Pastry - Panasonic NN-CT54JW Operating Instruction And Cook Book

Suetcrust Pastry Baked Jam Roly poly pudding
ingredients
225 g (8 oz) self-raising flour
3 ml (½ tsp) salt
100 g (4 oz) shredded suet
105 ml (7 tbsp) cold water
Dish: 1 x large Pyrex
mixing bowl
®
Accessory: none
Baked Jam Roly poly pudding Baked Jam Roly Poly Pudding
ingredients
Serves 4
1 quantity of suet pastry (as above)
75 ml (5 tbsp) seedless
raspberry jam
milk to glaze
Dish: 1 x 1 kg (2 lb) Pyrex
loaf
®
dish
Accessory: Enamel tray
Apple Strudel
ingredients
Serves 4
600 g (1 lb 5 oz) granny smiths
apples, peeled, cored and sliced
½ lemon, juiced
50 g (2 oz) golden caster sugar
50 g (2 oz) walnuts, roughly chopped
50 g (2 oz) sultanas
5 ml (1 tsp) ground cinnamon
50 g (2 oz) ground almonds
6 sheets filo pastry
50 g (2 oz) butter, melted
icing sugar to serve
Dish: 1 x Pyrex
mixing bowl
®
baking sheet
Accessory: Enamel tray
1. In Pyrex mixing bowl, mix together flour, salt and suet.
®
2. Add water and mix to a soft dough. Knead lightly until smooth.
1. Roll out pastry to approx. 23 x 32 cm (9 x 13 inch).
2. Spread the jam over the pastry leaving 1 cm (½ inch) border all
round. Brush the edges with milk and roll the pastry up evenly,
starting at one short side and sealing the edges.
3. Brush top with milk and place in loaf dish. Preheat oven with
enamel tray on Convection 210 °C. Cook on Combination:
Convection 220 °C + Simmer microwave for 15-18 minutes or
until golden.
1. Preheat the oven on Convection 180 °C with enamel tray.
2. Put the apples and lemon juice into a bowl and toss together.
3. Add the sugar, walnuts, sultanas, cinnamon and almonds and mix
together.
4. Take three sheets of filo pastry and brush with melted butter. Place
each one with the shortest edge towards you. Overlap the 2nd
sheet onto the 1st sheet by 5-6 cm (2-2 ½ inch) along the long
edge and repeat with the 3rd sheet overlapping the second.
5. Place three more sheets of filo on top, in the same way as in step
4.
6. Spread the apple filling along the front edge of the filo pastry just
2.5 cm (1 inch) from the edge and 2.5 cm (1 inch) from each side.
7. Fold the sides in over the filling and brush with butter. Roll up from
the long front edge buttering the final long edge to seal the strudel.
8. Place on baking sheet, seam-side down. Brush with melted butter.
9. Cook on Convection 180 °C for 30-35 minutes. Dust with icing
sugar to serve.
105
105