Look what I found! This could be a really interesting idea,
which would lend itself to many different variations:

Hungarian Fruit Roll
Source: 365 Foreign Dishes, A Foreign Dish for every day in
the year

Make a pie-dough. Roll out and spread with melted butter,
raisins, currants, chopped apples, nuts and shredded citron.
Cover well with brown sugar and sprinkle with cinnamon and the
grated peel of a lemon. Roll up the dough. Lay in a buttered
baking-pan. Rub the top well with melted butter and let bake
until brown. Serve with wine sauce.

--
Jean B.

On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:

> Look what I found! This could be a really interesting idea,
> which would lend itself to many different variations:
>
> Hungarian Fruit Roll
> Source: 365 Foreign Dishes, A Foreign Dish for every day in
> the year
>
> Make a pie-dough. Roll out and spread with melted butter,
> raisins, currants, chopped apples, nuts and shredded citron.
> Cover well with brown sugar and sprinkle with cinnamon and the
> grated peel of a lemon. Roll up the dough. Lay in a buttered
> baking-pan. Rub the top well with melted butter and let bake
> until brown. Serve with wine sauce.
>

That combination sounds delicious! I make a similarly constructed roll
using fresh blackberries, served warm, sliced, with cream. I'll have to
try the combination you listed.

Thanks for posting!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Virus Database (VPS): 0530-3, 07/29/2005
Tested on: 7/30/2005 8:15:56 AM
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http://www.avast.com

"Wayne Boatwright" > wrote in message
...
> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>
>> Look what I found! This could be a really interesting idea,
>> which would lend itself to many different variations:
>>
>> Hungarian Fruit Roll
>> Source: 365 Foreign Dishes, A Foreign Dish for every day in
>> the year
>>
>> Make a pie-dough. Roll out and spread with melted butter,
>> raisins, currants, chopped apples, nuts and shredded citron.
>> Cover well with brown sugar and sprinkle with cinnamon and the
>> grated peel of a lemon. Roll up the dough. Lay in a buttered
>> baking-pan. Rub the top well with melted butter and let bake
>> until brown. Serve with wine sauce.
>>
>
> That combination sounds delicious! I make a similarly constructed
> roll
> using fresh blackberries, served warm, sliced, with cream. I'll have
> to
> try the combination you listed.

This is especially good with suet pastry. With golden syrup you have
treacle pudding and served with custard is food for the Gods!

One time on Usenet, Wayne Boatwright > said:
> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>
> > Look what I found! This could be a really interesting idea,
> > which would lend itself to many different variations:
> >
> > Hungarian Fruit Roll
> > Source: 365 Foreign Dishes, A Foreign Dish for every day in
> > the year
> >
> > Make a pie-dough. Roll out and spread with melted butter,
> > raisins, currants, chopped apples, nuts and shredded citron.
> > Cover well with brown sugar and sprinkle with cinnamon and the
> > grated peel of a lemon. Roll up the dough. Lay in a buttered
> > baking-pan. Rub the top well with melted butter and let bake
> > until brown. Serve with wine sauce.
> >
>
> That combination sounds delicious! I make a similarly constructed roll
> using fresh blackberries, served warm, sliced, with cream. I'll have to
> try the combination you listed.

Oooooh, the blackberries and cream sound wonderful! Too bad my
pie crust is the worst -- I have a great recipe (Mom used to make
it), but I'm no good at pie...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

"S'mee [AKA Jani]" > wrote in message
...
> One time on Usenet, Wayne Boatwright > said:
>> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>
>> > Look what I found! This could be a really interesting idea,
>> > which would lend itself to many different variations:
>> >
>> > Hungarian Fruit Roll
>> > Source: 365 Foreign Dishes, A Foreign Dish for every day in
>> > the year
>> >
>> > Make a pie-dough. Roll out and spread with melted butter,
>> > raisins, currants, chopped apples, nuts and shredded citron.
>> > Cover well with brown sugar and sprinkle with cinnamon and the
>> > grated peel of a lemon. Roll up the dough. Lay in a buttered
>> > baking-pan. Rub the top well with melted butter and let bake
>> > until brown. Serve with wine sauce.
>> >
>>
>> That combination sounds delicious! I make a similarly constructed roll
>> using fresh blackberries, served warm, sliced, with cream. I'll have to
>> try the combination you listed.
>
> Oooooh, the blackberries and cream sound wonderful! Too bad my
> pie crust is the worst -- I have a great recipe (Mom used to make
> it), but I'm no good at pie...
>
> --
> Jani in WA (S'mee)

