This is a traditional Pennsylvania Dutch dessert, these apple pastries are infused with cinnamon and raisins. Martha made this recipe in episode 708 of Martha Bakes. The recipe makes 6 servings. For the Pate Brisee, you will need 3 3/4 cups of unbleached all-purpose flour, 1 1/2 teaspoons of kosher salt, 5 teaspoons of sugar, 3 sticks of cold unsalted butter cut into cubes, and 3/4 cup of ice water. For the apples, you will need 6 firm, tart apples (such as Rome) with stems (8 ounces each), 1/4 cup of light or dark brown sugar, 1 teaspoon of ground cinnamon, 4 tablespoons of unsalted butter at room temperature, 6 tablespoons of raisins, zest of 1 lemon, cut into very thin strips, 1 large egg yolk, and 1 tablespoon of heavy cream.
To make the crust, pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Drizzle in ice water and pulse until mixture holds together when squeezed. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not overprocess. Divide dough into thirds. Transfer to 3 pieces of plastic wrap; knead once or twice. Form into squares and wrap in plastic. Chill for at least 1 hour, up to overnight, or freeze for 3 months; thaw in the refrigerator overnight before using.
On a lightly floured surface, roll each square of dough into an 8×14-inch rectangle. Then cut each square into two 9-inch triangles and some leaves. Use the back of a knife to make vein marks on the leaves. Chill the pastry and cover with plastic wrap on a parchment-lined baking sheet until ready to use.
For the apples, preheat the oven to 350 degrees. Peel the apples without removing the stems. Working from the bottom of each apple, use an apple corer to remove the core to about 3/4 inch from the top. To remove any remaining seeds, use 1/4 teaspoon. Mix sugar and cinnamon together. Add butter, raisins, zest; stir until thoroughly incorporated. Distribute the mixture evenly between the cavities of the apples. Place in a 13×9-inch baking dish with
26.04.2023 @ 21:07
This is a traditional Pennsylvania Dutch dessert, these apple pastries are infused with cinnamon and raisins. Martha made this recipe in episode 708 of Martha Bakes. The recipe makes 6 servings. For the Pate Brisee, you will need 3 3/4 cups of unbleached all-purpose flour, 1 1/2 teaspoons of kosher salt, 5 teaspoons of sugar, 3 sticks of cold unsalted butter cut into cubes, and 3/4 cup of ice water. For the apples, you will need 6 firm, tart apples (such as Rome) with stems (8 ounces each), 1/4 cup of light or dark brown sugar, 1 teaspoon of ground cinnamon, 4 tablespoons of unsalted butter at room temperature, 6 tablespoons of raisins, zest of 1 lemon, cut into very thin strips, 1 large egg yolk, and 1 tablespoon of heavy cream.
To make the crust, pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. Drizzle in ice water and pulse until mixture holds together when squeezed. If dough is too crumbly, add more ice water, 1 tablespoon at a time; do not overprocess. Divide dough into thirds. Transfer to 3 pieces of plastic wrap; knead once or twice. Form into squares and wrap in plastic. Chill for at least 1 hour, up to overnight, or freeze for 3 months; thaw in the refrigerator overnight before using.
On a lightly floured surface, roll each square of dough into an 8×14-inch rectangle. Then cut each square into two 9-inch triangles and some leaves. Use the back of a knife to make vein marks on the leaves. Chill the pastry and cover with plastic wrap on a parchment-lined baking sheet until ready to use.
For the apples, preheat the oven to 350 degrees. Peel the apples without removing the stems. Working from the bottom of each apple, use an apple corer to remove the core to about 3/4 inch from the top. To remove any remaining seeds, use 1/4 teaspoon. Mix sugar and cinnamon together. Add butter, raisins, zest; stir until thoroughly incorporated. Distribute the mixture evenly between the cavities of the apples. Place in a 13×9-inch baking dish with