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Thursday, January 6, 2011
TEACHING fillo dough class: # 3 APPLE STRUDEL
This is the 3-rd dish that I teach at my neighbor’s cooking class: Apple Strudel, using fillo dough:
1 cup of sugar
1 ½ -1 little box of raisins
½ cup of fine walnuts
2 tablespoons vanilla essence
I pkg Fillo dough
1 stick of butter, melted, for brush in between fillo
The day before, you can peel the apple and slice them thick.
Place the apples, sugar, and walnuts in a pan on the stove at medium heat. Half way through cooking of the apples add 2 tablespoons of powdered vanilla. Using a nice, clean pan, put this apple and ingredients to flame, to be without water and sugar should caramelize nice and brown.
If you cook this the night before, chill in refrigerator, until you use it.
Brush a 9x 12 pan with melted butter.
Preheat oven at 350 Degrees.
Place 3 or 4 Fillo Dough down on the bottom of the dish to make a solid base.
Brush melted Butter on the Fillo Dough. Place Fillo Dough on top and spread a hefty tablespoon of apple. Repeat this method, rolling the fillo until all fillo sheets are finished. It is a roll of fillo with apple in the middle
You can make 2 rolls for this recipe and put in a baking, buttered pan.
Bake for 40 minutes, 350F.
You can cut in pieces and put powder sugar on top.
I found out that is more easy to use PUFF PASTRY Dough instead of fillo dough,
cut the margins of the pastry dough as fringes, and breaded on top of the cooked apples.
Brush with egg wash and bake 30-40 minutes at 400F.