Monday, June 28, 2010

Sweet Delightful Apple Shortcake

Saw this lovely shortcake in one of my books called "sweet food By Kay Scarlett" and Ive actually made this recipe before in the past before I ever started a blog.Its quite delicious from what I remember of it in the past.

 This isn't your sorta regular cake recipe where you mix up the batter, pour into a cake pan, layer it with apples, top it off with more batter and then bake.This recipe is quite different with dealing with making a dough and layering fruit .For me its seems more like a flaky apple strudel in sense of its texture and how its put together;however it's a shortcake as well.

 The recipe is pretty simple to follow and has some time consumption with chilling the dough so you can roll it out nicely.Also, it takes some time peeling,quartering and slicing the apples thin.These jobs are not hard at all to do and its just the waiting process people sometimes have frustration over.

The apple shortcake has quite thin flaky layers with a little of a crunch along with smooth sweet apples.All together its a flaky,mild sweet cake.

I do have a recommendation for this recipe through and that would be it would be great to add more sliced apples to the layer, especially for the apple lovers out there.I wish I added more then just 4 small red apples because if  I did this treat would be even better then it is.

So try out the recipe yourself and have fun.

What I Did:
  • Roll out bigger then 8 inches
  • Used granulated sugar
Apple Shortcake 

Printable Versions

2 cups all purpose flour
1 tsp baking powder
1/2 cup unsalted butter,chilled and chopped
1/4 cup, superfine sugar
1 egg beaten
1 tbsp cold milk
4 small red apples,peeled,quartered and cored
1 tsp ground cinnamon
2 tbsp sugar,extra
1 tbsp milk,extra raw sugar, to sprinkle

1.Oven to 350F.Grease a cookie sheet and line with waxed paper,allowing paper to hang over the edge.

2.Mix flour and baking powder into a large bowl, cut in butter with pastry blender until mixture resembles fine bread crumbs.Stir in the sugar.

3. Combine egg and milk in a small bowl, beat

4.Make a well in the dry mix and add the egg mixture. Mix with a flat-bladed knife using a cutting action until the mixture comes together in beads.

5.Gather together and press together into a ball, flatten slightly,cover in plastic wrap and chill for 20-30 minutes.

6.Halve the dough, keep one half in the refrigerator and roll the other half into an 8 inch square.Place on a cookie sheet.

8.Peel and cut the apples in quarters. Cut in thin slices and arrange in rows to form a double layer of apples over pastry.Sprinkle with cinnamon and sugar.

9.Roll remaining pastry into 8 inch square and put over the apples.

10.Brush with milk and sprinkle with raw sugar.Bake for 40-45 minutes or until crisp and golden.

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