Roses with apples and pears
The preparation is quick and simple.
I thaw the puff pastry sheets
I spread them and grease them with honey, then boil for 5 minutes the apples and pears cut into long and thin slices with cloves and sugar, a few tablespoons, then cut the puff pastry strips 10 cm long and 3 cm high
then I place the slices of apples and pears alternating in length 5 slices each, then I also place the raisins with rum, the pieces are small chocolate
It is important that there are few that melt, and turn slowly to become a rose
I put a stick in the middle to keep it in the oven
then I prepare a large tray with baking paper and put it in the preheated oven at 160 degrees (very important is to bake in the middle)
I leave them for 45 minutes or until they are well browned on top, there is no need to grease them with milk or egg as they are still browning, then I take them out and leave them to cool and I powder them with powdered sugar
Apple and cheese cake
Cake with sweet cheese and apple filling, with hazelnuts and raisins, flavored with rum
Puff pastry apple pie
Puff pastry stuffed with grated apples, breadcrumbs and cinnamon, greased with sugar syrup
Fasting apple pie (without margarine.
Puff pastry stuffed with apples, flavored with cinnamon and vanilla sugar and lemon juice
Honey and pine seed tart. It's great served with caramelized figs (browned with a little sugar), fresh creams and a little lemon (or thyme).
Tart recipe with cherry filling, sour cream, caster sugar, semolina and flour, with red gelatin icing or powdered with powdered sugar
Apple cake, cream and coconut
- 300 gr flour
- 5 egg yolks
- 175 gr butter
- A sachet of baking powder
- A vanilla essence.
Ingredients for meringue
- 5 egg whites
- 175 gr powdered sugar
- 175 gr coconut
- 3 large apples
- A vanilla essence.
You still need:
- 250 ml cream
- 100 g powdered sugar
- A tablespoon of butter
- 3 tablespoons sugar
- For decoration: pistachio, hazelnut or chocolate
Method of preparation
For starters, wash the apples well and cut them into cubes. Put in a saucepan with the sugar and butter and cook for 5 minutes, then add the cinnamon, mix and leave to cool.
Meanwhile, for the top, mix the butter with the powdered sugar, a pinch of salt, and after the sugar melts, add one egg yolk, one at a time, the flour in the rain, the baking powder and the vanilla. Mix well until you get a soft, sticky dough.
See what the classic recipe is for Creme brulee
For the meringue, beat the egg whites, add the sugar, coconut and vanilla and put the whole composition in a bowl and put in the oven for 20 minutes. Remove from the oven and leave to cool.
Place a baking sheet in an oven tray, over which the dough is spread and leveled well. Put the dough in the oven for 20 minutes, at 160 degrees C. When the dough is ready, take it out of the oven and add the composition with apples and meringue.
Beat the cream together with the sugar until it hardens and add it over the apple cake. Top with peanuts, chocolate or pistachios, depending on your preference, and refrigerate for at least 3 hours before serving.
Autumn tarts with apples and pears
I like culinary challenges especially when I can choose what to cook and this time the challenge was one with an autumn scent. Of course it was very easy for me to do what I like the most on the dessert side, namely: TARTE, autumn tarts with apples and pears. With so many wonderful fruits offered by nature during this wonderful period of autumn, you can't skip some tasty and fragrant desserts like these tarts.
I don't think it's a secret that I really like tarts, they are the perfect breakfast for me, and if I choose the variant SUGAR FREE as in this recipe, it's even better. In fact, that was the challenge from NO Sugar Shop.
I tell you from the beginning that I made two tarts, because one usually disappears too quickly from the table, so I made one with apples and another with pears. I write the ingredients for 2 tarts and I suggest you do the same, that is 2 tarts :). But if you only want one, you can keep the dough in the freezer for next time.
Recipes with APPLES against CONSTIPATION
Statistics show that more and more people today suffer from constipation. The causes are diverse: poor diet, poor diet in fruits, vegetables and grains, medications, lack of exercise, dehydration, irritable bowel syndrome, and more.
Laxatives in pharmacies are effective in emergencies, but cannot be administered for long periods of time. One of the best natural remedies for preventing and relieving constipation is apple.
This fruit, especially the peel, contains large amounts of soluble and insoluble fibers, as well as other compounds with effects laxatives. Pectinit is the apple fiber that gives volume to the stool and stimulates intestinal movements.
Sorbitolis another apple compound that acts as a natural osmotic laxative. It draws water into the stool and softens it, making it easier to remove.
2-3 apples a day, eaten whole peeled, can provide us with a sufficient amount of fiber to improve digestive processes.
Here are some ways to eat apples to overcome constipation episodes.
