An appetizing apple pie stuffed with caramelized apple slices with dried fruits and pine nuts turns out like an Austrian strudel. This cake is good to serve warm.
It is necessary
- - 700 g of sweet and sour apples (grade "Granny Smith");
- - juice of 1 lemon;
- - 150 g ricotta cheese;
- - 125 g of a mixture of dried fruits;
- - zest of 1 orange;
- - 1 teaspoon of ground cinnamon;
- - 50 g of pine nuts;
- - 150 g butter;
- - 50 g of fine crystalline sugar;
- - 4 tablespoons of Calvados, brandy or orange juice;
- - 4 tablespoons of heavy cream;
- - 9 sheets of stretch dough (filo);
- - icing sugar (for dusting)
Instructions
Step 1
Peel the apples, remove the seed pods and cut into thin slices. Pour lemon juice over apples and mix well.
Step 2
In another container, grind the ricotta cheese with the dried fruit mixture, add finely grated orange zest, cinnamon and lightly toasted pine nuts. Mix well.
Step 3
Heat 50 g butter in a large skillet until frothy, add the apple slices and heat, stirring, until the slices are evenly coated with butter. Sprinkle sugar on top and simmer for about 10 minutes, until the apples are clear and caramelized.
Step 4
Then add calvados, cognac or orange juice and cream and simmer for another 5 minutes. Then remove from heat and let the apples cool completely, then stir them into the ricotta and dried fruit mixture.
Step 5
Place a 20.5 cm round silicone mold on the baking sheet. Brush six sheets of dough with melted butter and place them on top of each other in a mold so that the excess dough hangs loosely at the edges.
Step 6
Spread the filling over the dough, flatten and cover with hanging edges. Crumple the remaining 3 sheets of dough and place in random folds on the filling.
Step 7
Brush the dough with the remaining melted butter and place the pie in the oven. Bake in a preheated oven to 190 ° C for 35-40 minutes until golden brown.
Step 8
Cool the pie in the tart pan for 10 minutes, then gently transfer to a platter. Sprinkle with powdered sugar before serving.
