Bedienungsanleitung Panasonic NN-DF386B (Seite 91 von 98) (Englisch)

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Desserts / Cakes

Strudel

approx 40 min

ingredients

Preheat on OVEN 180°C. Mix the apples and lemon juice in a bowl.

Add the sugar, walnuts, sultanas, cinnamon and almonds and mix.

Take three sheets of ﬁ lo pastry and brush them with melted butter.

Lay the sheet with the shortest side nearest you. Lay the second

5-6 cm over the longest side of the ﬁ rst sheet, overlapping the third

sheet over the second. Lay three more sheets of ﬁ lo pastry on top

of each other. Pour the apple ﬁ lling over the ﬁ lo pastry, but leave

around 2.5 cm free around one sheet of pastry. Fold the sides

over the ﬁ lling and brush with butter. Roll the pastry from the long

side and butter the last long sheet in to seal the strudel. Place the

strudel with the seam towards you on enamel shelf and place in

the lower shelf position. Brush with melted butter. Bake the strudel

for 35-40 mins on OVEN 180°C. Sprinkle with icing sugar before

serving.

SERVES 4

600

appes, preferably

Granny Smith, cores removed,

cut into rough pieces,

juice of 1 lemon,

3 tbsp brown sugar,

walnuts, roughly chopped,

4 tbsp sultanas,

1 level tbsp cinnamon,

almond shavings,

225

ﬁ lo pastry,

butter, melted,

icing sugar to serve

Dish: enamel shelf, greased

Apple crumb cake

approx 1 hr 10 min

ingredients

Make a “pre-dough” by combining the milk and yeast. Use a whisk

to help dissolve the yeast. Mix in one tablespoon ﬂ our and one ta-

blespoon sugar. Cover bowl and place in a warm place for 60 mins.

During this time, you should see bubbles forming in the mixture.

In an electric mixer, whisk the butter until it is smooth. Add sugar

and continue whisk for 2-3 minutes. Change your mixer to the

dough hook. Add half the ﬂ our, milk, lemon juice, salt, and the “pre-

dough,” Combine all the ingredients. Gradually add remaining ﬂ our

until dough is no longer sticky. Knead dough for approx. 2 minutes.

Transfer dough to a clean bowl. Cover in a warm place for one

hour or until it has doubled in size.

Preheat on OVEN 180°C, with the enamel shelf in the lower shelf

position. Prepare the crumb topping by combining all the crumb

ingredients. Drizzle lemon juice over the apple slices and mix to

distribute the juice over all the apple slices. Set aside.

Prepare a spring form tin by greasing it and dusting it with ﬂ our.

Remove the dough from the bowl and knead on a ﬂ our surface for

a minute or two. Roll the dough out to ﬁ t the tin. Transfer dough to

the tin. Top the dough with apple slices. Sprinkle the apples with

the sugar. Top the apples with crumbs.

Place tin on enamel tray and cook on OVEN 180°C for 50-60 mins,

or until the dough and crumbs are golden brown. Remove cake

from oven and allow to cool completely.

SERVES 4

For the Dough:

190 ml Milk, lukewarm

Active Dry yeast

400

Plain Flour, sifted

Castor Sugar

Unsalted Butter

Juice from Half of a Lemon

Pinch of Salt

For the Apples:

3 Apples, thinly sliced

Lemon Juice from One Lemon

Castor Sugar

For the Crumb Topping:

250

Plain Flour

170

Unsalted Butter

230

Castor Sugar

1 pack Vanilla Sugar

Pinch of Salt

½ teaspoon Cinnamon

Dish: 3 bowls & spring form tin.

F0003BM53BP.indd sec89F0003BM53BP.indd sec89 2017/2/17 15:02:492017/2/17 15:02:49

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