Fruit Plait

No big story this time.

I made this for after lunch at mum and dad’s.

It turned out really good so I thought I’d share. That’s all…

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Dough:

300g plain flour

1/2 tsp salt

1 1/2 tsp dried yeast

90g milk

60g butter

1 egg

80g castor sugar

Filling:

500g apples, peeled, cored and chopped

140g sultanas

175g brown sugar

1 tsp ground mixed spice

Icing:

1/2 cup icing sugar

1 tsp water

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To make the dough gently heat the milk and butter, either in the microwave or on the stove, just until the butter has melted. Leave it to cool slightly then mix in the egg. Place the flour, salt, yeast, and sugar a bowl. Pour in the milk, butter and egg mix and bring it all together to form a sticky dough. Turn onto a floured surface and knead for about 10 minutes until smooth and elastic. Place in a bowl, cover and leave in a warm place for about 2 hours or until doubled in size.

Now make the filling by putting all the ingredients in a saucepan and cooking until the apples are soft. Leave to cool.

(I found I had to strain the filling a little once it was cooked and cooled)

Roll out the dough on a floured surface into a rectangle 35 x 20cm and spread the filling down the centre.

Make slant cuts in the dough along either side of the filling. Take a strip from each side and cross them over the filling to make a plait. Tuck the last two strips underneath and lightly press to seal.

Leave on a baking paper lined baking sheet in a warm place for 30 minutes or until doubled in size.

Bake in a preheated 190oc oven for 25-30 minutes. Cool on a wire rack.

Mix the icing sugar and water to form a smooth paste (I coloured half with a little food colouring) and drizzle over the plait while still warm.

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Slice and serve.

Enjoy…

Little Apple Pies.

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Sometimes you just need apple pie.

For this one I added dates to the filling instead of sugar. It added a great flavour.

A little ice cream on the side and you’ve got yourself a brilliant dessert.image

So…..

For the pastry rub 50g butter into 100g plain flour, 15g polenta and 20g sugar until it resembles breadcrumbs. Add a little cold water (about 2-3tablespoons) and mix into a dough.

Roll out to 3mm thin and line the base and sides of two small tart tins. With the left over pastry cut two rounds big enough to cover the tops of the tins. Chill in the fridge while you prepare the filling.

Peel, core and dice 1 green apple. Put in a small saucepan with 5 chopped dates, 1tablespoon sultanas, juice of half a lemon and a couple small cubes of butter. Cover and gently cook on a low heat for about 15 minutes, stirring occasionally, until the apples are soft and the dates have melted. Add a few chopped walnut pieces and 1/2 teaspoon ground cinnamon. Stir and leave to cool.

Once the filling is cool, divide it between the two pastry lined tins, cover with the two pastry rounds and seal with a fork. Brush a little water over the top of each pie with and sprinkle with a little raw sugar and a pinch of cinnamon.

Bake for 30-40 minutes at 180c. The top should be a light brown.

Enjoy…

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