Junior chef
Utensils
baking paper
Baking tray
Brush
Fork
Lemon squeezer
Paring knife
Sieve
Tablespoon
small bowl
Cutting board
Cooling rack
Apple corer
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Apples
Cut the apples into slices approx. 1.5 cm thick, halve the lemon, squeeze out. Using the lid of a PET bottle, cut out a circle in the centre of each slice of apple. Brush the apple slices with a little lemon juice.
Cut the pastry into strips (approx. 3 x 6 cm).
Apple rings
Wrap each slice of apple in approx. 7 strips of pastry, place on a baking tray lined with baking paper.
Beat the egg and use it to glaze the apple rings. Sprinkle with sugar.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 200°C, remove, allow to cool slightly on a rack, sprinkle with icing sugar.
| Tip: | The apples can also be cored using an apple corer. In this case, cut the hole a little bigger so that it's easier to wrap the pastry around the apple slices. |
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