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Full Online Book HomeLearning KitchenPastries - Apple Butter Pastries (crustata)
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Pastries - Apple Butter Pastries (crustata) Post by :cd0410 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2353

Click below to download : Pastries - Apple Butter Pastries (crustata) (Format : PDF)

Pastries - Apple Butter Pastries (crustata)

3 3/4 cups flour
1 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1 large and 1 small jar apple butter
5 Tablespoons butter
5 Tablespoons shortening
1 1/2 teaspoons vanilla
3 eggs
cinnamon and nutmeg

Preheat oven to 400º F.

Mix dry ingredients in large bowl. Blend butter and shortening with dry ingredients. Add eggs and vanilla. Knead dough, until easy to handle. Do not overwork dough, but it is not as sensitive as pie dough.

Set aside about 1/3 of dough for strips. Press rest of dough evenly on bottom and up sides of jellyroll pan. Sprinkle with cinnamon and nutmeg lightly. Spread apple butter over dough evenly and sprinkle lightly with cinnamon and nutmeg.

With remaining dough, make a lattice work. Break small pieces at a time and roll a little larger than pencil thickness. Place 4 lengthwise across pan and several in other direction.

Bake about 30 minutes or until dough is golden brown.

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1 cup self-rising flour 2 tablespoons butter* Pinch of salt 1 to 1 1/2 cups grated applesMix flour , butter and salt together like breadcrumbs. Gradually add enough milk to make a stiff dough. Roll out thinly on a floured surface. Cover with grated apple. Sprinkle with sugar and mixed spice. Roll up and cut into thick slices. Place rings in a greased ovenproof dish. Sauce: 2 Tablespoons Golden Syrup* 1/2 cup sugar 1 1/2 cups hot water 1 dessert spoon butter Heat and stir to dissolve sugar. Pour over apple rings.

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To make twenty 12- by 16-inch sheets 6 cups all-purpose flour 2 teaspoons salt 2 cups lukewarm water 4 tablespoons olive oil Cornstarch Sift the flour and salt into a deep mixing bowl. Beating constantly with a large spoon, pour in the water in a thin, slow stream and beat until the flour and water are well blended. Then knead the dough in the bowl by pressing it down, pushing it forward several times with the heel of your hand and folding it back on itself Re-peat for 5 to 10 minutes, or until the dough can be gathered into a