Apfel Krapfen

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

for the filling

three-quarters of a pound of good apples ↝ Apple, raw [Apples]
four ounces of pounded sugar ↝ Sugar, NFS [Sugars and honey]
a small glass of white wine, or the strained juice of a lemon ↝ Wine, white [Wine]
four ounces of almonds, beaten to a paste, or very finely chopped ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
two ounces of candied orange or lemon-rind shred extremely small ↝ Orange, raw [Citrus fruits]
six ounces of jar raisins stoned and quartered ↝ Raisins [Dried fruits]
a rather high flavouring of cinnamon ↝ Sugar, cinnamon [Sugars and honey]
a grating of nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
some fresh lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

for the pastry

some butter-crust a full back-of-knife thickness ↝ Butter, NFS [Butter and animal fats]
beaten egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

tart variation

two heaped tablespoonsful of very fine apricot jam ↝ Jams and preserves, apricot [Sweets]

Instructions (13)

Boil down apples with sugar and white wine or lemon juice until stewed to a pulp.
Stir the apple mixture until thick and dry.
Gradually mix in almonds, candied orange or lemon-rind, and raisins.
Add cinnamon, nutmeg, and lemon-peel as desired.
Mix all filling ingredients well together.
Roll out butter-crust to a full back-of-knife thickness.
Cut the crust into four-inch squares.
Brush the edges of the squares to the depth of an inch round with beaten egg.
Fill the squares with the apple mixture.
Lay another square of paste on each and press securely together.
Make a small incision in the top of each krapfen with the point of a knife.
Glaze them or not as desired.
Bake rather slowly until the raisins are tender.

Original Text

APFEL KRAPFEN.

(German Receipt.)

Boil down three-quarters of a pound of good apples with four ounces of pounded sugar, and a small glass of white wine, or the strained juice of a lemon; when they are stewed quite to a pulp, keep them stirred until they are thick and dry; then mix them gradually with four ounces of almonds, beaten to a paste, or very finely chopped, two ounces of candied orange or lemon-rind shred extremely small, and six ounces of jar raisins stoned and quartered: to these the Germans add a rather high flavouring of cinnamon, which is a very favourite spice with them, but a grating of nutmeg, and some fresh lemon-peel, are, we think, preferable for this composition. Mix all the ingredients well together; roll out some butter-crust a full back-of-knife thickness, cut it into four-inch squares, brush the edges to the depth of an inch round with beaten egg, fill them with the mixture, lay another square of paste on each, press them very securely together, make, with the point of a knife, a small incision in the top of each, glaze them or not at pleasure, and bake them rather slowly, that the raisins may have time to become tender. They are very good. The proportion of sugar must be regulated by the nature of the fruit; and that of the almonds can be diminished when it is thought too much. A delicious tart of the kind is made by substituting for the raisins and candied orange-rind, two heaped tablespoonsful of very fine apricot jam.

Notes

—