Apple dessert

Apple dessert

Category: Confectionery

Ingredients
filo dough	packaging
margarine	200-400 gr
apple jam	1 kg
crushed nuts or shortcrust pastry crumbs	100 g approx
sugar	taste
cinnamon	pinch
foil cups	packing 50 pcs

Cooking method

• Add crushed nuts (I have a mixture of candied ones) or crumbs of shortcrust pastry, cinnamon and sugar to apple jam. It should be a little sour and unpleasant.
• If the jam is very sweet, you do not need to add sugar.
• Stir. Melt margarine.
• 
• Take a filo leaf and grease with margarine. On top is another leaf and again margarine. Divide the dough into 9 squares and put the filling in the center of each.
• 
• Putting the corners together and forming a bag. Put in a glass and grease generously with margarine. Don't be greedy! Otherwise, then it will not be pulled out of the form!
• 
• At this point, they can be frozen and baked as needed.
• 
• No need to defrost!
• Bake in a convection oven at 180 ℃ until golden brown. 15 to 25 minutes approx.
• When ready to cool, remove from the mold and sprinkle with powdered sugar.
• 

The dish is designed for

a lot, almost 50 pieces

Time for preparing:

hour + 20-30 min in the oven

Cooking program:

oven

Note

This is one of the promised recipes from the ballroom where I'm doing my internship.
I make the jam myself from sour apples especially for this dessert. During the internship, the jam is ready-made, but not very sweet. Therefore, sugar can be added to taste.
The margarine must be liquid, otherwise it will lie in a thick layer on top, but it will not reach the bottom and everything will stick. You will, of course, take it away and eat it, but it will not be the same ...
I did not try to bake in silicone, because I do it immediately for the whole dough package. I don't have so many molds.
I do not advise you to replace margarine with butter - it will be a little expensive ...

I think! crunchy and delicious!

And I didn't understand anything!

Added on Friday, 25 Mar 2016 10:11 AM

And that jam is not sweet?

[Anya]

And that jam is not sweet?

As it happens, Anya , I cook other jam without sugar at all !!!

And I didn't understand anything!

Now I finished everything

I cook other jam without sugar at all !!!

And does not it turn sour? Or do you keep it cold?

Now I finished everything

Well, now it's another matter!

The margarine must be liquid, otherwise it will lie in a thick layer on top, but it will not reach the bottom and everything will stick.

and you need to lubricate with margarine only so that it does not stick to the mold or for the dough to be golden? if you just sprinkle the molds with non-stick spray for baking trays, and the bags themselves are not smeared with anything, will it be tasty or not?

And does not it turn sour? Or do you keep it cold?

Anya, I once stupidly forgot. The rolled up banks were in the apartment for over a year. Gradually eat up

[prona]

prona, NatashaThe recipe is interesting and delicious! Thank you! What if you use a silicone baking mat?

[Elizabeth]

Elizabeth, it is necessary to grease, otherwise the dough will simply dry out and will not have a beautiful color. And I suspect that without margarine will come out
And yet, without margarine, the folo will dry out in the freezer and will not be suitable for baking.

[prona]

prona,
Thank you so much!
An interesting recipe)
what I don’t know is how to cook jam properly. I tried it a couple of times, it didn't work. I decided not to translate the products)
But apparently in the season I'll start again)

[Bianchi]

Bianchi, I don't think it will. I suspect that the dough will deform, the butter will spread and burn, and the dough will stick, or try to stick.

Mlyn, as I can imagine the taste - a mouthful of saliva !!!! WOW!

[Olga]

Olga, yes me too. But I have to.I peel the apples, throw in the water with squeezed lemon, cut them into small cubes, add a little sugar and cook until the apples are transparent. On banks and in the refrigerator. All! Cases for an hour maximum

Posted on Friday 25 Mar 2016 11:45 am

Ira, in your performance it will be a bomb!

Filo dough is a specific thing. I used to look at the pictures of others and envy, then somehow I tried it myself. I understood a lot. Oil should be lubricated with butter and thicker. I haven't tried margarine, I have tried vegetable oil. So this is not at all the same - the finished dough has the appearance, taste and texture of ordinary writing paper, which was accidentally baked in the oven. So do not come up with excuses for yourself, do as it is written, otherwise you will regret it.

what if you make this dessert in shortcrust pastry or as a strudel, not a filo?