Apple and pear juice
Pears also contain sorbitol and are effective in mild constipation. Cut an apple and a pear into small pieces and squeeze them into a juice. Use the peel as well. If the fruits are not natural, wash them well before squeezing them, using vinegar and baking soda.
Simple apple juice can also be used for constipation in babies, in doses of 56 ml per day.
Plums contain 15% sorbitol. Plum peel also contains dihydrophenylation, a compound that stimulates bowel movements and increases fluid retention, which helps soften very hard stools (chronic constipation).
Mix apple juice and plum juice in equal amounts. Consume at least 3-4 glasses of juice a day until you get a regulation of intestinal transit. Then stop the treatment, so as not to become immune to the laxative effects of this juice.
Bananas are rich in fiber, pectin and potassium, compounds that help treat constipation. Enzymes also act as a mild natural laxative.
Cut an apple and a banana into small pieces. Sprinkle them with lemon juice and eat such a salad 2-3 times a day.
Mix 1 cup of apple sauce with 1 cup of wheat * or oat bran) and 1 cup of plum juice. Store the mixture in the refrigerator.
Consume 1-2 tablespoons a day, then drink 1 cup of water. Do this treatment for 2 weeks. If no improvement occurs, increase the dose to 3-4 tablespoons a day.
In addition to fiber, include probiotics in your daily diet. They are found in natural yogurt, kefir and sauerkraut.
Source: Homemade Remedies for Life, How To Use Apple To Get Relief From Constipation: http://homeremediesforlife.com/apple-for-constipation/
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.
Apple roses & # 8211 Apple rolls
1. Spread the package of sheets on the worktop and cut strips about 30-35 cm long and 4-5 cm wide.
2. Separately, wash the apples well and cut them in 2 on the chopper, clean the seed box taking as little of the apple pulp as possible, then thinly slice the apples and sprinkle them with a little lemon juice or 1 teaspoon of vinegar diluted in 2 tablespoons of water to prevent their oxidation.
3. Grease the slices of dough cut with melted butter and sprinkle with sugar mixed with cinnamon. Place on the edge, a third outside, the apple strips.
4. Bring the remaining dough from the strip over the apples and roll the roses with apples from one end, as tight as possible.
5. Join the end of the dough with the apple roses using 2 drops of water to make the puff pastry stick to itself.
6. Place the apple roses in the shape of muffins greased with butter and bake for 35 minutes at 170 degrees, or until the apples are nicely browned and the puff pastry has penetrated.
Apple pie. The recipe of the culinary "guru" Radu Anton Roman
An apple pie recipe with few and cheap ingredients is in the cookbook (and not only!) "Romanian dishes, wines and customs" of the late Radu Anton Roman, a true "guru" of gastronomy, with the author's mention that it is taken from the nonconformist master of the epigram Păstorel Teodoreanu, "Gastronomic lawyer and special wine connoisseur", as he defined himself.
Ingredients for Radu Anton Roman's apple pie
250 g flour, 1.5 kg royal apples, 250 g butter, 250 g sugar, 100 g breadcrumbs, 1 pinch of cinnamon, 1 pinch of salt
How to prepare Radu Anton Roman's apple pie
"The dough is made from flour with cold water and very little salt. He fights a lot. He lets himself rest. Spread, put the butter in the dough and wrap the piece of butter with the dough. It stretches again. This operation is done four times (twice roll the dough in three and twice in four). Between each stretch, rest for a quarter of an hour. When ready, ie after the last stretch, bake half of the dough in the pan and press with fine posmag, cake or buns. When it is half baked, place the apples on top of the dough and then the remaining half. Bake again. When browned, sprinkle with powdered sugar and better (a little) in the oven. Then cut according to the usual rules. The dough is worked cold. Bake at the right heat "
Radu Anton Roman's apple pie comes in time from the great epigram writer Păstorel Teodoreanu
"Secret: Royal apples are indicated. Peel a squash, grate it and slice it into very thin slices. When they are ready cut, put the amount of sugar to taste and keep on the edge of the cooker until the sugar is incorporated into the fruit. Then they stay behind the scenes, in the cool, until it's their turn to enter the stage, filling the pie "
Apple pie. Geanina Staicu-Avram's recipe. Alias Jamila
The most popular culinary vlogger in Romania, in fact the "most popular", Geanina Staicu-Avram, well-known to all housewives as "stage", in fact "kitchen", by Jamila, has its recipe for pie with apples. Listen to her!
