12/13/2023 0 Comments Amy traverso apple cake![]() Turn the dough out onto a lightly floured surface and knead three times. If needed, add one more tablespoon water. Sprinkle the egg yolk-water mixture on top and stir with a fork until the dough begins to come together. Stop when the mixture looks like cornmeal with some pea-sized bits of butter remaining (try to work quickly so the butter doesn't melt). Sprinkle the butter cubes on top and use your fingers to work them in (you want to rub your thumb against your fingertips, smearing the butter as you do). PREPARATION First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined. Remove the wrapples from the oven, transfer to a wire cooling rack set over a baking sheet, cool to room temperature, and drizzle with the sugar glaze.Equipment: Parchment paper large rimmed baking sheet ![]() Meanwhile, combine the confectioners’ sugar with 2 tablespoons water and whisk until smooth. Bake until golden brown, 30 to 35 minutes. You should have eight packets in all.Īrrange the packets on an ungreased baking sheet, put them in the oven, and immediately reduce the heat to 350 degrees. ![]() Repeat with remaining dough strips, then repeat with second disk of dough. The sides of the wrapple are left unsealed just like a jelly roll. Press the edge of the dough on top of the wrapple to seal. Layer on a few more apple slices, then fold the remaining length of dough over. Flip the wrapple completely over, so that the remaining loose dough end is once again completely flat on your surface. Layer a few more apple slices just above the seam, and fold dough over those slices, creating a roll. Use a bench scraper to help you fold the bottom 4 inches of dough over the apples. Lay four apple slices on the pastry about 4 inches from the bottom of the first strip. You’re basically making a jelly roll, only with apples as the filling. Cut the dough from top to bottom into four strips, each about 4 inches wide and 12 inches long. On a floured surface, roll out turning and flipping occasionally to prevent sticking, into a rectangle about 16 inches wide, 12 inches long, and 1/8 inch thick (if the dough becomes soft of sticky at any point during this process, put it in the freezer for 5 minutes). Remove the first disk of dough from the refrigerator. Preheat the oven to 400 degrees and set a rack to the middle position. Stir well, let sit at room temperature until the dough is chilled. Meanwhile, in a medium bowl, combine apple slices, sugar, lemon juice, and zest, and cinnamon. Wrap in plastic wrap and refrigerate for at least 50 minutes and up to 2 days. Gather the dough into a ball, then divide in half and press each piece into a disk. Turn the dough out onto a lightly floured surface and knead just until smooth - three times should do it. ![]() If needed, add more ice water, one tablespoon at a time. Sprinkle 1/4 cup ice water on top and stir with a fork until the dough just begins to come together. Stop when the mixture looks like wet sand with some pea-sized bits of butter remaining (try to work quickly so the butter doesn’t melt). Sprinkle the butter cubes on top and use your fingers to work them in by rubbing your thumb against your fingertips, smearing the butter as you do. First, make the crust: In a medium bowl, whisk together the flour, salt, and sugar until well combined.
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