Apples "Bonaparte"

Description

Recipe taken from the book "the Old Russian cuisine". Judging by the title, not quite Russian... BUT! French shade in the title is a tribute to the dough, flaky dough, which was borrowed from French chefs. Puff pastry quickly took root in the Russian aristocratic circles, and "our" cooks started all sorts of way to improvise with the new born... So apples "Bonaparte". In General, baked apples I love and make quite often... But after tasting these apples, no other no longer want. Incredibly delicious, impossible to describe in words.

Ingredients

Water

1 cup
Salt

0.75 tsp
Butter

200 g
Flour

3 cup
Powdered sugar
Cinnamon
Sugar
Lemon juice

2 Tbsp
Egg white

1 piece
Apple

6 piece
Citric acid

Cooking

Say at once, the original recipe came from the ready-made puff pastry. I haven't used the dough from the store, and made herself and basicly option, as my family is with chicken eggs - "a different story". You can use either my version, or your favorite recipe puff pastry or, if it is absolutely lazy - the dough from the store. So, the sifted flour.

In water to dissolve the salt and citric acid (you can 1/2 tsp of lemon juice), pour in the flour.

Start kneading the dough.

Cover with a towel and leave on the table for 30 minutes by the Way, the ideal room temperature for dough puff pastry 17-18'.

Cold butter chop with flour.

From the resulting crumbs to make a ball, knead it, roll into a square, put in the fridge for 20 min. consistency - the oil layer needs to be as cool as a resting dough.

Resting roll the dough into a square, twice the size of the oil mixture. The edges should be thinner than the middle. The oil layer is placed in the center.

Wrap the butter mixture.

Now that the dough is gently rolled without tearing the layers to a thickness of ~ 1cm.

Fold the dough 3-4 times, cover with a damp cloth in the fridge for 20 min.

Then chilled dough roll out again to same thickness, fold three times, in the fridge for 20 minutes. Repeat 3-4 times.

Apples clear from the skin and serdtsevina, brush with lemon juice

The rolled out dough with a sharp knife cut into strips of a width of 1,5 finger.

Each strip is lubricated with egg white.

Take one strip and begin to wrap the Apple up from the bottom of the spiral, the protein side of the Apple, closing the first hole in the lower pole. Bands have to come in on one another, do not pull hard, otherwise when baking may break, and should be pinched, not very much edge.

It looks like the bottom of the Apple.

Here are the apples.

Serdtsevinka filled with sugar (in the original - just the sugar), but I recommend to make a mixture of sugar, cinnamon and chopped walnuts. The remaining batter can make a hat to Bonaparte, and not to do.

In the oven at 250' to Browning. In the first 7-8 minutes the oven do not open. Then reduce the capacity of the oven and leave for 25-30 min.

Apples ready sprinkle with powdered sugar.

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