Kitchen Capers Forum Index Kitchen Capers
People learn from one another, just as iron sharpens iron. Proverbs 27:17
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 
 Back to Kitchen Capers Home
Apple Strudel Pie(rec n pic)

 
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Pies, Tarts & Quiches
View previous topic :: View next topic  
Author Message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Sun May 23, 2010 8:11 pm    Post subject: Apple Strudel Pie(rec n pic) Reply with quote

The long awaited post. I deleted the old topic as it didn't have recipe nor pictures and everyone was reading it and feeling a bit lost.

The traditional Apple Strudel Pie I read from NET was made from scratch(the pastry, I mean). This was made to mimick the ones we have in Singapore that is sold by an apple strudel pie bakery.


This is a long winded post, recipe. Bear with me!



Ingredients for Custard Cream
2 tbsp instant Custard powder
300ml Thickened Cream
100ml full cream milk
4 tbsp fine sugar
1 tbsp vanilla extract

Method
1. Heat up cream and milk in a sauce pot.
2. Add sugar and vanilla extract to stir till melted.
3. Add custard powder, using a whisk to stir quickly till it appears creamy, sticky.
4. Turn off heat, remove and chill till ready to use.



Ingredients for Apples
1 large Fuji Apple, cored, peeled, sliced
2 tbsp light brown sugar
pinch of cinnamon powder
1 tsp cornstarch

Method
1. In a sauce pot, add apples, sugar and cinnamon powder to cook over low heat.
2. When 'juice' starts to appear, add cornstarch to cook till it thickens.
3. Remove and cool before using.

Ingredients for Pastry
10 pcs of Filo Pastry
100g Butter(unsalted..**)
snow powder(for dusting)

Other tools
A pizza knife
Aluminium foil, bigger than the filo pastry

Method : See Pie Charts
1. Thaw the filo pastry overnight from the freezer. Leave it in the chiller/fridge section a day before.
2. Carefully remove the pastry from the box/packaging.
3. Cut a big pc of aluminium foil(bigger than the filo pastry) and put on the table.
4. Melt butter in pot or microwave till liquid.
5. Brush liquid butter generously on the filo pastry.
6. Pick up another piece and place on top and brush with butter.
7. Repeat till all the pastry is used up. The last or top layer should have butter too.
8. Using a pizza cutter, cut into 4 equal parts.
9. Carefully remove each strip/part and place on baking parchment paper for baking. I run out of baking paper, so I use alum foil.
10. Bake in preheated oven 180C for only 10 mins.






11. Pick up one part of pastry and place on top of the foil sheet.
12. Spread a layer of cooled custard cream on top.
13. Put another pastry on top.
14. Add cooked apples and spread evenly..make sure it doesn't go to the edges of the pastry.
15. Put another layer of pastry on top.
16. Repeat with custard cream, and lastly the last piece of pastry
17. Dust snow powder on top.
18. Chill before serving.



Very Important notes

Butter must be unsalted. If you use salted, your pastry will be extremely salty..!

Snow powder is not the same with Icing sugar. You can get snow powder from my KC Store. Its imported from France. yummy
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Fri Mar 28, 2014 3:57 pm; edited 2 times in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
VivienKwok
lurker


Joined: 01 Sep 2009
Posts: 7

PostPosted: Mon May 24, 2010 10:55 am    Post subject: Reply with quote

Hi Gina,

Where to get the heavy cream, full cream milk and filo pastry? Is heavy cream normal whipped cream and is full cream milk fresh milk? Can't find Filo pastry is NTUC, where to find. Pls Advise. Thx.
Back to top
View user's profile Send private message
yammies
lurker


Joined: 24 Sep 2009
Posts: 24

PostPosted: Mon May 24, 2010 4:55 pm    Post subject: Reply with quote

Is Filo pastry the same as puff pastry? There were 2 kinds of Filo pastry at Cold Storage. One was a big square one and the other a thick but small block. Which particular brand did you use?
Back to top
View user's profile Send private message
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon May 24, 2010 6:17 pm    Post subject: Reply with quote

VivienKwok wrote:
Hi Gina,

Where to get the heavy cream, full cream milk and filo pastry? Is heavy cream normal whipped cream and is full cream milk fresh milk? Can't find Filo pastry is NTUC, where to find. Pls Advise. Thx.


