Ingredients: 1 frozen puff pastry sheets, defrosted
1 cup golden raisins
3 Tbs. rum
4 Tbs. butter
3/4 cup plain breadcrumbs
3/4 cup brown sugar
2 tsp. cinnamon
3 large tart apples, peeled and chopped
1 lemon
3 Tbs. sugar
1 cup sour cream
1/4 cup melted butter Preparation: On a floured cutting board, roll out puff pastry into rectangular sheets. Place 1 sheet on a floured pastry pan, reserving second sheet for topping. In a small bowl, combine golden raisins and rum; allow to sit while preparing recipe. In a saucepan, melt 4 tablespoons butter; add breadcrumbs, brown sugar and cinnamon. Mix well, let brown slightly and set aside. Place peeled, chopped apples in a large bowl, squeezing with lemon juice (remove any lemon seeds that fall into the bowl). Add 3 tablespoons sugar, other teaspoon of cinnamon, raisin and rum mixture and 1 cup sour cream to the bowl. Spread 1/2 bread crumb mixture over the pastry in a light layer. Add 1/2 apple mixture to the dough. Spread it just halfway across the dough lengthwise leaving room on the other half for dough to be rolled. Top with second pastry sheet. Brush top with melted butter. Roll the dough carefully so dough does not tear. Brush again with melted butter and sprinkle with additional sugar and cinnamon to taste. Place in a preheated 375-degree oven and bake for 30-35 minutes. Remove when golden brown. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
Bavarian Cooking
Model: 0781805619
Author: Ollie Leeb
(1997)
Hippocrene Books, Inc.
New York, NY 10016
Phone: 212-685-4371
Fax: 212-779-9338
Email: hippocr@ix.netcom.com
New German Cookbook: More Than 230 Contemporary And Traditional Recipes
Model: 0060162023
Author: Jean Anderson
(1993)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
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