Apple cakes are probably the most popular and common dessert. Many culinary masters interpret in his own way classic recipes of pie with apples. Therefore, there are so many variations in the familiar childhood charlotte, French Tatem or strudel.
If you’re going to travel around Armenia to need to stay in a hotel Tufenkian. It is in the restaurants of the hotel chain you can try the fantastic apple pie from Ruben Poghosyan. They certainly will offer you it for breakfast.
What is so special can be in a baking? It’s all in a harmonious combination of ingredients. Raisins, walnuts, fragrant cinnamon and cloves turn a simple apple pie in a delightfully delicious dessert. Each piece of delicacy will melt in the mouth and cause a storm of positive emotions in your heart.
Ingredients
Method
- Beat the soft butter with the powdered sugar until pale and creamy.
- Beat in the egg.
- Mix 1 tbsp of the flour with the baking powder and salt and stir it into the butter mixture.
- Add the rest of the flour gradually and mix just until a soft dough forms; do not knead.
- Flatten the dough into a rectangle, wrap it in cling film and refrigerate it for 30 minutes.
- Melt the butter for the filling in the frying pan over medium heat.
- Add the apples, raisins and walnuts and fry for 5–6 minutes, stirring, until the apples are just soft at the edges but still hold their shape.
- Add 20 g of the sugar, the cinnamon and cloves, stir for 1 minute and taste; add more sugar if the apples are sharp.
- Spread the filling on a plate and let it cool completely.
- Heat the oven to 200°C (400°F).
- Roll the dough between two sheets of baking paper into a rectangle about 30 × 25 cm and 5 mm thick.
- Peel off the top sheet and slide the dough, on its bottom sheet, onto the baking sheet.
- Spread the cooled filling over one long half of the dough, leaving a 1.5 cm border.
- Lift the paper to fold the other half of the dough over the filling.
- Press the edges together firmly with your fingers or a fork to seal.
- Cut shallow diagonal lines across the top in both directions with the tip of the knife to make a diamond pattern, without cutting through to the filling.
- Bake for 25–30 minutes, until the pie is golden brown all over and firm at the edges.
- Cool on the sheet for at least 20 minutes; the crust is fragile while hot.
- Dust with powdered sugar through the sieve, cut into 8 pieces and serve warm or at room temperature.
- The dough
- Whip egg with butter and powdered sugar
- Add 1 tbsp. of flour and baking soda
- Gradually add the remaining flour and knead the dough
- The filling
- Clear the apples and cut it cubes
- Lightly fry the apples with raisins and walnuts, add sugar and spices
- Let the filling cool down
- Bake the pie
- Roll out the dough to a thickness of 0.5 cm cake
- Wrap the stuffing in it
- Top knife make incisions in the form of diamonds
- Put in the oven, preheated to 200⁰S
- Before serving, sprinkle cake with powdered sugar
- Flour given as 250 g The original list prints 'G50 g'. With 130 g butter and one egg, 250 g of flour gives a soft short dough that still holds a filling.
- 10 g of soda replaced with 1 tsp of baking powder 10 g of baking soda is two teaspoons; with nothing acidic in the dough to react with, it would taste soapy and turn the crust greenish. The dough needs only a little lift.
- Cloves cut from 5 g to ¼ tsp ground 5 g of ground cloves is about 2½ teaspoons, enough to make the filling bitter and numb the tongue. A pinch is plenty next to the cinnamon.
- Sugar for the filling given as 20–40 g, to taste The chef's 10 g suits sweet apples; tart cooking apples need more. Taste the apples after frying.
- 15 g butter added for frying the apples The method fries the filling, but the list has no fat for it.
- Dough chilled for 30 minutes and rolled between sheets of baking paper A dough this rich in butter and powdered sugar is too soft to roll straight away and tears easily.
- Baking time given: 25–30 minutes The original gives only the oven temperature.
The dish in the photograph was cooked by the restaurant for this story. Photo: Oleksandr Slyadnyev.