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Apple And Almond Puff Recipe
|Puff pastry||7 1⁄2 Ounce (212 Gram, 1 Package)|
|Dried apricots||4 Ounce, soaked overnight (100 Gram)|
|Cooking apples||1 Pound (450 Gram)|
|Brown sugar||1 1⁄2 Ounce (40 Gram)|
|Ground cloves||1⁄4 Teaspoon|
|Lemon rind||1⁄2 , grated|
|Egg||1 , lightly beaten (For Brushing)|
|Castor sugar||1 Tablespoon (For Sprinkling)|
|Ground almonds||4 Ounce (100 Gram)|
|Castor sugar||2 Ounce (50 Gram)|
|Icing sugar||2 Ounce (50 Gram)|
|Lemon juice||1⁄2 Teaspoon|
|Egg||1⁄2 , lightly beaten|
Serving size: Complete recipe
Calories 2645 Calories from Fat 940
% Daily Value*
Total Fat 105 g160.9%
Saturated Fat 14.2 g71.2%
Trans Fat 0 g
Cholesterol 317.2 mg
Sodium 662.7 mg27.6%
Total Carbohydrates 406 g135.2%
Dietary Fiber 25.1 g100.5%
Sugars 279.9 g
Protein 37 g73.4%
Vitamin A 94.2% Vitamin C 51%
Calcium 16.6% Iron 59%
*Based on a 2000 Calorie diet
To make the almond paste, mix all the ingredients together, using the double-bladed chopping knife.
Turn out onto a board lightly dusted with icing sugar, and knead lightly.
Roll out to an oblong 2.5 cm/1 in smaller than the pastry and lay it on top.
Set aside and chill.
Chop trie apricots roughly, using the double-bladed chopping knife.
Peel, core and slice the apples, using the slicing disc, by placing a few quarters at a time in the feed tube,' then pressing down lightly with the plastic pusher.
Mix the apricots, apples, brown sugar, ground cloves and grated lemon rind in a mixing bowl and arrange this filling down the centre of the pastry.
Bring the long sides, of the pastry to the centre of the filling.
Overlap the edges of the pastry and seal them together with water.