يمزج التفاح الذهبي اللذيذ والحلو مع القرفة والزبيب والجوز في هذه الحلوى النمساوية التقليدية. جعلت مارثا ونيك مالجيري هذه الوصفة على حلقة مارثا بيك 503.
This recipe for traditional Austrian dessert mixes delicious and sweet golden apples with cinnamon, raisins, and walnuts. Martha and Nick Malgieri made this recipe on Martha Bakes episode 503. The ingredients include 2 pounds of delicious golden apples, peeled, cored, and thinly sliced, 1/2 cup of sugar, 1 teaspoon of ground cinnamon, 1/2 cup of raisins, 3/4 cup of coarsely chopped walnuts, 8 tablespoons (1 stick) unsalted butter, divided, 1/2 cup dry bread crumbs, all-purpose flour, for dusting, Strudel Dough, vegetable oil, for brushing, confectioners sugar, for finishing, lightly whipped cream, for serving. The directions are to combine the apples, sugar, cinnamon, and raisins in a medium-sized saucepan. Add 1/4 cup of water and bring the mixture to a boil over medium heat, stirring occasionally. Cover and let cook for 5 minutes. Uncover, raise the heat to high, and cook until thickened, about 2 minutes. Pour the filling into a bread dish and stir in the walnuts. Allow to cool to room temperature. In a small skillet, melt 5 tablespoons of butter and add the bread crumbs. Cook the mixture over medium-low heat, stirring often, until it is toasted and golden brown, about 5 minutes. Set aside to cool. Wipe the skillet clean and melt the remaining 3 tablespoons of butter; set aside to cool. Preheat the oven to 400 degrees F with the rack in the center of the oven. Line a large baking sheet with double-thick parchment paper. Place a clean, large piece of cloth or a large, clean dish towel (at least 3 feet square) on your work surface and dust it well with flour. Remove the strudel dough from the bowl without folding it over on itself and place it in the center of your work surface. Dust the dough with flour and roll it out in all directions, as well as rolling it over the edges, making it as thin as possible. Brush the entire surface lightly with oil. Move both hands, with slightly curved ends downward, under the dough toward the center. Hold this position, lift the dough from the cloth with your knuckles, and begin stretching it from the center to the edges until it is very large and can be easily stretched with your hands. Carefully lay
27.04.2023 @ 04:55
This recipe for traditional Austrian dessert mixes delicious and sweet golden apples with cinnamon, raisins, and walnuts. Martha and Nick Malgieri made this recipe on Martha Bakes episode 503. The ingredients include 2 pounds of delicious golden apples, peeled, cored, and thinly sliced, 1/2 cup of sugar, 1 teaspoon of ground cinnamon, 1/2 cup of raisins, 3/4 cup of coarsely chopped walnuts, 8 tablespoons (1 stick) unsalted butter, divided, 1/2 cup dry bread crumbs, all-purpose flour, for dusting, Strudel Dough, vegetable oil, for brushing, confectioners sugar, for finishing, lightly whipped cream, for serving. The directions are to combine the apples, sugar, cinnamon, and raisins in a medium-sized saucepan. Add 1/4 cup of water and bring the mixture to a boil over medium heat, stirring occasionally. Cover and let cook for 5 minutes. Uncover, raise the heat to high, and cook until thickened, about 2 minutes. Pour the filling into a bread dish and stir in the walnuts. Allow to cool to room temperature. In a small skillet, melt 5 tablespoons of butter and add the bread crumbs. Cook the mixture over medium-low heat, stirring often, until it is toasted and golden brown, about 5 minutes. Set aside to cool. Wipe the skillet clean and melt the remaining 3 tablespoons of butter; set aside to cool. Preheat the oven to 400 degrees F with the rack in the center of the oven. Line a large baking sheet with double-thick parchment paper. Place a clean, large piece of cloth or a large, clean dish towel (at least 3 feet square) on your work surface and dust it well with flour. Remove the strudel dough from the bowl without folding it over on itself and place it in the center of your work surface. Dust the dough with flour and roll it out in all directions, as well as rolling it over the edges, making it as thin as possible. Brush the entire surface lightly with oil. Move both hands, with slightly curved ends downward, under the dough toward the center. Hold this position, lift the dough from the cloth with your knuckles, and begin stretching it from the center to the edges until it is very large and can be easily stretched with your hands. Carefully lay