Apple-Filled Pancakes

This unusual and inexpensive dessert is known in Germany, where it originated, as Apfelfannkuchen (AHP-fehl-fahn-KOO- khen). The pancakes could also be served for tea or at a late Sunday breakfast.

4 SERVINGS PANCAKES

4 oz. flour

2 teaspoons sugar

1 egg plus

1 egg yolk

10 fl. oz. milk

1 tablespoon melted butter

FILLING

2 oz. butter

2 lb. cooking apples, peeled, cored and cut into thin slices

2 tablespoons brown sugar

1 teaspoon ground cinnamon a little castor sugar and cinnamon

Sift the flour and sugar into a large mixing bowl. Make a well in the centre of the flour mixture and put the eggs into it. Add a tablespoon of milk to the eggs. Stir the eggs and milk with a wooden spoon until they are mixed. Slowly incorporate the flour and sugar, adding the milk a little at a time.

Continue mixing until all the flour and half the milk are blended to make a thick batter. Change to a whisk or rotary beater and briskly whisk the batter, adding the remaining milk. Cover and keep in a cool place for 30 minutes.

For the filling, melt all the butter in a frying-pan over moderate heat. Put in the apples, sugar and cinammon. Saute gently, stirring occasionally, until the apples are soft. Set aside, but keep hot.

Heat a medium-sized frying-pan. Grease lightly with melted butter. Pour two tablespoons of the batter into the pan and tip the pan quickly to spread the batter evenly. Cook over a high heat until the pancake is brown on the underside. Turn over with a palette knife and cook for 30 seconds or until brown. Turn on to a plate and keep warm. Make all the pancakes.

Spread a large spoonful of the apple filling on the lower half of each pancake and roll neatly. Arrange the pancakes on a plate, sprinkle with castor sugar and cinnamon and serve.

Apple Florentine

A classic recipe, this English single-crust apple pie is traditionally made with flaky pastry. It should be served very hot with plenty of thick cream.

2 lb. cooking apples

2 oz. butter

4 oz. brown sugar

½ teaspoon ground cinnamon

½ teaspoon grated lemon rind

5 fl. oz. sweet cider

½ teaspoon grated nutmeg

½ teaspoon lemon juice

2 teaspoon ground cinnamon

2 teaspoons sugar icing sugar

6 oz. flour

½ teaspoon salt

2 oz. butter

1 oz. lard to 4 tablespoons cold water

Peel and core the apples and cut them into quarters. Melt the butter in a medium-sized frying-pan over a moderate heat and add the apples. Saute gently, stirring occasionally until the apples are soft and light brown. Drain off any remaining butter.

Sprinkle the apples with the brown sugar, teaspoon of the cinnamon and the grated lemon rind and mix thoroughly. Put into a shallow 8-inch earthenware or glass pie dish. Set aside.

Preheat the oven to hot 425°F (Gas Mark 7, 220°C).

To make the pastry, sift the flour into a mixing bowl and add the salt. Divide the butter into two pieces and add one piece to the flour. With your fingertips, rub the fat into the flour until it resembles fine breadcrumbs. With a knife, mix in the water to form a firm dough.

Put the dough on a floured board and with your hands shape it into a square. Roll out the dough into an oblong and dot two-thirds of it with small pieces of half the lard. Fold over one-third of the pastry and then the other third to make a neat, square parcel. Press the edges with the rolling-pin to seal.

Turn the pastry round so that the A classic recipe, Apple Florentine is flavoured with spiced cider. sealed ends are facing you and roll out again into an oblong. Dot with pieces of the remaining lard, fold in three, seal the edges, turn the pastry and roll out again. Repeat this process with the remaining butter. Wrap dough in waxed paper and chill in the refrigerator for 10 minutes.

Roll out the pastry, fold again in three, and, with your hands, shape quickly into a round. Roll out into a circle slightly larger than the pie dish and, using the rolling pin, lay the pastry on the pie dish. Trim the excess pastry with a sharp knife. Crimp the edge of the pastry with your thumb and forefinger to make a pattern.

From the surplus pastry make a rose to decorate the centre of the pie. Bake this separately. Bake the pie in the oven for 30 minutes, or until the pastry is golden brown.

While the pie is baking, prepare the spiced cider. Put the cider into a small saucepan over low heat with the nutmeg, lemon juice and remaining cinnamon. Heat gently, add the sugar and stir until it is dissolved. Taste the cider, adding more sugar if necessary.

When the pie is baked, remove it from the oven. Cut a small hole in the centre of the pie and pour in the spiced cider. Fill the hole with the pastry rose. Dust the pastry with icing sugar and serve very hot.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus