I love apple for their simple taste, which I'll never overeat. Kugel in this release is full of them; are in addition slightly spicy aroma permeated. You can not eat it enough-has the lightness of the fruit and as much as you troszeńkę thin flakes of crispy dough. The most tastes yet warm, then too intense smell. This dessert is ideal for today's warming, slightly overcast day. Sweet smile guaranteed! The provision in a slightly modified version is derived from the book "Jewish Cooking and Israeli" Catherine Pospieszyński.
Ingredients:
DOUGH:
0.25 cup butter
0.5 cups white flour
spelled 0.5 cups flour, Type 2000
brandy or water ice
2 teaspoons vanilla sugar
pinch of salt
FILLING:
6 cups sliced \u200b\u200bapples
0.25 cups of porridge spelled
0.25 cup barley flakes
0.75 cup sugar
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 tsp cardamom
10 cloves
3 tablespoons raisins
3 tablespoons chopped walnuts or almonds
3 tablespoons coconut chips
5 tablespoons butter
Preparation:
DOUGH:
first Beat together butter, egg yolk and water.
second Mixed together dry ingredients and gradually add weight.
third Knead dough on a uniform.
4th Divide the dough into three equal parts.
FILLING:
5th Mix thoroughly with sugar, cinnamon, vanilla and cardamom.
6th In a separate cup raisins combine.
7th The third cup of mixture to fill meal and flakes.
TOTAL:
8th The bottom of the mold for baking smear with oil.
9th Put them thinly rozprowadzonym one piece of dough with fingers.
10th Arrange half the apples on them.
11th Transfer the fruit mixture half flakes and meal, then less than half the sugar and the last-bakaliową.
12th Place half of the cloves.
13th Lepione finger flaps put on a second cake delicacies.
14th Repeat the content being transferred cups and cloves into a paste.
15th The last piece of rolled-out dough lay on top.
16th Sprinkle the whole mixture a little sugar and pour over melted butter.
12th Bake about 40 minutes at 170 degrees until top is browning.
Enjoy!
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