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Dessert apple pie and quince with grated dough


Countertop:

Diced cold butter is mixed in a large bowl (lighenas) with egg, flour, sugar, liquefied yeast in 3 tablespoons water, vanilla and cinnamon and knead a quick dough (3-5 minutes, depending on skill), wrap and put in the fridge.

Filling:

The apples are washed, peeled and scraped in a large bowl, then the quinces are washed and scraped.

In a saucepan over low heat, put the butter (100 gr.) Cubes together with the sugar and when it has melted, add the apples and quinces, vanilla and cinnamon and mix, keep the mixture on the fire for about 5 minutes, then pull out the bowl and leave to cool.

While the filling cools, put the dough, which we previously divide into two approximately equal pieces, in the freezer for about 8 minutes.

Grease the pan with butter, scrape the first piece of dough, place it lightly by hand, sprinkle about a tablespoon of semolina on top.

Add the apple and quince filling and level with a spatula, finally scrape the top over the filling directly, the remaining piece of dough.

Keep the pie in the oven at 180 degrees C for 35 to 40 minutes.

When the pie cools, sprinkle powdered sugar on top and portion as desired.

The pie is kept cold.

Good appetite for delight!



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