"Easy Baking"

Show 106

The Swiss Bakery and Pastry Shop
Burke Town Plaza
9536 Old Keene Mill Rd.

Pastry Chef and Owner
Laurie Alleman Weber

Apple Strudel in Puff Pastry

The Apple Filling
1)   6 firm baking Apples - peeled cored and cut into 1" cubes
2)   3 tbs. Butter
3)   1/2 cup Sugar
4)   2 Cinnamon Sticks
5)   2 Vanilla Beans - split open
6)   1 Lemon - zested
7)   1/2 cup toasted Almond Flour
8)   1/2 cup Raisins - soaked in 2 tbs. Rum
9)   1/2 cup chopped Walnuts - lightly toasted

1)   Saute the apples with the butter, sugar, cinnamon sticks and vanilla beans.
       This is best done in 2 to 3 batches.
2)   Place the apples in a large bowl to cool.
3)   Fold in the lemon zest, almond flour, raisins and walnuts.
4)   Taste to adjust sugar or add a little lemon juice.

The Quick Puff Pastry Dough
1)   4 1/2 cups All Purpose Flour
2)   1 lb. cold Butter- cubed
3)   1 cup Water - ice cold
4)   1 tsp. Salt

1)   Using a pastry blender or two forks, chop together the butter and flour until
       butter chunks are 1/2"-3/4" in size.
2)   Make a well in the center and add salt and ice water.
3)   Mix gently to a crumbly dough.
4)   Wrap and refrigerate for 1 hour.
5)   Roll out dough and fold in thirds (like a letter).
6)   Chill 30 minutes in a refrigerator between folds.
7)   Repeat 3 more times, remembering to chill between folds.
8)   Refrigerator overnight before using.

To Assemble and Bake Strudel
1)   Roll out puff pastry dough (using 1/2 of dough for 1 strudel) into a rectangle
       10"x 16".
2)   Fold the dough over itself to measure (5"x 16").
3)   On an open edge, cut 1 1/2" strips halfway to the center of the dough making
       sure to cut through both layers.
4)   Open the dough to its original shape and fill the apple mixture down the center.
5)   Fold the strips of dough over the apples one by one alternately.
6)   Tuck the ends to close and carefully move to a baking sheet.
7)   Brush with water and sprinkle with sugar.
8)   Place in a preheated 400 degrees. f. oven.  After 15 minutes, turn heat down to
       350 degrees f. and bake another 30 to 45 minutes.

Bavarian Cream Parfait with
Caramelized Apples and Leaf Cookes

The Bavarian Cream
1)   2 cups Half and Half - divided
2)   1/2 cup Sugar
3)   2 Vanilla Beans - split
4)   Pinch of Salt
5)   2 Eggs
6)   3 tbs. Cornstarch
7)   2 cups Heavy Cream - whipped

1)   Combine 1 1/2 cups half and half, the vanilla beans and the salt in a saucepan.
       Bring the mixture to a boil.
2)   Meanwhile...combine the remaining 1/2 cup half and half with the eggs and
       cornstarch in a small bowl...whisking until smooth.
3)   While whisking the egg mixture, gradually add a small amount of hot cream
       mixture to temper the eggs.
4)   Quickly add the tempered egg mixture to a saucepan and bring it back to a
       boil...whisking to combine.
5)   Pour into a clean bowl.
6)   When cool, remove vanilla bean and fold in the whipped cream.
7)   Cover if being stored in a refrigerator up to 5 days.

The Caramelized Apples
1)   2 large Apples - peeled cored and cut into 1/2"-3/4" cubes
2)   1/2 cup granulated Sugar
3)   1 Vanilla Bean - split open
4)   1 Cinnamon Stick
5)   2 tbs. Butter

1)   In a large saute pan over medium-high heat, melt and caramelize the sugar.
2)   Add the apples, vanilla bean and cinnamon stick.
3)   Cook until apples are tender.
4)   Cool before assembling the parfait.

The Leaf Cookies
1)   6 tbs. Butter
2)   1 cup powdered Sugar
3)   3 Egg Whites
4)   1 cup Cake Flour - sifted

1)   Cream together the butter and powdered sugar.
2)   Gradually add the egg whites, alternating with cake flour.
3)   Spread very thin on a silpat cookie sheet in the desired shape and bake at
       375 degrees f. until golden brown.

To Assemble the Parfait
1)   Alternate layers of Bavarian Cream and Caramelized Apples in a tall glass.
2)   Decorate with the cookies.

Some other Pastries
at the Swiss Bakery
Apple Frangipane Tart - Left
Zuger-Kirsch Torte - Top Right
Milk-Chocolate Raspberry - Bottom Right

Good Eating!!!