Vivien

Heavy cream and thickened cream is the same thing. You can buy from my KC store. If not, Cold Storage, Jasons or even Carrefour will have. Giant also sells.

Full cream milk is widely available everywhere. Even 7 Eleven stores have it. Like Magnolia fresh milk, Dutch Lady, that's full cream milk.

Filo pastry : can't find in NTUC. Only Cold Storage, Jason's or Carrefour. Phoon Huat sells Filo pastry too. Its Frozen.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1


Last edited by Gina on Mon May 24, 2010 6:38 pm; edited 1 time in total
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon May 24, 2010 6:19 pm    Post subject: Reply with quote

yammies wrote:
Is Filo pastry the same as puff pastry? There were 2 kinds of Filo pastry at Cold Storage. One was a big square one and the other a thick but small block. Which particular brand did you use?


not the same.

Filo pastry usually very long..look like a roll of aluminium foil Very Happy

Puff pastry is a slab of pastry.

On the packing, it should read as Filo Sheets or Filo Pastry or sometimes its spelt as Phyllo Pastry.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
constance
lurker


Joined: 11 Oct 2009
Posts: 7

PostPosted: Tue May 25, 2010 12:53 pm    Post subject: Reply with quote

Hi Gina,

Thanks for the step by step....really help a lot....


Constance
Back to top
View user's profile Send private message
xan
lurker


Joined: 26 Mar 2008
Posts: 79

PostPosted: Tue May 25, 2010 10:46 pm    Post subject: Reply with quote

hey gina, just the recipe for me to finish up my filo pastry in the fridge. tks! looks really yummy Smile
_________________
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. ~Thomas Wolfe
Back to top
View user's profile Send private message Send e-mail
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Wed May 26, 2010 7:51 am    Post subject: Reply with quote

xan wrote:
hey gina, just the recipe for me to finish up my filo pastry in the fridge. tks! looks really yummy Smile


must try! I just ordered a carton of Filo pastry for my store to sell. Hubby said we can put it in the spare Chiller we had, just turn up the thermostat to HIGH..and we did..ice forming inside chiller. Its the chiller we use to store our Valrhona chocolates(bulk pack) and butter. yummy
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
xan
lurker


Joined: 26 Mar 2008
Posts: 79

PostPosted: Thu May 27, 2010 5:36 pm    Post subject: Reply with quote

gina, my filo sheets have turned mouldy :(

by any chance u know how to make baklava? its a turkish dessert that i ate when i was in melbourne. oh my.... i couldnt stop eating. it was crunchy, filled with crushed nut & so buttery & fatening!

i found the sheets at PH & tried making it myself. it didnt turn up like what i ate.... thats how i ended with the balance filo sheets.
_________________
There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. ~Thomas Wolfe
Back to top
View user's profile Send private message Send e-mail
Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Jun 08, 2010 2:51 pm    Post subject: Reply with quote

xan wrote:
gina, my filo sheets have turned mouldy :(

by any chance u know how to make baklava? its a turkish dessert that i ate when i was in melbourne. oh my.... i couldnt stop eating. it was crunchy, filled with crushed nut & so buttery & fatening!

i found the sheets at PH & tried making it myself. it didnt turn up like what i ate.... thats how i ended with the balance filo sheets.


don't know how to make baklava. But saw it on Food Safari once. Looks interesting. But not a nut lover so have to give that a miss.
_________________
Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Display posts from previous:   
Post new topic   Reply to topic    Kitchen Capers Forum Index -> Pies, Tarts & Quiches All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group