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Mini apple pies

Mini apple pies

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I invite you to an easy and delicious dessert :)

  • - a sheet of tart dough
  • -2 apples
  • -2 tablespoons sugar
  • - lemon juice
  • -cinnamon
  • -a yolk + a tablespoon of milk
  • -pt uns
  • -powdered sugar

Servings: 8

Preparation time: less than 60 minutes

RECIPE PREPARATION Mini-apple tarts:

I had the fresh tart sheet. If you have it frozen, keep it at room temperature before use :)

We wash the apples and cut them into small pieces, put them in a bowl and add the lemon juice, sugar and cinnamon. We mix.

We spread the dough and cut circles the size of tart shapes. I used small tart forms with a diameter of 6. We grease the forms with butter and give them flour. We place the dough in the form. Over the dough we add apples, and over the apples we either put another sheet of dough or we make strips of dough with which we decorate the tarts. We continue until we finish the dough and the apples. Grease them with the yolk. Place the tarts in the oven at 180 ° for about 30 minutes. When they are browned, remove them and garnish with powdered sugar.

Tips sites


-you can add raisins, nuts ...

1.Prepare the dough, divide it into several balls, wrap them in cling film and refrigerate for at least 30 minutes.

2.Cut the apples into 4, remove the seeds and then cut them into very, very thin slices

3. Put the apples in a deep bowl together with the lemon juice, brandy, cinnamon and powdered sugar to taste (be careful not to be too sweet, because we will continue to use caster sugar). Let them sit for about 30 minutes, stirring occasionally to be covered by the "solution" with brandy.

4. Preheat the oven to 200 degrees

5. Remove the dough from the fridge and spread the balls into sheets as thin as possible, which you then place on a baking sheet.

6.Put a little sugar on each sheet of dough separately, then place over the apple slices next to each other, for a nice look

7.After placing the apples, lift the edges of the dough and make sure they are well glued

8. Break the egg in a bowl, beat it well and then, with the help of a pastry brush, grease the raised edges of the dough with egg to brown nicely.

9. Sprinkle caster sugar on top of the apples and the dough greased with egg, then put the tray in the oven at 200 degrees (average sea temperature in gas ovens) for about 30 minutes.

Recipes from readers: Leaf and apple cake - Constantin Machidon

Ingredients: For sheets (thinner or thicker -3 sheets): 9 tablespoons oil, 9 tablespoons mineral water (borscht or apple juice), 9 tablespoons sugar, flour, 1/2 teaspoon salt, 1 teaspoon good baking soda (or baking powder).

For the filling: 25 large apples, 2 -3 tablespoons ground cinnamon, 1 tablespoon oil (for hardening apples), 10-13 tablespoons sugar (-15-20 tablespoons sweeter), 1/3 teaspoon salt, 2 teaspoons margarine (I put Rama) , baking paper (3 pieces).

Method of preparation:

1. Pie sheets: Put all the ingredients mentioned above: oil, water (borscht or apple juice) in a saucepan and boil until boiling, stirring in the composition to dissolve the contents.

2. After it has boiled, turn off the fire source, leave it to cool a bit, so that you can reach for the kneader. Add salt, baking soda (quenched with vinegar or borscht) or baking powder 1 sachet, add flour and knead until you get a non-sticky dough.

3. From the dough obtained, 3 very thin sheets are made. If you want the sheets to be thicker - as I did - we triple the ingredients 9x3 = 27 (spoons of each ingredient).

4. Bake the sheets on the bottom of a tray (mine 21/28) grease the bottom of the pan with oil, put a baking sheet and spread the dough with the rolling pin. Bake for 20-30 minutes at 170 degrees. We will do the same with the other 2 sheets.

5. Allow to cool. Meanwhile, prepare the grated apple filling.

6. Apple filling: Apples are washed, peeled and put on a large grater, drained of juice (not at all). We stop the juice for the preparation of the sheets.

7. Put 1 tablespoon of oil in a saucepan so that the grated apples do not stick. Mix the apples with the sugar, cinnamon, margarine, salt and let them harden for about 15-18 minutes on a suitable heat.

8. Leave to cool. The apple filling is divided in two. On the first sheet spread half of the apple filling on the entire surface of the sheet, then put the second sheet over, spread the other half of the filling and finally the last sheet. Wrap and leave until the next day.

