CookEat Recipe
Jewish Layered Apple, Nut and Raisin Shallét
A covered pastry bake with two apple layers, wine, syrup, nuts and raisins separated by a thin pastry sheet.
Method
Steps
Step 1
Rub cold butter into flour, sugar and salt; add enough cold water to bind. Gather into a disk, chill 30 minutes, then divide and roll to the shape required by the specific dish.
Step 2
Heat oven to 185 °C and butter a deep 23 cm dish. Briefly soften apple slices in a pan to drive off some moisture; keep their shape.
Step 3
Divide the chilled proposed pastry into three thin sheets. Line the dish with the first sheet. Add half the apples, cinnamon, lemon zest, half the sugar and butter bits; moisten with wine. Cover with the middle pastry sheet.
Step 4
Add remaining apples, walnuts, raisins, syrup, lemon juice, sugar and butter. Cover with the last sheet, seal edges with beaten egg, brush top with butter and cut vents.
Step 5
Bake about 50–60 minutes until crust is deeply golden and fruit bubbling; cool 20 minutes before cutting.
Cooked it? Rate it.
Cooked 0 times