Appel Krapfen (The Result)

Hi everyone hope your having a Happy Valentines Day.

Well I can honestly say this is the most flavourful recipe I have done yet and quite a surprise. The filling is like a firework of taste going of in your mouth.

Its also easy to cook ahead and freeze for a party.

Thank you to @ActonScottMuse for helping me choose this recipe. Photos to be added soon.

Ingredients

Apples 375g peeled and cored
Granulated Sugar 125g
Sherry Glass of White Wine
Almonds ground 125g
Chopped Candied peel 60g
Raisins 185g
Nutmeg ground (half a teaspoon)
Beaten egg
Butter Crust Pastry (I used shortcrust)
Oven: Slow 125c for 60 Mins

Method:

Boil down the cooking apples with the granulated sugar and a sherry glass of white wine. When they are stewed quite to a pulp, keep them stirred until they are thick and dry; then gradually mix the ground almonds and the candied peel finely chopped. Add the raisins and nutmeg and stir well. Put to one side.

Then make and prepare the pastry. Roll it out to the thickness of the back of a knife and cut into 4 inch squares. Brush the edges with beaten egg, fill with the mixture and lay a square on top to make a lid and seal tightly. Cut to small holes in the top of each Krapfen and then glaze.

Cook for 60 mins in a slow oven at 125c fan.

Note: The slow bake improves the raisins and give the filling a burst of flavour. If unable to cope with citrus fruit Eliza suggests Apricot Jam (two heaped tablespoonfuls) in its place and in the place of the raisins.

My Observations:

I made them for pudding and they were a big hit, though I could have made the pastry thinner and glazed them better. I also think they would be nicer with puff pastry. The filling tastes like strudel and is nice to eat on its own.

Please try this all my taste testers loved it and I can highly recommend it. This recipe is all about the flavour.

Best Wishes

Deborah Xx