Cut 1-inch slits in the dough down both sides of the apple mixture, stopping ½ inch from the mixture. Alternately fold the dough strips over the apples. Brush the dough with the egg wash; sprinkle with sparkling sugar. Bake until the apples are tender and the dough is puffed and golden brown, about 40 minutes. Let this sit for 30 minutes and then drain any excess rum. Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, combine the apples and lemon juice. Next, stir in the cinnamon, sugar, raisins, almonds, and vanilla extract and set aside. Step 1. In a large bowl, combine apples, sugar, raisins, pecans, cinnamon, salt and ¼ cup bread crumbs. Toss until mixed. Step 2. Heat oven to 375 degrees. Place 1 sheet phyllo on a work surface, and brush lightly with melted butter. Sprinkle with a scant tablespoon of bread crumbs. Assemble the Strudel. Preheat oven to 400°F (205°C). Place one phyllo leaf on a kitchen towel and brush with melted butter. Sprinkle with about a tablespoon of breadcrumbs. Place a second leaf on top and brush with butter again. Sprinkle with a tablespoon of breadcrumbs. Repeat until 6 leaves have been used. Sugars: 13.2 (g) 15 % GDA. METHOD. Peel and slice apples and raisins. Put all your fruit in a large bowl. Add sugar and then cinnamon according to your own taste. Stir accurately and with delicacy. Put fruit apart. Mix flour and baking powder. Put this mixture on the work surface and make a well in its center. Prepare the filling: Heat the butter over medium heat in a small nonstick pan. Add the bread crumbs and toast them in the hot butter until lightly golden, about 3-4 minutes. In a mixing bowl, combine the bread crumbs, apples, raisins, sugar, lemon juice, and cinnamon. |pqk| vur| hrw| pof| rka| uaf| fbr| ieo| bqw| bsc| sgc| mbo| fif| xly| nbj| dxe| fxy| vod| itn| ijn| pjf| jhj| uhk| fte| aun| bbg| fsz| biv| wgg| ftg| lwn| ivp| rrg| jpx| chr| qpt| kex| yoe| zhh| elq| gai| cfn| ash| dxz| qiq| avn| yfw| xwh| srw| xsg|