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Sachets of syrupy apples

Sachets of syrupy apples


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  • 6 sheets of pie
  • 100 gr butter, melted
  • 150 gr sugar
  • grated peel from 2 oranges
  • 2 sachets of bourbon vanilla sugar
  • 2 teaspoons ground cinnamon
  • 1 kg of apples
  • juice of 1 lemon
  • 150 gr raisins soaked in rum then drained for syrup
  • juice from 2 oranges
  • 100 gr honey

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Bags with syrupy apples:

Preheat the oven to 220⁰C.
Peel and grate the apples, then drain the juice well (keep the juice) and mix with the lemon juice and raisins. In a bowl, mix the 2 kinds of sugar with grated orange peel and cinnamon.
For a sachet, spread a sheet of pie. Grease with melted butter then sprinkle with 2 tablespoons of flavored sugar. Place 1 teaspoon of apple mixture in the middle of one side of the sheet, leaving an edge of approx. 5 cm. Place the edge over the filling and roll 1 time. Put 1 teaspoon of apple mixture, also in the middle, over the other filling (which is now covered with a layer of pie sheet), and then roll 1 repeat the procedure until you reach the end of the sheet. You will get a roll that will have the filling only in the middle. Take the unfilled edges, lift it above the filling and tighten it so as to obtain a bag. procedure with the remaining sheets and filling.
Bake the bags for 30-35 minutes until they have browned and become crispy.
Meanwhile, prepare a syrup. In a saucepan, over a suitable heat, put the apple juice kept together with the orange juice and honey and boil until the consistency of a syrup is obtained.
After the bags are baked, take them out and while they are hot, pour the hot syrup over them.
The bags can be served with a cup of ice cream.


Indians, cream cakes

Then turn the baking paper on the other side so that the marker ink does not reach the countertop.
In a large bowl put 4 eggs, 150 g sugar, a pinch of salt, a teaspoon of vanilla essence.

Mix well until it doubles in volume. The composition will whiten considerably.

Add 2 tablespoons of oil and 150 g of sifted flour.

Mix with a spatula with wide movements, until the flour is well incorporated.

Put the dough in a posh with a round tip. Pour dough into each circle so that you do not exceed the edges of the circles.

Put the tray in the preheated oven at 180 degrees for 10 minutes.
When ready, remove the tray and peel off the tops with a spatula.

Move them to a grid. Allow to cool.

Continue like this with the rest of the dough.
In a saucepan, boil 50 g of sugar, 100 ml of water and the peel of an orange. Boil 4-5 minutes on medium heat. Strain and allow the syrup to cool.

Using a kitchen brush, syrup all the countertops without exaggerating.

In a saucepan put 75 g of chocolate and 100 ml of liquid cream for whipped cream. Simmer, stirring constantly with a spatula.

When it has turned into a shiny and homogeneous cream, remove from the heat.
With a teaspoon, cover half of the tops with the chocolate icing.

In a large bowl put 500 ml liquid cream for cream and 50 g powdered sugar. Stir at high speed until the cream hardens and becomes firm.

Put the cream in a posh with a large starry tip. Form a thick layer of whipped cream on tops that do not have chocolate icing.

Cover the tops with chocolate icing.

Refrigerate 2-3 hours or overnight before serving.


Moldovan Martyrs & # 8211 Ingredients:

We don't need too many ingredients to indulge in these delicious fluffy croissants. The ingredients are really simple and available to anyone.

Dough ingredients:

  • 1 kg of flour
  • 50 gr of fresh yeast
  • 150 gr sugar
  • 2 eggs
  • a pinch of salt
  • 450 ml of milk
  • 100 ml oil
  • grated lemon and orange peel

Ingredients for syrup:

  • 500 ml of water
  • 50 gr sugar
  • 50 gr honey
  • peel from 1 grated lemon
  • 300-350 gr ground walnut

Apple and Cream Cake

Peel and seed the apples, then cut them into slices of approx. 0, 5 cm thick.

Mix the apples with vanilla sugar and cinnamon powder.

Boil a syrup of wine, water, sugar and cinnamon sticks.
When it boils, put the apples and cook for another 5 minutes.
Allow to cool, then drain the fruit in a colander and collect the syrup - we will use it to syrup the top.

While the fruit is draining, prepare the top.

Separate the egg whites from the yolks.

Beat the egg whites hard with the sugar.

Mix the yolks with the vanilla and oil.
Extinguish the baking powder with vinegar and mix with the yolks.

Incorporate the egg white composition into the yolk one and add the freshly sifted flour.

Pour the dough into a round shape (24cm), non-stick, ungreased but with baking paper at the base.

Bake for 40 minutes in a preheated oven over low heat.
Allow to cool in the pan.

While the countertop cools, beat the whipped cream.

Put the cold cream in a taller bowl.
Beat with the mixer at low speed until soft.
Increase the speed and beat vigorously until the mixer blades leave obvious marks.

Add the sugar and beat for another 2-3 minutes.
Store in the refrigerator until use.

Cut the cold top into three slices, horizontally.

Put the first sheet on the plate and syrup with 1/3 of the syrup in which the fruit was boiled.

Place the apples in concentric circles until they cover the entire surface of the sheet.

Spread 4-5 tablespoons of whipped cream on top.

Do the same with the second sheet and then place the third sheet.

Cover the cake with lots of whipped cream and decorate with kiwi and orange slices and strawberries, raspberries or blackberries.

Refrigerate for a few hours to sit down and combine the flavors.

Cream for whipped cream must be fresh with at least 25% fat and must not contain starch or other thickeners.

The cream must be very cold, as well as the bowl in which you beat it.

You can sweeten the cream with honey but it must be of the best quality (it must not contain sugar and it must not be boiled). If the honey is not of good quality, the cream is cut.

Add the honey to taste, dripping and mixing with the mixer on low speed.

Cut the cake well cooled, with a sharp knife, with a long and thin blade.


Spinach bags

1. For the pancake dough, beat the eggs with half the milk and the flour added in the rain until a homogeneous dough is obtained. It is then thinned with the rest of the milk, mineral water and seasoned with salt and pepper. Beat until a smooth dough is obtained and set aside to rest for 10 minutes.

2. For the filling, fry the flour in butter for just one minute, then quench it with cold milk and mix vigorously to avoid lumps. Add sour cream, chopped spinach, egg yolk, grated cheese and cheese. Bring to a boil over low heat, stirring constantly. Season to taste with salt and pepper, and whoever wants can add 2 slices of onion hardened separately and boiled in water.

3. In a frying pan greased with oil, fry the pancakes one by one. If a pan with a diameter of 18 cm is used, 8 pancakes are obtained. Fill with the spinach mixture and tie in a bag with the green part of the onion. Serve immediately.