Tag: Apples

Focaccia with apples – Recipe Focaccia with apples from – Italian Cuisine

First of all, prepare the dough: put the flour and the yeast dissolved in the water in a bowl and start kneading.
Then also add butter and sugar and knead until you get a homogeneous dough, which you will leave to rise for at least 2 hours or until doubled.

When the dough has risen (do not do it before, or they will tend to darken due to oxidation), peel the apples and cut them into thin slices.

Take the dough, deflate it with your hands and roll it out into a round sheet, with which you will cover the bottom of the mold, lightly greased or lined with parchment paper.
Add the apples by creating a decoration, for example by placing them in concentric circles.

Finally sprinkle with brown sugar and flaked butter and bake at 180 ° C in a preheated static oven for 15 minutes on the lowest shelf of the oven and then for another 10-15 minutes on a medium-high shelf.

The apple focaccia is ready, let it at least cool down before serving.

Crumbled pumpkin and apples – Italian Cuisine

First of all, start preparing the filling: clean the apple and pumpkin and cut everything into cubes, preferably of a fairly similar size.

Then cook for at least 10 minutes (or until they become soft and slightly caramelized) in a non-stick pan with butter and brown sugar.
Then let it cool down.

Meanwhile, prepare the pastry: in a bowl, combine flour, hazelnut flour, yeast, egg, butter and sugar and knead quickly until you get a dry and "crumbly" consistency.

Put 2/3 of the mixture on the bottom of the mold lined with baking paper, trying to level and compact slightly.
Add the filling, leaving the edges free, then cover evenly with the remaining mixture and cook for about 35-40 minutes in a preheated convection oven at 180 ° C.

The pumpkin and apple crumble is ready: let it cool down at least, then cut it into slices and serve.

Crumbled apples: the sweet autumn cuddle – Italian Cuisine

In autumn they are a must (and woe to those who touch them!): The snack breaks, the slow ones, with a steaming cup of tea and… aaargh, la cake it's over for this afternoon, and you don't have much time to do it again. No problem: you can prepare one crumbled with apples. Fast, easy, soft, in one word very good! And then, the apples they are a fruit that cannot be missing from the table in autumn.
How to do it? Below the step pass recipeor; in the gallery, however, some Advice for an even better crumble.

Crumbled with apples

Ingredients

To prepare the apple crumble, you need these ingredients. For the shortcrust pastry: 300 g of 00 flour, 100 g of sugar, 100 g of butter, 1 pinch of salt, the zest of 1 grated lemon, 1 egg and 1 sachet of baking powder. For the cream: 50 grams of flour or corn starch, 2 eggs, 100 grams of sugar, 500 grams of milk and 1 sachet of vanilla. For the dough: 2 apples, the juice of half a lemon and 1 tablespoon of sugar.

Method

Start with the apples, cut them into small pieces, place them in a bowl, season with the lemon juice and a spoonful of sugar. Leave to macerate on a low heat for about 10 minutes, then let it cool.
Now dedicate yourself to the custard: in a bowl of cold milk add the flour or corn starch, then start whipping with a whisk. Add the eggs, sugar and vanilla and continue to mix, mixing everything. Take a pot and with the help of a tightly woven sieve, pour the mixture, to be cooked later, over low heat, stirring constantly. Bring to a boil, turn off the heat and then transfer the cream into a bowl, taking care to cover it with cling film in contact with the surface of the cream, to avoid the formation of a skin. Let it cool down.
Now devote yourself to the pastry. In a saucepan, melt the butter over low heat. Meanwhile, in a bowl, combine the flour, sugar, sifted yeast, a pinch of salt and the grated lemon peel. Add the melted butter and the egg and knead with your hands, in order to obtain large crumbs.
In a pan lined with parchment paper, place 2/3 of the dough, pressing lightly. Then, proceed with the cream, to be poured in spoonfuls over the pastry base, leaving about 1 cm from the edges. Cover with the apple chunks and then with the last layer of shortcrust pastry. Preheat the oven to 180 degrees and bake for about 30 minutes. Serve it after letting it rest.