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 the measured 225 g cold pastry butter into flour, sugar and salt; add enough cold water to bind.
Step 2
Gather into a disk, chill 30 minutes, then divide and roll to the shape required by the specific dish.
Step 3
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 4
Use the separate 30 g butter allowance across the fruit layers and top finish. 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 5
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 6
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