The other day we found this cake on the page of Olga Syutkina in Facebooke.
And they immediately asked the author to share the recipe!
Few people know, but apples there is a homeland.
Yes, yes, as we have with you.
And in the most unexpected place — in Kazakhstan, in the wild gardens of Tien Shan.
This discovery has already become an Internet meme «British scientists«Accompanied by their other theory. That «smashed» apples in a natural way bears, choosing the most juicy, sweet and ripe fruit.
It is difficult to say whether it is true or not, but the version is curious.
Today it is precisely proved that the first domesticated varieties of apples really come from Kazakhstan, from the wild apple Sivers.
And the famous Alma-Ata port, though rare in our area, is also known to many.
We will not go far in the biological process, let us say only that in Russia the cultivated apple tree has been known for a long time. Yaroslav the Wise was an apple orchard, Tsar Alexei Mikhailovich himself was engaged in the cultivation of apples, and soaked apples he considered the best dessert.
Well, and Peter I brought from abroad not only books and technologies, but also new varieties of apples.
Every year we want to bake something new from apples. This time my find is pie from puff pastry with apples and salted caramel.
So simple that it can not cook it just really quite lazy.
What you need:
- 400 g puff pastry
- 4 apples
- 2 tbsp. l Sahara
- 2 tbsp. l butter (cold)
- 1/4 cup sugar
- 2 tbsp. l butter
- 1/4 tsp salt
- 2 tbsp. l cream (35% fat content)
What to do:
The most thrifty housewives always have in the freezer the packaging of their favorite puff pastry.
It needs to be defrosted — for the time indicated on the package, or put it in a refrigerator overnight.
Those who prefer homemade puff pastry should understand that the time to make a cake will increase significantly.
Heat the oven to 200 degrees.
Apples wash, cut in half and remove the core. Peel apples or not? The answer is: summer, fragrant with thin skin, — of course not.
And from the winter apples brought from overseas countries, it is still better to remove the peel.
Then apples cut into very thin slices — semicircles or chop on a grated mandolin.
Put the dough in the form or on a baking sheet, and apples on top.
The most painstaking is to lay the apples in a fan, overlap, layer by layer, so that the edge of each next slice and layer overlaps the previous ones.
In the photo of the pie is clearly visible.
Sprinkle sugar over the cake, add chopped butter and send to oven for 30 minutes.
While baking pie, Cook the caramel.
In a skillet pour sugar and put on a strong fire. As soon as the sugar melts, leave it on fire for 1-2 minutes: it has just begun to gold — and immediately remove it from the fire. The process will continue, as the temperature is very high.
Therefore it is impossible to allow a strong darkening of the caramel, otherwise it will become bitter.
Add butter, salt, cream — in that order and mix until smooth.
Remove the cake from the oven, brush with caramel using a cooking brush and put in the oven for another 5 minutes.
Serve the apple pie to the table chilled, but still slightly preserving the warmth of the apples — this is how you feel the perfect taste of the dessert.
And with a scoop of creamy ice cream — what could be more delicious!
“The kitchen of my love” was the name of my first book. Since then, in addition to traditional gastronomy, my husband and I have taken up the history of Russian cuisine, have written a new book — “Uninvented history of Russian cuisine”.
She is about the past of our gastronomy, about how it arose and developed. About the people who created it.
Now comes the continuation of this work — already about the Soviet period.
Together with readers, we are trying to figure out whether the Soviet cuisine was a logical stage in the development of the great Russian cuisine or was an accidental zigzag of history.
Here I will try to tell you about how sometimes a wonderfully story comes to our today’s world, to our kitchens and tables.
Recipes Olga Syutkina:
Chanterelles with chicken
There are a lot of different mushrooms in the forests now, but we will stop at chanterelles.
They are tiny, and huge, folded, something resembling gramophone pipes. See below.
The idea of the season: salted watermelon
Olga Syutkina reminds that it’s time to pickle watermelons. Previously, it was simple, popular, and almost universally, and now.
Despite the fact that Gogol’s “Evenings on a Farm near Dikanka” hinted at the Ukrainian origin of vareniki, they were prepared everywhere in Russia.
It is made from young beet leaves, spinach, sorrel, cucumbers and greens, and for its satiety they add noble white fish.