Ingredients for Jamila apple pie dough
250 g butter, 650 g flour, 200 g powdered sugar, 2 eggs, 200 g cream, 10 g baking powder, a pinch of salt
Ingredients for filling Jamila apple pie
1 kg of apples, 100 g of sugar, 1 teaspoon of cinnamon
How to prepare Jamila apple pie
"For a start, we will give the apples through the large grater. Put the grated apples in a preheated pan to harden them a little, add the sugar, mix and sauté the apples for about 10 minutes, until they soften well and the liquid disappears. Turn off the heat, add the cinnamon, mix well and let this filling cool ”
"While the filling cools, we prepare the dough for the sheets, we start with the butter, which must be at room temperature and we put it in the bowl of a mixer. mix for another 2-3 minutes. We clean the walls of the pot, add the eggs, one by one, and continue to mix, add the cream, increase the mixing speed again and mix everything for 2-3 minutes. Add the flour little by little, add the salt, baking powder, and then the flour. We increase the speed again and after 2-3 minutes the dough is ready "
"We unload the dough from the bowl, sprinkle a little flour on it and on the worktop and start kneading it. If necessary, add enough flour to obtain a non-sticky dough. We cut the dough in half, we put half of it aside, and we sprinkle the other one with flour, we also put flour on the worktop, and we start to spread the dough with the rolling pin ”
Jamila's apple pie comes out tender and "terribly" pleasant to eat!
"We move the dough often enough so that it does not stick, we spread it lightly, lightly, the dough must be very easy to handle, we roll the dough on a rolling pin and transfer it to a tray lined with baking paper. Remove the excess with a squeegee, put the filling over the first sheet, spread it very well. Cover the filling with the second sheet of dough, lightly shape the dough on the edges with your fingers to cover the filling well and remove the excess dough again. Do not throw away the excess dough because you can make individual pies or different croissants with it "
"We put the pie in the oven, preheated to 180 degrees, for about 40 minutes. After that we take the pie out of the oven and let it cool, cut it into cubes, powder it with sugar and it is ready to be served ”
Galette with apples, pears and apricot jam
We know that the weekend is a good opportunity to try something new, so we have a surprise for you. We decree every Thursday - "Delicious recipe day". We consulted with Teo and prepared some special dessert recipes and only good ones to enjoy :) Today Teo prepared us a recipe with apricot jam, velvety and fragrant. We thank you again and we invite you to try it soon and share the result with us.
"Galette" in French or "rustic tart" in our language, is a dish you can play with. We can use any kind of fruit, but the combination I consider the most successful is galette with apples, pears and necessarily apricot jam, to give the tart a velvety texture and sweet taste. Before starting the recipe, it is important to heat the oven to 180 ° C. The ingredients are enough for an 8-serving tart.
Ingredients for the countertop (pate brisee):
- 250g very cold butter, from the fridge, cut into cubes
- 350g flour
- a tablespoon of sugar
- ¼ teaspoon salt
- 60ml (4 tablespoons) cold water with ice cubes
Put the flour, salt and sugar in the food processor, mix them for a few seconds. Add the butter cubes, beat with the blender for a maximum of 10 seconds or until the composition looks like a large breadcrumbs. We start the robot again and add cold water, spoon by spoon, until the dough is homogeneous. If you have added too much water, add another tablespoon of flour. If the dough is too crumbly, add a little more water. We make a disk out of the dough, wrap it in cling film and let it cool until we prepare the filling.
Ingredients for the filling:
- 4 tablespoons apricot jam Râureni
- 2 red apples
- 2 pears
- 4 tablespoons sugar (set aside a tablespoon)
- 2 teaspoons ground cinnamon
- a small beaten egg
Remove the dough from the cold and spread it in a disc with a diameter of 25 cm, directly on the baking paper, which we place on the oven tray. Grease the dough with apricot jam for a more velvety taste and a fragrant aroma. We are careful to leave 2 cm to the edge. Cut the apples and pears into slices, mix them in a bowl with cinnamon and 3 tablespoons of sugar.
Place the fruit mixture over the apricot jam and then wrap the dough around the fruit, so that the exposed fruit remains. Grease the edges of the tart with beaten egg and sprinkle with a tablespoon of sugar that I put aside.
Bake for 30-35 minutes or until the tart is nicely browned. Allow to cool to room temperature before slicing. May you be the best! :)
How to make the sheet for the cake with apples and grated dough?
Remove the dough from the cold. Separate 600 g of dough for the bottom sheet and wrap the rest in foil and put it in the freezer. Spread the 600 g piece directly on the baking paper, respecting the dimensions of the tray (putting an additional 3 cm on each side to cover the walls of the tray) and then pull the dough with the baking paper in the tray.
Prick the dough with a fork so as not to form bubbles when baking. We can put the tray back in the fridge while we take care of the apple filling.