Crescia with apples
(Photo@TheFoodTraveller.com - Nikon D200)
Sometimes I am amazed by how many varieties of apple cakes are around. This one is something of a sweet bread ('crescia') stuffed with apples. Light and tasty. Shaping the crescia in the tin can be annoying, but the result is quite nice: a tasty and light alternative to the brise'. Funny is ... I have recently discovered my mum has been doing pastry like this for years. Should have paid more attention.
Serves: 10
FlexiPoints: 8
Suggested wine: none
Special equipment: a 24cm baking tin
Ingredients:
500g flour
500g apples
100g butter
180g sugar
10g instant yeast
2 eggs
1 lemon
50ml calvados
Honey as needed
Ingredient note: none
How-to:
1. Peel and slice the apples. Put them in casserole with 80g of sugar. Distribute 1 glass of water on top and cook on medium-low heat with the lid on until the apples are soft (about 10’).
2. Work together the flour, yeast, butter, the rest of the sugar, the grated lemon zest, the eggs, the calvados and 1 tbsp of the cooking juice of the apple until a uniform pastry is obtained.
3. Roll the pastry in a 24cm disc and one of 30cm. Grease the baking tin with some butter and dust it with flour. Cover the tin with the larger disc. Distribute the apple and cover with the second disc trying to seal the border. Remove the hanging trims.
4. Bake it in an hot oven at 200C for 30’. Brush the top with some honey and serve at room temperature.
Serves: 10
FlexiPoints: 8
Suggested wine: none
Special equipment: a 24cm baking tin
Ingredients:
500g flour
500g apples
100g butter
180g sugar
10g instant yeast
2 eggs
1 lemon
50ml calvados
Honey as needed
Ingredient note: none
How-to:
1. Peel and slice the apples. Put them in casserole with 80g of sugar. Distribute 1 glass of water on top and cook on medium-low heat with the lid on until the apples are soft (about 10’).
2. Work together the flour, yeast, butter, the rest of the sugar, the grated lemon zest, the eggs, the calvados and 1 tbsp of the cooking juice of the apple until a uniform pastry is obtained.
3. Roll the pastry in a 24cm disc and one of 30cm. Grease the baking tin with some butter and dust it with flour. Cover the tin with the larger disc. Distribute the apple and cover with the second disc trying to seal the border. Remove the hanging trims.
4. Bake it in an hot oven at 200C for 30’. Brush the top with some honey and serve at room temperature.
Labels: breakfast, dessert, vegetarian
posted by The Food Traveller at 8:37 PM
2 Comments:
hai ragione, quante ce ne sono di ricette per la torta di mele, e immagino molte buone come la tua: la foto di questa fetta mi sta facendo proprio gola.
Come si puo' notare dalla foto, mentre mi preparavo a farla qualcuno aveva gia staccato un pezzo dal bordo ... nonostante fosse la mia fetta!
Ciao
Francesco
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