Master chef
Utensils
Apron
baking paper
Baking tray
Brush
Knife
Lemon grater
Oven mitts
Pan
Rösti grater
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
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 .
Apple filling
Mix the butter and jam in a small pan, melt the butter, allow to cool slightly. Grate in the lemon zest, mix, set aside 2 tbsp in a small bowl.
Core the apple, grate, mix into the butter along with the cinnamon and almond slivers.
To shape
Roll out the dough, spread the filling over one half of the dough, place the other half on top, press down firmly. Chill the dough in the freezer for approx. 15 mins. Cut the dough lengthwise into approx. 2 cm strips, twist the strips, roll up and place on two baking trays lined with baking paper.
To bake
Approx. 30 mins. in an oven preheated to 180°C (convection). Remove, allow the apple and cinnamon swirls to cool slightly. Brush the swirls with the reserved butter, leave to cool on a rack.
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