray from oven and allow strudel to rest for 10min before transferring to a serving plate. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Bake for 30-35min until golden and crisp. Transfer strudel (still on parchment, seam-side down) on to the preheated baking tray. Fold the short sides on to the apples, then fold one of the long sides over the filling and continue to roll up (with the help of the parchment).īrush with remaining butter and sprinkle over remaining sugar mixture. Spoon the apple mixture on to the filo in a central line (lengthways), leaving a 2.5cm (1in) pastry border at both ends. Lay on another sheet of filo and continue the buttering/sprinkling process until all the filo is stacked (reserve remaining butter and sugar mixture). Lay one sheet of filo on a large piece of baking parchment and brush with some of the melted butter, then sprinkle over a little of the reserved sugar mixture. Set aside about 1tbsp of the sugar mixture and mix the rest with the apples. ![]() In a medium bowl, combine the sugar and cinnamon. Then, in a small bowl, mix together the sugar, cinnamon and nutmeg. ![]() Peel, core and cut the apples into 2cm (3/4in) pieces. To make apple pie with filo pastry, you will need: -6 sheets of filo pastry -1/2 cup of sugar -1/2 teaspoon of cinnamon -1/4 teaspoon of nutmeg -6 tablespoons of butter -6 cups of thinly sliced apples To start, preheat your oven to 375 degrees. Preheat oven to 190☌ (170☌ fan) mark 5 and put in a large baking tray to preheat.
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