9. Tip: Leave the apples with more juice, so that the leaves are more tender.

Mini apple pies - Recipes

Yesterday was my sister's birthday, and I thought I'd do something more special. I've said it many times, I don't kill myself for sweets, I don't particularly like to make them, but this time it had to be sweet, and it had to be something completely and utterly interesting. I brought from Tuscany a chestnut flour, which I knew was used in cakes, I had a coconut milk that could not find its place in the refrigerator, and a bag of cardamom, brought by our friends from vacation in Istanbul.

The mini tarts in my mind turned into some aromatic jewelry, an exotic taste, velvety from coconut, but with personality, from cardamom. Chestnut flour gave a fine dark tart dough, creamy and flavorful, and, from what I read, gluten-free. I used a minimum of sugar, to be as easily tolerated as possible, even if it was a holiday. Apples & # 8211, of course, Romanian.

Ingredients for Mini tarts with apples, coconut and cardamom (for 6 mini tarts)

200 grams of chestnut flour (which you can replace with any flour you want)

2 tablespoons milk for dough

50 ml of milk for the filling

2 tablespoons coconut milk (I had a box in which, due to the low temperature in the refrigerator, the milk hardened)

2 tablespoons creamy yogurt

a few cardamom pods

1 tablespoon freshly squeezed lemon juice

I started with the tart dough, which I made classic, butter cut into small cubes, kneaded with my fingers in flour mixed with 1 tablespoon of sugar, 2 tablespoons of cold milk, to homogenize, and directly in the refrigerator for 30 minutes.

I boiled the milk with the cardamom pods and a spoonful of sugar, I let it boil for a few minutes, I strained it and left it to cool. When the temperature dropped, I mixed the milk with an egg, the milk coconut and yogurt, until I got a creamy, creamy consistency. I took the dough out of the fridge, shaped it into tart shapes, put the tray in the oven at 180 degrees for 10 minutes, then took it out, filled the mini tarts with coconut cream and cardamom, and put it in back in the oven for 10 minutes. Meanwhile, I cut an apple into rounds, I dripped them with lemon juice so that they don't oxidize, I cut them in four. I took the tarts out of the oven again, I put 3 slices of apple on each mini tart, I sprinkled sugar, and I baked it for another 10 minutes. The whole kitchen smelled of cardamom and chestnuts, warm and cozy. I ate the tarts cold the next day.

Mini apple pies

Mix in a bowl all the ingredients for the countertop until smooth and reach the consistency of a sticky paste. The mixture obtained is divided into four equal parts. Put a part of the 4 in each form of mini tart. With a spoon moistened in water, spread the mixture until it forms a base on the bottom of each form. (only on the base and not on the walls).

The apples are cut carefully, with a very sharp knife, in halves and the seeds and tails are removed. Then cut the halves into many slices of 1mm or thinner.

Starting with the largest slices on the surface and from the tart frame, we support the slices on the wall of the frame, with the round edge with the shell facing up, and patiently build a spiral of slices stacked about 2/3 each over the previous one, until we fill it all form. Due to the fact that we are approaching the center, we start using slices with a smaller surface.

After meditating a bit and finishing all 4 tarts, we enjoy the miracle we did and prepare for the easy part:

Sprinkle each mini cinnamon tart and then brush their apple slices with a mixture of 10 g of water and 2 g of date syrup.

Preheat the oven to 170 degrees with the fan and the top grill on.
Place in the oven the 4 tarts on a wire rack on the middle shelf and leave them for 25 minutes or until browned. (in some ovens it may take longer)

Mini tarts with strawberry jam

Strawberry jam is the perfect ally when it comes to making a cake for the little ones. The reddish hearts pamper you with their delicate taste, being the perfect composition in the preparation of cookies. An original combination of crunchy or fluffy dough with the velvety texture of sweetness.

And because today is the day of inspiration in the kitchen from Râureni, we thought of helping you with a recipe for Mini tarts with strawberry jam, quick to prepare and only good for a sunny afternoon.