You can try, but you get just something like a basket of jam. Effective serving plays an important role here. I know that other halls make strudels with the same filling. But the halls are simpler and cheaper.

By the way, for the post, you can grease with sunflower oil))

for fasting and margarine will do, there are vegetable fats))

[Natasha]

Liz, I don't like margarine itself. I'd rather smear it with butter or sunflower, but that's me)))

Just suggested as an option)
Natashathanks for the recipe !!

[Masinen]

Masinen, thanks for your attention There are different types of margarine, you can find quite good. But there are no comrades in taste and color

tried vegetable oil. So this is not at all the same - the finished dough has the appearance, taste and texture of ordinary writing paper, which was accidentally baked in the oven.

In the Balkans, the classic of the genre is to grease the filo with vegetable oil. But be sure to do the filling - mineral water + egg, I think you can replace the mineral water with juice, and fold all the bags into one large shape.
Pordon, who fit into someone else's recipe.

[Natasha]

Natasha, Exactly, about taste the color))
Yes, I know that you can find good margarine, the main thing is that you need to look well

Elina, Elena, yes, you are right, they are greased with sunflower oil or poured with mineral water)
I like mineral water, but in this recipe, I'm not sure which will fit.
In short, you need to cook, I have dough)))

But be sure to do the filling - mineral water + egg,

Well, of course, filling is another matter!

[prona]

prona, Natasha, thank you! Spectacular dessert.

Natakha, thank you for a delicious recipe, but is it possible to use finely chopped apples with the same sugar and cinnamon instead of jam?
By the way, I make these from yeast dough and curd (more often) and deep-fry

it would be better smeared with butter or sunflower, but it's me)))

No, Masha, it's better with butter. From grows. really it turns out g ...
I also tried rast once. oil and drain. butter and margarine. Grows. oil is definitely not suitable. Oil sl. and margarine soften, p. m. dries the dough.

[Dance]

Dance, Tanya, but what about the post then ?. I don't like margarine.
Well, it is necessary that with sunflower it does not come out tasty.
The kids need to do it, then with butter.

Is it possible to use finely chopped apples with the same sugar and cinnamon instead of jam?

I would not risk it, because raw apples will release moisture / juice and it will crush the dough.

[Masinen]

Yes, but I do this: I sprinkle the apples with sugar and leave them for an hour or two. They give off juice and are soaked in sugar. Then I strain them off and into action. But then it's freezing
In general, I'll try. And sho go out and eat
Thanks again.

Added Sunday 03 Apr 2016 10:48 AM

Masinen, Mashunya, I myself was in the shots, I screwed up all the baklava and made more bags of cheese at the same time. Here it turned out dry and even hard layers.

Added Sunday 03 Apr 2016 10:53

I peel the apples, throw in water with squeezed lemon, cut into small cubes, add a little sugar and cook until the apples are transparent. On banks and in the refrigerator. All! Cases for an hour maximum

Natakha, so it boils down and turns out to be luscious? Am I getting it right? Do the apple pieces remain intact, do not crumble into porridge?
Is it possible at least approximately the ratio of apples: water: sugar: lemon? Pliiiz!

[Tanya]

TanyaI make from green hard apples. I don’t remember what I was called. They have a lot of pectin, I cook until the pieces are transparent. In the jar after cooling, only jelly, no syrup.
You understood correctly, do not get boiled down. In the dessert, the mass is already more homogeneous, therefore, small pieces of nuts are needed for an interesting taste.

I think it’s worth adding The other day, during the internship, we ran out of margarine (from the word completely). And the dessert is needed for tomorrow, so the pastry chef ordered to make it with odorless vegetable oil. As far as I understood, it may be a problem to remove the dessert from the mold.

Natasha, I was baking an apple dessert. Thank you very much for the recipe, very tasty, simple and original! Baking in a silicone mold - great!

And here are the ready-made, powdered:

[Svetlana]

Svetlana, Svetochka! Well, you're just a bee! And biscuits and dessert, and before that she set the table!
It's so great to see your recipe, but not one! On someone's table in another country
Thank you for sharing such beauty!