I'm horrible at pie crust, so I have to make cobbler! Don't feel alone.
Any crusts made in my house are made by DH.
Dee Dee

One time on Usenet, "Dee Randall" > said:
> "S'mee [AKA Jani]" > wrote in message
> ...
> > One time on Usenet, Wayne Boatwright > said:
> >> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
> >>
> >> > Look what I found! This could be a really interesting idea,
> >> > which would lend itself to many different variations:
> >> >
> >> > Hungarian Fruit Roll
> >> > Source: 365 Foreign Dishes, A Foreign Dish for every day in
> >> > the year
> >> >
> >> > Make a pie-dough. Roll out and spread with melted butter,
> >> > raisins, currants, chopped apples, nuts and shredded citron.
> >> > Cover well with brown sugar and sprinkle with cinnamon and the
> >> > grated peel of a lemon. Roll up the dough. Lay in a buttered
> >> > baking-pan. Rub the top well with melted butter and let bake
> >> > until brown. Serve with wine sauce.
> >> >
> >>
> >> That combination sounds delicious! I make a similarly constructed roll
> >> using fresh blackberries, served warm, sliced, with cream. I'll have to
> >> try the combination you listed.
> >
> > Oooooh, the blackberries and cream sound wonderful! Too bad my
> > pie crust is the worst -- I have a great recipe (Mom used to make
> > it), but I'm no good at pie...

> I'm horrible at pie crust, so I have to make cobbler! Don't feel alone.
> Any crusts made in my house are made by DH.

Heh, thanks Dee, good to know I'm not the only one... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

S'mee [AKA Jani] wrote:
> One time on Usenet, Wayne Boatwright > said:
>
>>On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>
>>
>>>Look what I found! This could be a really interesting idea,
>>>which would lend itself to many different variations:
>>>
>>>Hungarian Fruit Roll
>>>Source: 365 Foreign Dishes, A Foreign Dish for every day in
>>>the year
>>>
>>>Make a pie-dough. Roll out and spread with melted butter,
>>>raisins, currants, chopped apples, nuts and shredded citron.
>>>Cover well with brown sugar and sprinkle with cinnamon and the
>>>grated peel of a lemon. Roll up the dough. Lay in a buttered
>>>baking-pan. Rub the top well with melted butter and let bake
>>>until brown. Serve with wine sauce.
>>>
>>
>>That combination sounds delicious! I make a similarly constructed roll
>>using fresh blackberries, served warm, sliced, with cream. I'll have to
>>try the combination you listed.
>
>
> Oooooh, the blackberries and cream sound wonderful! Too bad my
> pie crust is the worst -- I have a great recipe (Mom used to make
> it), but I'm no good at pie...
>
In New York City, we can buy a really nice frozen pie crust, Oronoco,
and I have used it for similar recipes. My pie crusts are worse
than yours.

These pie rolls sound really wonderful and I will make them one of
these days. Thank you.

"S'mee [AKA Jani]" wrote:
>
> One time on Usenet, Wayne Boatwright > said:
> > On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
> >
> > > Look what I found! This could be a really interesting idea,
> > > which would lend itself to many different variations:
> > >
> > > Hungarian Fruit Roll
> > > Source: 365 Foreign Dishes, A Foreign Dish for every day in
> > > the year
> > >
> > > Make a pie-dough. Roll out and spread with melted butter,
> > > raisins, currants, chopped apples, nuts and shredded citron.
> > > Cover well with brown sugar and sprinkle with cinnamon and the
> > > grated peel of a lemon. Roll up the dough. Lay in a buttered
> > > baking-pan. Rub the top well with melted butter and let bake
> > > until brown. Serve with wine sauce.
> > >
> >
> > That combination sounds delicious! I make a similarly constructed roll
> > using fresh blackberries, served warm, sliced, with cream. I'll have to
> > try the combination you listed.
>
> Oooooh, the blackberries and cream sound wonderful! Too bad my
> pie crust is the worst -- I have a great recipe (Mom used to make
> it), but I'm no good at pie...
>
>

Use storebought pie crusts or shortcrust pastry. You'll find a lot of
people can't tell the difference anyway under all that filling.

