Cooking World

Apple dumplings.
Apple dumplings are whole peeled and cored apples, stuffed with sweet spices, raisins and nuts, folded into pastry and baked till the apples are soft and the pastry is golden. To be sure that the fruit is soft when the pastry is done, use smaller apples. Keep the filling from leaking out the bottom by leaving a half inch or so of pulp at the bottom when coring the apples.
Pack the filling into the centers and fold a pastry squares around each apple. Egg the pastry, and bake as directed. As with pie crusts, cover the dumplings with foil if the pastry starts browning too soon.
Apple pies and Brown Betties.
Though pies, crisps and crumbles are easy to make, perfect if you have a little time. Sliced or chopped apples are covered with a mixture of butter, flour, oats and sugar so that the topping was crunchy. Apple Brown Betty is one of the first documented and the most popular apple desserts in the United States. The dessert is as simple as it gets: apples are layered with a mixture of fresh breadcrumbs, butter and brown sugar, and all this is baked just until the apples are soft and the topping gets crispy. Serve these dish warm together with vanilla ice cream. Its better to serve your deserts in custard cups instead of in one big pan.

Necessary products:

wheat flour - 250 grammes
1 egg
butter - 150 grammes
vinegar - 1 tea spoon
salt
apples - 1 kilogramme
sugar - 80 grammes
ground cinnamon
dried lemon or orange peel
raisin - 30 grammes
grain crumbs - 100 grammes

A number of portions: 6

Time of preparation: 1 hour 30 minutes.

Way of preparation of the recipe:

You should bolt the flour on a board (in order to receive a hill), make a deepening, pour in it an egg whisked with 6 table spoons of warm water and 1 table spoon of the drawn butter, vinegar, add salt. Then make soft, shining dough. Roll the dough in a sphere and leave for 30 minutes, having covered with a damp fabric.

Then it is necessary to cut the dough half-and-half, each half unroll on a linen towel powdered with some flour. Then you should stretch the dough from the center to all sides, trying not to tear, splash of the drawn butter, put a layer of the peeled and cut apples on it, powder sugar, the cinnamon, the washed out raisin, the crushed dried lemon or orange peel and grain crumbs fried in 30 grammes of butter.

It is necessary to collar the dough, raising the edge of the towel. Transfer the roll to the baking tray and bake it in a moderately heated up oven for 30 minutes, smearing it with butter from time to time. The ready shtrudel should be cooled and cut into slices.