Dessert: Walnut Rugelach Recipe - Natasha's Kitchen (May 2019).
That's what love tastes like: yeast dough and vanilla. Try our recipe for Apple Cuts with Nut Meringue.
For about 20 pieces
For the dough
- 1/2 cube of fresh yeast
- 150 ml of lukewarm milk
- 375 g of flour
- 75 g of the finest sugar
- 1 egg
- 50 g of soft butter
- 1 pinch of salt
- grated peel of 1/2 organic lemon
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- 1.25-1.5 kg of red apples (eg Gala)
- Juice of 1 lemon
- 50 g of butter
- 1 packet of Bourbon vanilla sugar
For the meringue
- 2 egg whites
- 1 teaspoon lemon juice
- 100 g of the finest sugar
- 20 g of hazelnut flakes
1 Crumble the yeast into half of the milk, dissolve with stirring. Add 1 tbsp flour and 1 tsp sugar and stir until smooth. Cover this dough with cling film, let it rest for about 15 minutes.
Put 2 remnants of flour, milk and sugar with egg, butter, salt, lemon zest and the pre-dough in a bowl. Knead everything with the kneading hooks of the hand mixer. Form the ball and put it back in the bowl. Cut crosswise at the top, cover the bowl with clingfilm. Leave the dough in a warm place for about 1 hour.
Wash 3 apples, quarter and cut out the core. Slice quarters unpeeled on a vegetable slicer into very thin slices. Drizzle with lemon juice.
Knead 4 yeast doughs briefly. Roll out on a greased sheet, lifting the edge slightly. Spread apple slices close to each other like a tile. Melt butter, mix with vanilla sugar. Brush apples with it. Let dough with topping for another 15 minutes.
Bake cake in hot oven (180 degrees, center) for 25-30 minutes. Remove the tin from the oven, allow the cake to cool.
6 Preheat oven to 210 degrees. Beat egg whites until stiff, adding juice. Scoop in the sugar, beat the meringue mixture for 3 minutes. Spread the mixture loosely on the apple coating, sprinkle with hazelnut flakes. Bake in a hot oven (bottom rail) for approx. 5 minutes. Allow to cool and cut into pieces.