Great dessert/breakfast recipe.
DOUGH
1. Mix the first four ingredients with fingers (butter, flour, sugar, salt)
2. Beat two egg yolks with half cup of milk; mix in the yeast.
3. Mix the yeast mixture into the butter/flour mixture to make the dough; split the dough into two balls.
4. I usually refrigerate for at least 20 minutes.
5. Roll out one sheet of dough on a sprayed cookie sheet--it should cover nearly the whole sheet; the other can go into the refrigerator for a while.
FILLING
1. Slice up apples and place on the dough on the cookie sheet; leave .5 to 1 " to seal.
2. Mix the sugar and flour thoroughly, then add the vanilla extract (will still be very dry).
3. Sprinkle the mixture over apples.
4. Dot with butter.
TOP:
1. Roll out the other sheet and put on top of the apples--seal all the edges with water.
2. I whisk one egg with water and brush over the top and sprinkle with a little raw sugar.
BAKE at 350 degrees for about 45 minutes.
OPTIONAL TOPPING (my husband does not call this optional): mix hot water and powdered sugar and spread a thin layer over the top of the pastry
It seems like a lot of work, but it is not bad--the outcome is so worth it.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1772g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 6275 | ||
Calories from Fat: 903 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.3g | 134 % | |
Saturated Fat 54.8g | 274 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 8.7g | ||
Cholesterol 636.5mg | 196 % | |
Sodium 512.4mg | 18 % | |
Potassium 1444.7mg | 38 % | |
Total Carbohydrate 1235.9g | 363 % | |
Dietary Fiber 20.2g | 81 % | |
Sugars, other 1215.7g | ||
Protein 98.2g | 140 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 6275
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