Apple recipes

It's that time of year. Despite the late frost I have plenty of apples 'cos I have plenty of trees and I love apple..stewed, baked, pies but strudel is best. This recipe has been played with and adjusted to work for me consistently since last year.

I use tesco filo because it’s the right size sheets. This recipe is for a single strudel, but a pack of filo will make two - just double the recipe. 5 to 6 sheets per.

1.5T Tblsp butter (or vegan spread/marge etc
! Tbsp virgin olive oil
1 tsp cinnamon
!/4 tsp ground nutmeg
1tsp lemon juice
3 Tblsp water
30g brown sugar
65g chopped walnuts
45g raisins
1 cooker and 2 eaters peeled cored and diced.
Preheat oven to 170 fan (or 180 no fan and whatever that is with gas)

If you don't have one of those apple peeling machines get one - cheap and well worth owning - speeds it up no end. For this recipe I prefer a non-collapsing apples

Chuck all the ingredients into a saucepan and heat through without so much cooking it as getting it all mixed up and the juices releasing..may need to add a little more water to stop stuff sticking or burning if you’re impatient.
Once the juices and melted butter/sugar etc develop, then drain in a sieve over a bowl and keep it. If short on juices can stir in some water and melted butter.

Start the filo stack on some baking paper. Each sheet of filo is painted with the saved liquor and given a very light caster or granulated sugar sprinkle (just a pinch) before the next sheet is put on top...repeat for 6 sheets total (or 5 if you only got 10 in the pack. It says 10 sheets but usually you get 12).

In landscape mode you distribute the apple mix on the bottom third about an inch up from the base and 1 inch from each side. That's 2.54cm if using metric apples.

Lift up the lower edge to cover the end of the apple stack, paint with liquor then fold each side up, tidy the corner and let the full length of edge stick down.. paint the new exposed undersides. Carefully roll the whole thing to leave the free (top) edge underneath. Transfer to a baking sheet, paint the top generously with more liquor sprinkle with flaked almonds and more sugar (lightly)

Bake 35mins. When done, sift the top with vanilla icing sugar, leave to cool and try some. Personally I think it's best the next day when the juices soak into the pastry and it’s easier to cut and a little chewy instead of flaky.

Other apple recipes please.

pgk

Well done , we're not 'just' engineers , would Jamie Oliver do as well making a rhombic drive hot-air engine I wonder ?

We made apple wine many years ago - fermented the apples in a plastic dustbin using fish tank heaters to get it all going. Potent stuff and well worth a try.

Warm deep filled apple pie with a big dollop pf Cornish clotted cream - even tastier if scrumping is involved! These local blokes brew cider to die for.

Home Page (harroldcalvados.co.uk)

Juicing large amounts of apples at the hobby level is a pain.
I have seen it done successfully with a simple domestic juicer and persistence, and one local chap just throws his through a garden shredder before pressing.
I do make some wines - usually from surplus black or redcurrants. A ginger wine I have here is superior to any of the commercial ones, but that might just be beginners luck. Bought-in cheap apple juice is the lazy way if just wanting to make a few litres. I do have 18x650 ml containers of stewed apple in the freezer along with large amounts of currants and blueberries. The cheapo apple peeler/corer makes processing a bucket of apples practical.
Baked apples stuffed with dates or raisins - good way of using collapsing apples - just core and stuff and microwave - quick an easy. Also apple fritters

'Zemlbaba' was popular growing up Link
My Mum’s variation was closer to English bread and butter pudding...buttered slices of bread dipped in milk lining a large pudding bowl then layered apples and raisins and more bread slices and baked for a thick crusty top, eaten as a main course after soup. Hearty winter fare for manual labour.

These were baking while I posted yesterday:

That's brilliant!...going to try out the strudel on Sunday...

In my family (long gone now) we made 'Cheer up pudding'....only for people with a sweet tooth really!......

Into a pyrex dish thinnly slice apple,...add some sultanas and grated lemon rind.....cover with 'good' spoonfuls of Golden Syrup......next a layer of thinnly sliced bread, trimmed to fit dish.

Repeat layer...then finish of with bread and butter trimmed to fit and sprinkled with brown sugar.

Bake 180 for 20 mins then inspect....if top getting brown cover with foil/greaseproof....cook on until the bottom layer has 'turned to toffee' and top nicely toasted with melted brown sugar....

Absolutely wonderful straight form the oven and perhaps even better cold!...be of good cheer!

I know it isn't ME, but appreciate pgk's seasonal excitement.

This is a fleeting lunchbox / teatime favourite every autumn...

APPLE CAKE

5oz (140g) Melted Butter
2 eggs
8oz (225g) Caster Sugar
Scant 1/2 teaspoon Almond Essence (or spice to taste)
8oz (225g) Self-Raising Flour
1 1/2 level teaspoons Baking Powder

12oz (340g) prepared raw Apple (Bramley is good because it holds it's shape - too many 'eaters' will go pulpy)

Beat everything (except the raw apple) together to make a stiff batter.
Put 2/3rds of it into a loose-based cake tin - line with buttered grease-proof paper.
Place the raw apple on top, and cover with the remaining batter.
Decorate with Flaked Almonds / Demerara Sugar.
Cook for 1 1/2 hours at 350F (180C)

Edited By DiogenesII on 15/09/2021 08:10:03

PGK

How about Cider. 😋

Dave W

Hi, well I suppose these were engineered using a scale, but they look to be full size.

I'll get me coat.

Regards Nick.

Edited By Nicholas Farr on 15/09/2021 10:59:02

Don't forget the blackberries. They seem to be a bit less juicy this year and pleased to find nobody is bothering to pick the ones outside my gate, probably not bothering to pick any when they just get everything from teh supermarket.
Lidl tends to sell apple presses this time of year, but I never see anyone sell a scratter mill. Maybe a project for 'Get Woodworking' forum (see link at bottom of page).

I've been cheffing since long before Jamie O ( who is a good lad ) was born.

The thing is that being Head Chef is like being a dad, they expect you to know the answer to everything .

So, bring on the engine and I'll see what I can do on the old Drummone and the ETA. You just be sure to

leave a good tip.

Very nice pud that , I'd serve that any time and be proud.

So how come neither of my daughters (both in their early 20s) appear to accept that I know anything about anything??

I even get corrected when they ask for money or a lift and I say no. Apparently that is not the right answer!

Love them to bits but at times can scream!

Edited By Nick Clarke 3 on 15/09/2021 13:24:29

Wot, no PC or Linux recipes?

pgk pgk, thanks for the inspiration, ingredients plus clotted cream on order for tomorrow, report on taste test to follow.

Chris Gunn

Only a guess ,but certainly relevant to the thread , It sounds like you've been feeding them, same mistake that I made.

Forget all that baking faff. 99 days to Christmas and Lidl have 12 packs of mincepies I will undertake quality control testing on your behalf.
Plus they didn't have any cinnamon for the original strudel recipe.

I guess you just need my address now. Looks scrumptious.

Wobbly Steve.

You can get the cinnamon with the filo in Tesco. Lidl also seem to have stopped stocking the apple stolen come Christmas the last few years, but can often find it in Aldi...lasts in the freezer a few months..
Christmas baking is another thread, perhaps nearer the time. Teaser with Vánočka