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Apples ni esufulawa: kan ni ilera desaati. Fidio
The aromatic apples in the dough can be cooked in different ways. For example, you can make closed koloboks in sugar or create original but very simple cakes in the shape of beautiful roses. Either way, your dessert will be a huge success.
Apples in dough: video recipe
Recipe for fragrant apples in dough
Ingredients: – 10-12 small apples; – 250 g of margarine and 20% sour cream; – 1 chicken egg; – 1 tsp. soda; – 5 tbsp. flour; – 0,5 tbsp. Sahara; – 0,5 tsp cinnamon.
Leave the margarine at room temperature for half an hour, then put it in a deep bowl along with the sour cream. Throw soda slaked with vinegar or lemon juice there. Stir everything and add flour in small portions, kneading the dough first with a spoon and then with your hands. It should be elastic and soft. Cover it with plastic wrap and refrigerate for 40 minutes.
For better harmony of the taste of the finished dessert, take sweet and sour apples. In summer it is a white filling, Antonovka, in winter it is a Kutuzov, Champion, Wagner or similar overseas varieties.
Wash the apples and dry them thoroughly with a towel. Carefully make a depression in each of them in the area of the cutting, cutting it out with a sharp knife in one circular motion. Combine the sugar and cinnamon and place 1 teaspoon of the resulting dry mixture in each apple.
Remove the dough, roll it into a sausage of one-dimensional thickness and cut into equal pieces according to the amount of fruit. Mash or roll them into thin cakes and wrap the apples, placing them in the juicier centers. Close up the koloboks carefully so that there are no crevices.
Preheat oven to 180 degrees. Beat the egg, dip the tops of the raw apples in the dough in it, and immediately dip in the remaining cinnamon sugar. Line a baking sheet with parchment paper and place the candied balls on top of it. Bake them for 25-30 minutes, then cool and place on a large platter or tray.
Appetizing roses: apples in puff pastry
Ingredients: – 2 medium red apples; – 250 g of puff yeast-free dough; – 150 ml of water; – 3 tbsp. l. sugar + 2 tbsp. l. for powder; – 2 tbsp. l. icing sugar.
Cut clean apples into longitudinal halves, remove cores and tails, and cut into thin arcuate slices. Pour water into a small saucepan, add sugar, stir and bring syrup to a boil. Place the apple slices in it carefully, being careful not to damage them, for 2-3 minutes. Transfer them to a colander using a large slotted spoon and let the liquid drain completely.
To avoid using extra flour for rolling, place the dough between two sheets of parchment
Defrost the dough at room temperature, roll it out to a thickness of 2-3 mm and cut into strips 2 cm wide. Sprinkle the remaining sugar on each strip thinly and arrange the apple pieces in a row along the entire length of the dough. Moreover, their convex sides should “look” in one direction. Roll into rolls, forming rose buds. Pin up the ends of the dough, and at the base, pull it out a little and press down for the stability of future flowers.
Place all the roses on a baking sheet lined with baking paper, straighten the petals and send the dishes to the oven at 180 degrees. Bake the cakes for 10-15 minutes, then sprinkle them with powdered sugar and serve with tea.