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Kid you not, I have always wondered about these Madeleines. Are they bite size cakes, are they cookies? Which side is up? Needless to say, I love them, whatever they are.
Madeleines are similar to sponge cake, but a tad bit lighter. These airy-buttery lemon flavored treats are great for breakfast, brunch, as a snack or a sweet addition to nightcap. Lightly dusted with powder sugar, I always have mine with a steaming hot cup of espresso.
These little beauts are rather easy to make. A few simple ingredients, most of which you can find in you pantry. No really, nothing needed that will send you scrambling to the closest grocers mart.
- 1 cup of flour
- ¹⁄3 cup sugar
- 1 ½ teaspoon baking powder
- pinch of salt
- 2 tablespoon Agave syrup (maple will work too)
- 2 eggs
- 3 tablespoons Lemon Zest
- 7 tablespoons melted butter
- Preheat oven to 375°F. Lightly coat madeleine form with butter and flour. Shake off excess.
- In a medium bowl, whisk together flour, salt and baking powder. Set aside.
- With a stand mixer, whisk eggs, zest and sugar together 1 minute. Then add in syrup and water. Alternate between dry ingredients and melted butter, adding to mixture. Whisk for 5 minutes or until all ingredients are fully incorporated. Cover bowl with a cloth and allow to sit for 10 to 15 minutes.
- In the prepared form using a spoon, fill each madeleine slot with batter. Be careful not to over fill. On the center rack, bake for 10 to 15 minutes or until golden brown.
- Dust with powder sugar and serve!
If you love Apple Pie like I do, then you would really appreciate this one. This is one of those quick easy dessert recipes that you must simply have in your rolodex. It has all the taste of a traditional strudel, but with half the work in half the time.
The secret to easy is puff pastry! Puff pastry can be used in a number of ways from the simplest of dishes to the more intricate appetizers and desserts. When you are short on time this is the way to go.
So Strudel is a European dessert, more specifically an Austrian pastry made of thin dough rolled up with fruit filling and baked. The name Strudel is actually a German word meaning “whirlpool”. It refers to the technique of rolling up the fruits in the dough. That makes sense 🙂
Well like the saying goes, when in Germany, eat Strudel. Or is it? Anyway, being in Germany it seems only natural to make a Strudel instead of an apple pie. I will save that for another post. So here we go!
Recipe yields 6 portions. Preheat oven to 375° F, 175° C
- 3-4 large apples peeled and sliced
- 1 tablespoon butter
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 tablespoons flour
- 4 tablespoons water
- ¼ cup almonds/walnuts sliced (optional)
- ¼ cup raisins (optional)
- 1 egg beaten
- 1 package of frozen puff pastry, thawed
- Line a sheet pan with parchment paper and grease and flour lightly.
- In a bowl pot, mix together apple slices, sugar, cinnamon, nutmeg, butter, flour, almonds (if using), raisins (if using) and 3 tablespoon water. Cook on medium low heat for 5 minutes. Then remove from heat and allow to cool.**
- Floured flat surface and roll out dough*
- Cut dough into 2 equal squares.*
- Place the apple mixture down the middle of each prepared dough leaving a 2-3 inches on both sides free.
- Cut 9 to 10 evenly spaced incisions into the dough on both sides. Try to cut them parallel to each other.
- Begin folding one piece at a time alternating sides in a downward design creating a plat/braid. At the end, you can either tuck in the braid or allow apples to spill out.
- Gently put strudel on baking sheet with the seam side down.*
- Mix egg and remaining water. Brush on strudel.
- Bake for 35 – 40 minutes or until golden brown.
- Allow to cool before sprinkling with powdered sugar.
- Serving with ice cream, vanilla cream, fruits or whatever you like.
** This step was my preference for this recipe. You do not have to cook the apples. Simply combine all ingredients minus the water and place on center of the stretched dough. I just like the buttery taste of cooked apples.
* I did not stretch the dough on this recipe. I unfolded the dough and cut into 2 pieces and places directly onto the baking sheet to avoid any accidents because the warm apples softens the dough.
Hope you enjoyed this recipe! Let me know how yours came out.