Thursday, 9 August 2012

Apple Streusel Slice.


What you'll need:

Sweet shortcrust pastry:

 (*This recipe makes double the amount of pastry required, 
I like to keep one half in freezer to use at a later date*)

250g Plain Flour
75g Icing Sugar
Pinch of Salt
120g Unsalted Butter, Room temp
2 Egg Yolks
1 tbsp Cold Water


4-5 Granny Smith Apples, grated
3 tbsp Light Golden Brown Sugar
1/2 tsp Cinnamon
1tsp lemon juice

Streusel Topping:

55g Plain Flour
55g Light Golden Brown Sugar
55g Unsalted Butter, Cold
1/2tsp Cinnamon

How To:

For the pastry:

Preheat oven to 180c/350f/Gas Mark 5.

Grease and line a 20cm x 20cm tin.

Put dry ingredients in bowl and add butter. 

Using your fingertips rub the butter into the flour mixture until
it resembles fine breadcrumbs.

In a separate bowl, add the water to the egg yolks and mix.

Make a well in the flour and butter mixture.

Add in eggs.

Using your hands gently combine ingredients together to form a ball of dough.

The mixture may seem a little dry, but do not be tempted to add anymore water.

Do not over work the pastry at this stage or it will become tough and elastic
 not short and crumbly.

Flatten pastry into a disc and wrap in clingfilm and rest in the fridge for at least 30 mins.

When 30mins are up, lightly flour work surface and roll out pastry.

Line your tin and place back into the fridge to rest again for 15-20min.

(Resting the pastry is essential to prevent shrinkage when cooking)

Blind bake pastry shell for 10-15mins or until light golden brown in colour.

For the Topping:

Combine flour, sugar, cinnamon and butter in a bowl.
 Using your fingertips rub in butter until mixture resemble coarse breadcrumbs.

For the Filling:

Peel the apples and coarsley grate into large mixing bowl.
Add sugar, cinnamon and lemon and stir to combine.

Next, take the pastry lined tin and add in the apple filling.
Scatter struesel mixture on top.

Bake for another 30mins or until topping is golden brown.
Cool in the tin and cut into slices.

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