  • 250 g flour
  • 250 g powdered sugar
  • 125 g butter
  • a pinch of salt
  • 1 or
  • 1 orange or a lemon
  • milk

Step 1. Put the flour and butter in a food processor, with a pinch of salt and mix until you get a dough with a texture like breadcrumbs. Add the egg, grate the peel of an orange or a lemon and mix again, pouring the milk, to homogenize the contents.

Step 2. Preheat the oven to a temperature of 180 ° C, suitable for baking. Meanwhile, sprinkle some flour on the kitchen counter and roll out the dough. Use a whisk until you get a dough about 5 cm thick.

Step 3. Prepare the molds for muffins or smaller baking trays, in which to put the dough, turning it and gluing it to the edges, to have crispy tarts on the outside. Put the teaspoons of jam inside the molds, filling each tart as well as possible. Make sure that the jam does not exceed the edge of the molds or the baking tray, in order to allow the tarts to brown well on the edges, not to soften.

Step 4. Place the tart forms or trays on the middle shelf of the oven to bake slowly and leave for about 15 minutes. The tarts are ready when the dough is browned and has a copper color, and the content thins its texture.

Remove the tarts from the oven, let them cool and you can serve them. Good appetite & lt3

The benefits of oatmeal with apples and honey

When we talk about a rich breakfast We must always refer to a breakfast that provides us with vitamins, minerals, carbohydrates, proteins and healthy fats in sufficient quantities to be considered, in short, a breakfast not only rich in nutrients, but also healthy and wholesome. And just oatmeal with apples and honey It is one of those dishes that meets our expectations.

From a nutritional point of view, oats, as you know for sure, is a delicious and soft cereal extremely rich in vitamins (especially vitamin B group, especially B1 and B2 and vitamin E), minerals (phosphorus), magnesium, zinc , potassium, calcium and iron), amino acids, complex carbohydrates and omega-6 fatty acids. It is also very rich in fiber, such as apple, which in turn provides malic acid, pectin, flavonoids and quercitin.

It becomes an excellent breakfast for the care and protection of our health, not only for its nutritional richness but for the incredible benefits it offers: it helps care for the cardiovascular system and prevent cardiovascular disease by lowering high cholesterol (especially lowering LDL cholesterol while raising HDL cholesterol).

It is an ideal recipe against constipation and diarrhea, because cooked apple becomes a very soft food, suitable to cure the stomach of disorders and conditions as usual, such as, for example, gastritis or gastroenteritis.

It is helpful to give ourselves the energy we need as much as we start the day, due to its richness in complex carbohydrates, which pass slowly into the blood. This is why it is also interesting for people with diabetes, but only when consumed. oatmeal with apples, without adding honey.

Mini salty tarts

I saw these mini tarts on a French site.
They seemed easy to make and I said to try them. They came out great, they are excellent as a small snack!
I'm not saying how fragile the dough is that we can use for various rolls.

-2 teaspoons of dry yeast or 25 gr, fresh
-0 cup (200ml) of milk
-1 tablespoon sugar
-a package of margarine union
-a pinch of salt
-flour enough to make a dough like bread.

Put the yeast in a bowl, if it is fresh, add the sugar and mix until it liquefies, then add the warm milk.
If the yeast is dry, then dissolve it with milk (still warm) and then add sugar.
In a saucepan put the margarine to melt, when it has melted, put it over the yeast and milk and start to incorporate the flour and salt.
Like I said, a loaf of bread would come out. Knead well and put in the fridge for an hour.
While the dough rests, prepare the filling for mini tarts.
I prepared like this:
I cut them all into small pieces and mixed them.

As you can see, we didn't give weights to the filling, because everyone does it according to the shapes (bigger or smaller), you can play with the proportions.
After the rest time of the dough has passed, divide it into 2-3 pieces and twist a sheet that is not too thin.
I baked these mini tarts in muffin tins (no baking paper).
Knowing how big the shape is, I cut the dough with the mouth of a cup, then I lined the shapes with it and put the filling.

After I put the filling, I twisted another sheet and cut it with a flower shape. I covered the mini tarts and greased with beaten egg.

I then put it in the preheated oven and left them (over medium heat) until they are nicely browned. When they were ready, I took them out carefully, put them on a plate and the snack was ready!
I assure you: they are great!

