Hello to all my blogger friends!
It has been a while, I wanted to say weeks, but couple of months since I have appeared here. Well, firstly it was difficult to find time as my work has been going pretty well and you know – priorities. And secondly – our family has grown. My little Canito (not anymore as he has turned 3 (!) last week) has become big brother to his little sister who was born earlier than expected 3 months ago. So I have become mum of two and I have been trying to adjust to new role. I love it! ❤
Together with that I have been missing my blog and I have full camera of dishes I have prepared during that time (many times not anymore remember what I have prepared 😀 ). But I am back; back with apple pie made slightly differently. For me, apple pie or strudel (how we call them back in Czech Republic) is symbol of colourful autumn.
What do you need:
puff pastry (homemade or bought)
1/2 cup brown muscovado sugar
1 tsp ground cinnamon
2 tbsp vanilla powder
Puff pastry is used for a variety of sweet and salty cakes, pasties and, of course, popular apple strudels. It is very popular, so it is time for you to learn to make it yourself. Always work with puff pastry in a cooler room and prepare it the day before you use it – it will give you more time to relax, so you can roll better. Allow it to cool for 30 minutes before baking.
What do you need:
500 g plain flour
250 ml cold water
75 g melted butter
300 g butter
2 tsp salt
Phase 1: Sift the flour on a chilled work surface and make a dent in the middle. Add water, melted butter and salt. Mix with your fingertips. Process with a sugar card until a crumb is formed. If the dough is dry, add water. Shape the dough like a ball. On the surface, cut it cross so that it does not clot. Allow to cool for 30 minutes.
Phase 2: Before working the butter into the dough, flatten it into a block about 2 cm high by shaking it between two layers of foil or baking paper with a roller. Flatten the dough on a chilled, floured surface and then roll it in the shape of a cross. Leave a small hump in the middle. Place the block of butter in the middle and place the rolled dough from the sides over it. Stretch it slightly to cover the butter. Lightly dust the work surface with flour and roll it over the dough to join the edges. Roll the dough into a rectangle.
Phase 3: Roll out the dough with even strokes. Pull the upper third over the two folded bottom and dust off the excess flour. Roll the dough onto a 20 x 45 cm rectangle, fold the lower third towards the centre. The dough should be square, with three layers and edges flush. Now you’ll have to turn it around. The puff pastry must be rolled, folded and rotated six times to “run” and “leaf”. Turn the dough square by a quarter so that the right side is open, press the edges together. Roll the dough into a 20 x 45 cm rectangle, fold it in thirds and join the edges together. Let cool for half an hour. Repeat rolling, folding and turning twice more.
When you have your pastry done, let it cool for 30 minutes and prepare the filling in the mean time. Peel and cut apples into small pieces, put them into bowl. Add brown muscovado sugar (as I like that it is one of the least refined sugars available), vanilla powder and cinnamon. Mix everything together.
Muscovado sugar is a natural form of sugar made by evaporating the liquid from cane juice without removing the molasses. It has a dark brown colour and contains small amounts of minerals and antioxidants with texture of wet sand. The high molasses content gives the sugar a complex flavor — with hints of toffee and a slightly bitter aftertaste.
Roll the pastry into baking tray, cut around the edges on two opposite sides and place filling in the middle. When ready, fold cut sides crossing each other and spread egg on top. Place baking tray in preheated oven (180 degrees) and bake approximately 25 minutes or until the surface turns golden.
Hopefully, coming with something new soon!
Have a great weekend and enjoy your apple pie with good cup of tea!
Vero, now with two little Canitos