129
PASTRY
Apple Strudel Serves 4
Dish: enamel shelf, greased
Oven Accessory: enamel shelf in lower position
1. Preheat the oven empty on CONVECTION 180°C.
2. Put the apples and juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and
mix together.
4. Take three sheets of filo pastry and brush with melted butter.
Place each one with the shortest edge towards you. Overlap
the 2nd sheet onto the 1st sheet by 5-6 cms along the long
edge and repeat with the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in
step 4.
6. Spread the apple filling along the front edge of the filo pastry
just 2.5cms from the edge and 2.5cms from each side.
7. Fold the sides in over the filling and brush with butter. Roll up
from the long front edge buttering the final long edge to seal
the strudel.
8. Place on enamel shelf seam-side down and brush with melted
butter.
9. Place shelf in lower position and cook on CONVECTION
180°C for 35-40 mins.
10.Dust with icing sugar to serve.
Ingredients
600g (1lb 5oz) dessert
apples- granny Smith’s,
cored, peeled and
roughly chopped
juice of ½ lemon
50g (2oz) golden caster
sugar
50g (2oz) walnuts,
roughly chopped
50g (2oz) sultanas
5 ml (1tsp) ground
cinnamon
50g (2oz) ground
almonds
225g (8oz) filo pastry
50g (2oz) butter, melted
icing sugar to serve
Congress Tarts Makes 24
Dish: 2 x 12 hole bun tins 32 x 24cm (12½"x 9½"), greased
Oven Accessory: enamel shelf in lower position + wire shelf
in upper position
1. Pre-heat oven on CONVECTION 170°C.
2. Roll out the shortcrust pastry to a thickness of approximately 3
mm. (1/8"). Cut out 24 circles using a 7.5 cm (3”) pastry cutter.
Place in bun tins.
3. Cream together butter and sugar until light and fluffy.
4. Add beaten egg gradually and then almond essence.
5. Fold ground rice into mixture
6. Place ¼ - ½ tsp of jam in the base of each pastry round and
top with 1tsp of creamed mixture.
7. Place bun tins on shelves and cook tarts on CONVECTION
170°C. for 20 mins. or until risen and golden brown.
Ingredients
350g (12oz) shortcrust
pastry
50g (2oz) butter
50g (2oz) caster sugar
1 egg, beaten
3ml (½tsp) almond
essence
75g (3oz) ground rice
raspberry jam