Most likely, the use of vinegar in human nutrition began with the development and consumption of alcohol, humanity in those days using it as a preservative. The first evidence of the use of vinegar in food comes from the time of the Roman Empire: thus the gastronome Marcus Gavius ​​Apicius, who lived during the reign of Emperor Tiberius and who was the creator of the first cookbook known as Of re coquinaria, presents recipes in which vinegar is used. It is mentioned in the Bible in both the New and Old Testaments. He appears in the scene of the crucifixion. Hippocrates mentions it as a medicine, mixed with egg.

Food vinegar, usually containing 5% to 18% acetic acid (with a percentage usually calculated by weight) is used as such either for seasoning or for preserving vegetables and other foods as pickles. Table vinegar tends to be more diluted (5% - 8% acetic acid), while marketed pickles generally use more concentrated solutions.

Apple cider vinegar Change

Apple cider vinegar is one of the oldest medicines known to mankind, first mentioned in Egyptian medical treatises, written more than three millennia ago. The doctors of ancient Greece used it on a large scale, which is also found in the writings of Hippocrates. It is also used in Romanian folk medicine. The Romans from the hill and mountain areas prepared apple cider vinegar every autumn, then using it in winter against various diseases or simply to maintain health. It is not a panacea.

The main categories of diseases that respond positively to the administration of apple cider vinegar: rheumatism and degenerative rheumatism. To remedy this disease, take three tablespoons a day of apple cider vinegar mixed with a teaspoon of honey. The cure lasts at least three months and has very strong detoxifying effects on the body. In addition, certain substances contained in apple cider vinegar have anti-inflammatory effects on the joints and prevent the aging and degeneration of cartilage and epithelium.

Fermentation vinegar is obtained according to the nature of the raw material used: from natural wine altered from malt, malt pulp subjected to alcoholic fermentation, from fruit, when it is prepared from fruit must from ethyl alcohol obtained from the wine industry. At present, a wide range of vinegar varieties are manufactured in the world. The largest amount results from the transformation of alcohol into alcoholic fermentation. Vinegar is obtained from white and red wines, beer and malt, cider, fruit (apples and pears, bananas, mangoes, lemons, coconuts), and in Asia from rice alcohol. World production of vinegar, expressed in pure acetic acid, is over 200 thousand tons, which means about 2 billion liters of 10 ° vinegar.

According to the taste qualities, the first place is occupied by wine vinegar and malt vinegar. These two varieties appeared at the end of the 18th century. Increasing requirements for vinegar, limited quantities of raw material for the preparation of wine vinegar and the relatively complicated manufacture of malt vinegar, have led to the manufacture of vinegar from ethyl alcohol in wine. Since then, the vinegar industry has seen the possibility of a wide expansion depending on the existence of the alcohol industry. The relatively simple manufacture of alcohol vinegar has further strengthened its predominant position.

Louis Pasteur was the first to demonstrate that acetic acid comes from the oxidation of ethanol, highlighting the role of Acetobacter microorganisms in this transformation. For the scientist, the essential problem was to find a way to prevent the development of parasitic vegetation that was the cause of wine diseases. The scientist noticed, after a series of experiments, that all that was needed was to raise the temperature of the wine to 50 or 60 ° C for a few seconds. The vinegar obtained from this fermentation is in the form of a colorless or colored liquid, with a sour taste, can be obtained by acetic fermentation of dilute alcoholic liquids (wine, beer, diluted rectified-refined alcohol), dry distillation of wood or dilution of acetic acid pure.

One of the fundamental problems in the manufacture of vinegar would be the airtight closure of vessels and, in connection with this, the installation of a device to stimulate the flow of air conditioning at a strictly determined temperature and composition, as well as a device for regulating air velocity, exceeding, thus, losses of up to 30% of production, mainly due to the volatilization of alcohol and acetic acid. Thus, there is the old method, from 1732, in which the vessel filled with convenient material (bunches of grapes without berries, cuttings, etc.), is filled with a fermented liquid and left to rest for half a day, after which it is introduced again. in the first vessel. By this method the bacterial film develops on the entire porous surface of the material and the fermentation occurs faster than the Orleans method. Alcohol vinegar can be considered a finished product, but it is not marketable because it has an unpleasant odor and a pungent and intoxicating taste due to the presence of aldehydes, it disappears either by oxidation or evaporation.