Baked apple parcels
- Put 50 g of the sugar into the blender jug and, with the measuring beaker in place, pulverise for 10 seconds/speed setting 10, and decant.
- Put the yeast, milk and another 50 g sugar into the blender jug and, with the measuring beaker in place, mix for 1 minute/speed setting 2/37 °C. Allow to prove for 10 minutes while covered. In the meantime, zest the orange, squeeze out 4 tablespoons of orange juice and set aside. Put the zest with the flour, butter and vanilla sugar into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes.
- Use the spatula to scrape the dough down the inside of the blender jug. If the dough is too sticky, add up to another 50 g flour. Then, with the measuring beaker in place, knead again for 1 minute/speed setting 4.
- Take the dough out of the blender jug, knead again briefly by hand, shape into a ball and put into a covered bowl to prove for 1 hour in a warm place. Clean the blender jug.
- Wash the apple, pat dry and core. Then chop in the blender jug, with the measuring beaker in place, for 10 seconds/speed setting 6. Use the spatula to scrape down the inside of the blender jug. Add the marzipan, cinnamon, cardamom, remaining sugar and orange juice, and, with the measuring beaker in place, heat for 8 minutes/speed setting 1/100 °C. Then allow to cool.
- Pre-heat the oven to 180 °C, and line a baking sheet with greaseproof paper. Divide the dough into two pieces and roll each out into rectangles ½ cm thick. Spread the apple mixture evenly on top of one of the rectangles, cover with the second and cut into 2-cm dice. Allow to prove for 5 minutes, then brush with milk and bake in the oven for 20 minutes until golden. Remove the baked apple parcels from the oven, allow to cool briefly, dust with the homemade icing sugar and serve.
Use pears as an alternative to apples. Goes well with vanilla ice cream or vanilla custard. You can substitute rum or amaretto for the orange juice.
Bon appétit with Monsieur Cuisine