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A for apple...
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Apples can be baked in numerous ways to churn out delicious desserts
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An apple a day keeps the doctor away. Try out these delicious desserts...
Apple strudel
Ingredients:
Apples - 2
Cake crumbs - 100 gm
Filo sheets - 2
Raisins - 10 gm
Cinnamon powder - 5 gm
Apricot jam - 10 gm
Method: Finely chop the apples. Pre-heat the oven for baking and soak the raisins in warm water for half an hour. Mix chopped apples, bread crumbs, raisins and cinnamon powder together. Take one of the filo sheets. Place the mixture in this and roll it like one does for spring rolls. Put in the baking tray and bake till golden brown. Remove from the oven, melt the apricot jam with little water and apply on top of the filo when hot. Slice it and serve hot.
Lattice apple pie
Ingredients:
Sweet pastry - 100 gm
Filo sheets - 1
Egg -1
Cream - 100 ml
Sugar - 30 gms
Cinnamon powder - 5 gm
Apples - 2
For sweet pastry:
Maida - 100 gm
Butter - 100 gm
Sugar - 50 gm
Egg - 1
Cream butter and sugar together, add the eggs and cream well. Slowly fold in the maida. Refrigerate for half an hour.
Method: Slice the apples thinly, roll the sweet pastry to two mm thickness and line the pie dish with it. Prepare a mixture with egg, cream, sugar and cinnamon powder. Arrange the sliced apples in the mould and then pour this mixture on top of it. Cut the filo sheets into strips and arrange on top of the mixture in a criss-cross fashion (lattice shape). Bake till golden brown and serve hot.
Apple, cherry and cinnamon chartreuse
Ingredients:
Apple puree - 100 gm
Cherries (chopped) - 10 gm
Cinnamon powder - 5 gm
Milk - 100 ml
Cream - 20 ml
Sugar - 100 gm
Egg yolks - 2
Method: Heat the milk and add the yolk to it and whisk till frothy. To this, add the apple puree, cherries, cream and cinnamon powder. Finally add the sugar and mix well. Put it in a mould. Bake till done. To check pierce it with a knife and if the knife comes clean that means it is done.
Baked apple with caramelised sabayon
Ingredients:
Apples - 2
Egg yolk - 1
Sugar - 150 gm
Milk - 100 ml
Method: Peel the apple and put in the oven to bake till it cooks. Prepare a sabayon (custard) mixing egg yolk and milk on the double boiler till it thickens. Add 75 gm of sugar to it and whisk till it is thick. Meanwhile caramelise the sugar and to it add little water. Then mix it into the sabayon. Pour this mixture on top of the apple and serve hot or chilled.
O. P. KHANTWAL
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