Tag: apple

Apple Crêpes – 's Apple Crêpes Recipe – Italian Cuisine

»4 cheese and walnut crepes


First of all, prepare the dough for the crêpes: beat the milk with the flour and separately beat the eggs, then add the eggs to the milk and let it rest in the fridge for at least 30 minutes.

In the meantime, prepare the filling: if you don't have it available, prepare the custard and let it cool down a bit.
Peel the apples and cut them into cubes.

Put the apples in a saucepan with butter, sugar, raisins, rum and cinnamon and cook for about ten minutes, stirring occasionally, then let these too cool.
Beat the eggs in a bowl.

After 30 minutes, take the dough and cook the crêpes, one at a time, pouring 1 ladle of batter on a lightly greased pan or non-stick pan with flat bottom: tilt and rotate the pan, so as to distribute the dough over the entire surface.
Once the surface is firm, gently turn the crepe with a spatula and cook the second side as well: as they are ready, stack your crêpes on a plate.

Fill the crêpes with a little apples and a little custard, then fold them in 4.

The apple crêpes are ready: decorate with a few more cubes of apple and serve.

Recipe Apple tart with hazelnut crumble – Italian Cuisine

Recipe Apple tart with hazelnut crumble


  • 3 pcs Renette Apples
  • 350 g Flour
  • 200 g Butter plus a little
  • 120 g Granulated sugar
  • 115 g Peeled roasted hazelnuts
  • 15 pcs Dry biscuits
  • 3 pcs Yolks
  • Lemon peel
  • Sugar cane
  • salt

Mix the flour with the softened butter and a pinch of salt. Chop the hazelnuts into fine flour and add 100 g to the dough. Then add the granulated sugar and the egg yolks and mix to obtain a smooth dough. Let it rest covered in the refrigerator for at least 1 hour (shortcrust pastry). Roll out the pastry keeping a quarter aside; roll it with a rolling pin to about 5 mm thick and line the bottom and the edge of a greased springform pan (Ø 26 cm).

Trim the edge about 1 cm below the edge. Peel and core the apples, cut them into small pieces and collect them in a bowl; perfume them with a little grated lemon zest and mix with 2 tablespoons of brown sugar. Sprinkle the bottom of the cake with the remaining hazelnuts, mix with the crumbled biscuits. Then fill with apples and cover the surface with the pastry kept aside, crumbled or grated with a grater with large holes (crumble).

Bake the tart at 180 ° C for about 30 'in the static oven, then for another 15' in a ventilated oven. Take the tart out of the oven and let it cool before turning it out. For a super refreshing and exquisite snack, serve it with hot chocolate and whipped cream.

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The yeast-free apple pie: the pastry chef's secret – Italian Cuisine


The fruit and the recipe come from Valtellina. But this apple pie has a secret that makes it super light

Thanks to its geographical location, the exposure of the slopes, the climatic conditions and the daily temperature range, Valtellina is an ideal place for the cultivation of apple trees: 1000 hectares and more than 1000 farms that produce about 300 thousand quintals each year, of which 85% of Mela Valtellina PGI, which includes Golden Delicious, Red Delicious and Gala.

Three main varieties: Golden Delicious sweet, crunchy and very juicy, Red Delicious from the elongated shape with juicy pulp and intense color it is easily preserved for many months Gala Summer apple with a bright pinkish red color with typical streaks, crunchy, with a balanced and slightly acidulous taste.

All photos are by Antonella Catalano.
All photos are by Antonella Catalano.

We asked a pastry chef from Valtellina, Fabio Fiorelli, its personal apple pie recipe, soft and very fast to prepare, especially delicious!

Ingredients

200 g of flour type 0, 200 g of powdered sugar, 200 g of whole eggs (about 5 or 6), 200 g of butter, 1 vanilla bean, 1 pinch of salt, lemon zest.

Method

Whisk the icing sugar vigorously with the softened butter. Gradually incorporate the eggs and flour with a wooden spoon. Add a pinch of salt, the grated lemon zest and the vanilla, taken from the berry with a sharp knife.

Pour the mixture into a previously greased and floured cake pan. Cut the apples into slices not too thin, removing the core, and arrange them radially.

Bake at 180 degrees for 35/45 minutes.

You may have noticed that there is no yeast: it is sufficient, in fact, to whip the icing sugar well with the butter and add the eggs slowly while continuing to mix to ensure a soft and tasty result.

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