Apple Strudel with Puff Pastry

Apple Strudel with Puff Pastry

Ingredients,

1 Frozen puff pastry sheet (In Deutsch Blatterteig)

4_5 apples; peeled;  sliced

1 tb Sugar with 1 tsp cinnamon  mixed

butter (Optional)

1 Egg -beat with 1 tsp water (Egg Wash)

Thaw pastry 15 minutes in room temperature. Preheat oven to 220c. Roll pastry ( rectangle) . Place on baking sheet; arrange apples on the center. Sprinkle with cinnamon-sugar and put some butter on top. Brush edges of dough with egg wash. Roll up the dough (Figure 1).Brush with egg wash. Bake for 30-40 minutes depending on your oven .check about every 10 minutes. Usually I cover the dough with Aluminum Foil the first 10 minutes then uncover it, for a better results.

Apple Turnovers using Phyllo Dough

Apple Turnovers using Phyllo Dough

             




                                                                             

Filling

4-5 apples quite small (use granny smith for a better result),diced,

1-2 TBS butter

2 tsp lemon/orange peel

1/4 cup -1/3 cup sugar (depending on your taste...)

1 tsp vanilla extract

phyllo sheets

1 tsp cinnamon, sometimes I use Nutmeg (Jouz hendi in Farsi) or ginger powder, and the tase is extraordinary goood!
butter  melted

powdered sugar for dusting (optional)

Peel and dice apples. In a medium saucepan, add apples,sugar,vanilla,orange/lemon peel and cinnamon. Heat on med-low stirring every so often . Cook for about 5 minutes or until the apple mixture thickens.

Remove from heat. Remove phyllo dough from package and have a damp towel ready so you can keep the phyllo sheets covered as you work.They tend to dry out very quickly

Melt butter. Using a pastry brush, brush one phyllo sheet. Fold in half(vertical)and brush again. Fold again to form a long strip. Brush again with butter if you like. On one edge, add about 1 1/2 TBS of apple filling. Roll in the form of a triangle...just like you would fold a flag.

 Brush the outside of the triangle phyllo turnover with extra butter. Place on a cookie sheet. Bake at 220c for 15 minutes or until nicely golden brown. Check after about 10 minutes so that they won't burn. Oven temps vary.

For the text reference plus the last two photos see the following weblog :

http://homecookinginmontana.blogspot.com/2009/03/apple-turnovers-using-phyllo-dough.html

مرغ با ادویه مخصوص پخته شده در میکرویو

مرغ با ادویه مخصوص پخته شده در میکرویو

ته چین اسفناج

ته چین اسفناج

۳ پیمانه برنج و ۱ پیمانه ماست و ۳ عدد زرده تخم مرغ و مقداری زعفران و و کمی‌ روغن مایع را مخلوط میکنیم

اسفناج روی حرارت با یک حبه سیر و کمی نمک میگذاریم با آب خودش بپزد و نرم شود بعد با کمی روغن تفت میدهیم. نیازی به سرخ کردن ندارد فقط باید تفت بخورد

در صورت تمایل اسفناج را با زرشک یا کمی‌ گوشت چرخ کرده سرخ شده مخلوط می‌کنیم

روغن رو تو قابلمه بریزید کمی‌ که داغ شد نصف مخلوط برنج و ماست ،... را به آن اضافه می‌کنیم سپس مخلوط اسفناج را روی مواد به آرامی پهن می‌کنیم و در آخر مابقی مخلوط برنج و ماست را روی اسفناج می‌ریزیم و مانند برنج معمولی‌ دم می‌گذاریم

whole-wheat bread

Home made whole-wheat bread























I love the smell of fresh bread especially home made braed in early morning.

Ingredients (small sized loaf)



315 ml warm water (110 degrees F/45 degrees C)

6 g active dry yeast

35 ml honey

305 g bread flour

20 g butter, melted

35 ml honey

8 g salt

185 g whole wheat flour

15 g butter, melted
 
 
1.In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.


2.Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

3.Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

4.Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely .