Text 10618, 155 rader
Skriven 2014-03-06 05:50:00 av Dave Drum (74106.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Apple Pie Order #2
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Pithivier - Part 1
 Categories: Desserts, Pastry, Fruits
      Yield: 9 servings
 
      1    Batch Puff Pastry dough
      1 c  (240 ml) Frangipane
      1 lg Egg

MMMMM--------------------VANILLA APPLE BUTTER-------------------------
      6 lg Tart apples; peeled, halved,
           - cored, rough chopped
      4 tb (55 g) unsalted butter
      1 c  (200 g) granulated sugar
    1/4 ts Kosher salt
    1/2    Vanilla bean
 
  Special equipment: rimmed baking sheet, parchment paper,
  rolling pin, bench scraper (optional), offset spatula
  (optional), pastry brush
  
  To make the apple butter: In a large saucepan, combine the
  apples, butter, sugar, and salt. Split the vanilla bean in
  half lengthwise and scrape the seeds directly into the pan
  (save the pods for adding to a canister of granulated
  sugar for vanilla sugar). Place over low heat and cook,
  stirring occasionally, for 30 to 40 minutes, or until the
  apples break down and the mixture thickens and turns
  golden brown. The mixture will release a lot of water at
  first and bubble a lot and then it will slowly start to
  caramelize and get a bit darker; there may still be some
  pieces of whole apple, which is fine. Remove from the heat
  and let cool. (The apple butter can be stored in an
  airtight container in the fridge for up to 4 days or in
  the freezer for up to 2 weeks.)
  
  Line the baking sheet with parchment paper and set aside.
  On a well-floured work surface, roll the puff pastry into
  a rectangle about 24 in/61 cm wide and 12 in/30.5 cm from
  top to bottom. The dough may seem pretty tough and
  difficult to roll out at first. Don't be afraid to be firm
  with the dough as you roll it into the rectangle, flip it
  upside down, turn it side to side, pound it with the
  rolling pin to flatten it. Use a chef's knife to trim away
  any rough edges. Then, using the knife or a bench scraper,
  cut the dough in half vertically. You should have two
  12-in/30.5-cm squares.
  
  Set one square aside and place the other square on the
  prepared baking sheet. In the center of the square, draw
  an 8-in/20-cm circle with your finger or lightly with a
  paring knife (without cutting all the way through). Using
  the offset spatula or the back of a spoon, spread the
  frangipane evenly on the pastry, filling just the circle.
  Top the frangipane with an even layer of the apple butter.
  
  Crack the egg into a small bowl and whisk with a fork.
  Using the pastry brush, brush some of the egg over the
  pastry around the circle.
  
  Again on a well-floured surface, roll the second puff
  pastry square so that it is slightly larger than
  12-in/30.5-cm square. Drape the second square directly
  over the top of the first square. Using your fingers,
  press firmly all around the edges of the pastry to seal
  the two squares together. There will be a big mound in the
  center where the frangipane and apple butter are. Again,
  using your fingers, press firmly all around the circle;
  you want to enclose the frangipane and apple butter as
  much as you can within the circle.
  
  With a small paring knife, cut a scalloped petal pattern
  around the edge of the puff pastry to create a circle with
  a total of six or seven petals. Discard the puff pastry
  scraps (or save them for a quick treat: sprinkle with
  cinnamon-sugar and bake until golden. Refrigerate the
  pastry for at least 30 minutes or up to 2 days to allow
  the puff to chill and relax. (If chilling for longer than
  30 minutes, cover the pastry with plastic wrap to prevent
  it from drying out. At this point, you can also wrap the
  unbaked pastry well with plastic wrap and freeze it for up
  to 2 weeks.)
  
  CONTINUED TO PART TWO
  
  by Joanne Chang; Flour, too
  
  Epicurious | August 2013
  
  Yield: Serves 8 to 10
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apple Pithivier - Part Two
 Categories: Desserts, Pastry, Fruits
      Yield: 9 servings
 
           Directions continue
 
  Preheat the oven to 350øF/175øC, and place a rack in the
  center of the oven.
  
  Using the pastry brush, brush the entire top of the
  pastry, including the petals, with the remaining egg wash.
  Poke a hole in middle of the circular mound at the center
  of the pithivier and then, starting from the center of
  this hole, use the tip of the paring knife to trace a
  curved sun-ray pattern into the mound, spacing the rays
  1/2 to 1 in/12 mm to 2.5 cm apart and covering the entire
  mound with the curved rays. You should have eighteen to
  twenty-four rays. Don't cut all the way through the puff;
  just lightly score the dough with the tip of the knife.
  Trace a crosshatch pattern on the petals.
  
  Bake for 1 hour to 1 hour and 10 minutes, or until the
  dough is entirely golden brown and baked through. Look at
  the sides of the pithivier where the puff pastry has
  puffed up to make sure the sides are also golden brown.
  Remove from the oven and let cool on the pan on a wire
  rack for at least 1 hour before serving to allow the
  filling to cool. This pastry is best served the same day,
  but you can hold it in an airtight container at room
  temperature for up to 2 days and then refresh it in a
  300øF/150øC oven for 5 to 8 minutes before serving.
  
  by Joanne Chang; Flour, too
  
  Epicurious | August 2013
  
  Yield: Serves 8 to 10
  
  MM Format by Dave Drum - 12 September 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
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