The Sweet Dough
This paste is used in many European desserts like apple pie, strawberry pie, dates pie and all kinds of tarts.
Ingredients
2 ¼ cup sifted white flour
200 g unsalted very cold butter, cut into cubes
¼ cup
sifted powdered sugar
Egg yolk
1 tsp. vanilla,
2 tbs. very cold water
Pinch of Salt
Procedure
1. Set butter, flour, salt and powdered sugar in a bowl. Rub with fingertips until it becomes like bread crumbs.
2. Add the egg yolk, vanilla and cold water. Mix the ingredients thoroughly without pressing them. (We do not want to melt the butter). Gather the dough in a ball and rap it with plastic wrap and then refrigerate it for 1/2 hours.
3. Take out the dough from the refrigerator; knead it between two pieces of parchment paper. (The size of the pan is approximately 25 cm x 28 cm).
4. Remove the parchment paper which is on the face of the dough. Carry the dough with the other parchment paper and flip it on its face in the pan and then push it gently by hand.
5. When the dough settled properly in the pan, decorated the edges of the dough as desired by fingers or a fork.
6. Place one of the used parchment paper on the top of the dough while it is in the pan.
6. Place one of the used parchment paper on the top of the dough while it is in the pan.
7. Place on the paper any kind of dried cereal (Homs, for example) so the dough does not rise during baking. There are shops selling small stone tools made of ceramic which are used for this purpose instead of dry cereal.
8. Bake the dough in an oven temperature of 180 degrees until it becomes golden from the side and bottom. (1/4 hours or less) and then take out the pie, remove the dry cereal and the parchment paper and returned to the oven to be fully baked and became golden in colour and smell delicious. (About another 1/4 hour).
9. Don't over baked the dough otherwise it will become very fragile and therefore difficult to transfer from pan.
10. Leave the pie to cool down. Spread the custard on the pie and then decorate with any desired fresh fruit .
11. Glaze the surface of the fruit with some jam to give it a shiny look.
12. To make the glaze, you need 4 tablespoons apricot or pineapple jam with 2 tbs of water. Combine them together. bring them to boil until it becomes tense.
12. To make the glaze, you need 4 tablespoons apricot or pineapple jam with 2 tbs of water. Combine them together. bring them to boil until it becomes tense.
12. Sieved it with a strainer and then brush it on top of the fruit with a brush to give a shiny look.
The Famous Apple Pie
3 yellow
apples + 2 green apples, peeled and sliced longitudinally
1 tsp. powdered cinnamon
2 tbs. brown
sugar
2 tbs. white
sugar
1 lemon
juice
1/8 tsp. powdered
nutmeg ground
I tbs.
starch
2 tbs.
butter, cut into pieces for the top of the apple
roasted sliced almonds of ground walnuts for
decoration
Procedures:-
Prepare 1 portion of the sweet dough. Set
it a suitable pan. Decorate the edges. With a fork make hole in the bottom of
the dough.
In a bowl set the apple slices. Cover them
with lemon juice directly so that they don’t become dark. Add the cinnamon, nutmeg,
sugars, starch and stir well to dissolve the starch and sugar. After that arrange
the apples slices on the ready dough and before entering the pie to the oven, scatter
the butter pieces on various places on the surface of apples.
Bake it in an oven of 180
degrees until brown bottom and edges of the pie.
Take out the pie
from the oven and leave it to cool slightly. Wipe the top ot the pie with jam
to give them a shiny look.
Decorate with chopped walnuts or sliced roasted almonds.
Rhubarb and Strawberry Pie
The Base
on Patch of the sweet dough
The Filling
3
cups sliced rhubarb
1
cup quartered strawberries
3
large eggs
1 tsp vanilla
pinch
of fresh nutmeg
3
tbsp milk
3
tbsp all-purpose flour
1 cups sugar
pinch of salt
1 tbsp butter for the surface of the dough
1 tbsp butter for the surface of the dough
Procedure
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