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    Apple Strudel Autor Wattsenglish LTD

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    Anonymous 1ToVe0h
    This document provides recipes for three dishes: Apple strudel, Potato pagach, and Dumplings with sauerkraut. The apple strudel recipe calls for puff pastry, apples, nuts or breadcrumbs, cinnamon, sugar, and egg. The potato pagach recipe involves yeast dough made with potatoes, flour, margarine, egg, salt, milk and oil. The dumplings with sauerkraut recipe instructs to make potato dumplings and serve them with sauerkraut and fried bacon.

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    Apple Strudel Autor Wattsenglish LTD

    Uploaded by

    Anonymous 1ToVe0h
    38 views10 pages
    This document provides recipes for three dishes: Apple strudel, Potato pagach, and Dumplings with sauerkraut. The apple strudel recipe calls for puff pastry, apples, nuts or breadcrumbs, cinnamon, sugar, and egg. The potato pagach recipe involves yeast dough made with potatoes, flour, margarine, egg, salt, milk and oil. The dumplings with sauerkraut recipe instructs to make potato dumplings and serve them with sauerkraut and fried bacon.

    Original Description:

    Cooking recipe

    Original Title

    03. Apple strudel Autor Wattsenglish Ltd

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    This document provides recipes for three dishes: Apple strudel, Potato pagach, and Dumplings with sauerkraut. The apple strudel recipe calls for puff pastry, apples, nuts or breadcrumbs, cinnamon, sugar, and egg. The potato pagach recipe involves yeast dough made with potatoes, flour, margarine, egg, salt, milk and oil. The dumplings with sauerkraut recipe instructs to make potato dumplings and serve them with sauerkraut and fried bacon.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    38 views10 pages

    Apple Strudel Autor Wattsenglish LTD

    Uploaded by

    Anonymous 1ToVe0h
    This document provides recipes for three dishes: Apple strudel, Potato pagach, and Dumplings with sauerkraut. The apple strudel recipe calls for puff pastry, apples, nuts or breadcrumbs, cinnamon, sugar, and egg. The potato pagach recipe involves yeast dough made with potatoes, flour, margarine, egg, salt, milk and oil. The dumplings with sauerkraut recipe instructs to make potato dumplings and serve them with sauerkraut and fried bacon.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 10

    Apple strudel

    Ingredients:

     400 g ready-to use puff pastry


     8-10 peeled, cored thinly sliced apples
     small amount of ground nuts or dried breadcrumbs
     cinnamon
     40 g sugar
     1 egg

    Cooking time: 25-30 minutes


    Preparation
    Peel, core and slice the apples. Split the puff pastry in half. Use a rolling pin to roll
    out the dough into a rectangular shape, making it as thin as possible. Sprinkle with
    ground nuts (or dried breadcrumbs).

    Spoon the sliced apples on the dough, spread them evenly (stay 1cm off each
    edge), then sprinkle cinnamon and sugar on top.

    Carefully roll the pastry up around the filling like a cigar, using the greaseproof
    paper to help. Brush with beaten egg (or melted butter)
    Pre-heat the oven and bake for 25-30 min. at 190-200 °C.

    Sprinkle icing sugar....

    ....and enjoy!
    Potato pagach

    Ingredients
     500 g flour
     450 g potatoes cooked in skin
     125 g margarine
     1 egg
     20 g dry yeast
     a little bit of sugar
     100 ml oil
     2 tea spoons of salt
     300 ml lookwarm milk

    Topping:
     1 egg
     salt
     caraway seeds
     sesame seeds

    Cooking time: 17 - 20 minutes at 200 °C


    Preparation
    Cook the potatoes in skin. Prepare flour, 3dcl of lukewarm milk, 100 ml of oil,
    margarine, salt and eggs.

    Sift 500 g of flour.

    Let the yeast and sugar dissolve in a little milk. Mix the rest of the milk with 100
    ml oil and the egg. Then mix it in with the flour and yeast and knead well to make
    a supple dough. Cover the dough and let it rise in a warm place.
    The size of the dough has doubled.

    Lightly flour the worktop and roll out the dough. Grate 1/2 of the cooked potatoes
    and 1/2 of the cold margarine and spread it on top of the dough.

    Fold the dough, cover it with a clean kitchen towel and let it rise for another 20
    min. Roll the dough again, grate the other 1/2 of the cooked potatoes and 1/2 of
    the cold margarine and spread it on top of the dough. Fold the dough, cover it with
    a clean kitchen towel and let it rise for another 20 min.
    Use a rolling pin to roll out the dough into a circular shape about 1,5 cm thick. Use
    a small round cutter to cut out pagaches.

    Lay them on a baking tray and spread the egg, salt, caraway and sesame seeds on
    top of them. Pre-heat the oven and bake for 17-20 min 200 °C.
    Dumplings with sauerkraut
    (Halusky - strapacky)

    Ingredients:

     1 kg potatoes
     sauerkraut (Chopped or shredded cabbage salted and fermented in its own juice)
     bacon
     600 g of all purpose flour
     1 tbs of salt

    Cooking time: 60 minutes


    Serves 6
    Preparation
    Peel the potatoes.

    Grate the potatoes (using a grater or a food processor).

    Add salt and flour and mix well until the dough is supple. (Remove excess water, if
    necessary)

    Boil water in a large pot and add salt. Place the dough on a cutting board and cut
    small pieces of the dough straight into the boiling water creating little dumplings
    (halusky).
    The dumplings (halusky) sink to the bottom at first. After a few minutes they start
    floating on the surface - that means they are cooked and you can take them out
    and place them in a large bowl.

    Cut the bacon into small cubes and place on a frying pan. Fry (without oil) until the
    bacon is crispy.

    Serve the dumplings on a plate with sauerkraut and bacon.

    ENJOY!

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