Jean B. wrote:
> Look what I found! This could be a really interesting idea,
> which would lend itself to many different variations:
>
> Hungarian Fruit Roll
> Source: 365 Foreign Dishes, A Foreign Dish for every day in
> the year
>
I'd rather do this with something savoury. Perhaps chicken and mushrooms in
a thick white wine sauce, rolled up and baked. Topped with more of the
sauce. Just extrapolating here, folks...

Jill

S'mee [AKA Jani] > wrote:

> One time on Usenet, "Dee Randall" > said:
> > "S'mee [AKA Jani]" > wrote in message
> > ...

> > > Oooooh, the blackberries and cream sound wonderful! Too bad my
> > > pie crust is the worst -- I have a great recipe (Mom used to make
> > > it), but I'm no good at pie...
>
> > I'm horrible at pie crust, so I have to make cobbler! Don't feel alone.
> > Any crusts made in my house are made by DH.
>
> Heh, thanks Dee, good to know I'm not the only one... :-)

I'm another one who can't make a good pie crust, so I've started buying
them. I also buy puff pastry. It has made my life less stressful.

serene

"serene" > wrote in message
...
> S'mee [AKA Jani] > wrote:
>
>> One time on Usenet, "Dee Randall" > said:
>> > "S'mee [AKA Jani]" > wrote in
>> > message
>> > ...
>
>> > > Oooooh, the blackberries and cream sound wonderful! Too bad my
>> > > pie crust is the worst -- I have a great recipe (Mom used to make
>> > > it), but I'm no good at pie...
>>
>> > I'm horrible at pie crust, so I have to make cobbler! Don't feel
>> > alone.
>> > Any crusts made in my house are made by DH.
>>
>> Heh, thanks Dee, good to know I'm not the only one... :-)
>
> I'm another one who can't make a good pie crust, so I've started
> buying
> them. I also buy puff pastry. It has made my life less stressful.

I buy frozen puff pastry because it is much easier, but I don't have a
problem with shortcrust.

O

Jean B. wrote:
> Look what I found! This could be a really interesting idea,
> which would lend itself to many different variations:
>
> Hungarian Fruit Roll
> Source: 365 Foreign Dishes, A Foreign Dish for every day in
> the year
>
> Make a pie-dough. Roll out and spread with melted butter,
> raisins, currants, chopped apples, nuts and shredded citron.
> Cover well with brown sugar and sprinkle with cinnamon and the
> grated peel of a lemon. Roll up the dough. Lay in a buttered
> baking-pan. Rub the top well with melted butter and let bake
> until brown. Serve with wine sauce.
>
> --
> Jean B.


This looks very similar to Swiss Apfel Strudel, except that it is
served usually with vanilla sauce. Here is a recipe:

Apple strudel

Category: Favorites|Dessert|Apples
Nb persons: 6

Dough:
flour - for kneading
1 1/2 cups all-purpose flour
1/4 tsp salt
1 egg - well-beaten
1/3 to 1/2 cup water - or milk, tepid
2 tsp butter - melted
1/8 tsp vinegar - optional
Filling:
1 tbsp cinnamon
4-6 tbsp bread crumbs
1 tbsp lemon rind
1 cup sugar
3/4 cup raisins
1/2 cup hazelnuts - shredded (optional)
6-8 tart apples - finely chopped

Combine the liquid ingredients of the dough. Make a well in the flour,
pour the liquid in it and mix well with your hands. Add water as
necessary to consolidate. Take to a board and knead until the dough is
silky and doesn't stick anymore to the board. Brush the surface with
melted butter. Let it rest covered 30 minutes to 1 hour.
Meanwhile, prepare the ingredients of the filling and mix them
together.
Roll out the dough on a large pastry mat as thin as possible. Work then
your hands under the dough and enlarge it into a large rectangle by
stretching with your knuckles.
Brush the dough with melted butter, spread evenly the filling and dust
with cinnamon. To roll the strudel, pick up one side of the mat and
tilt it until the dough roll over on itself. Do not roll too tightly as
it will expand. Brush the surface with melted butter, sprinkle with
water.
Bake 20 at 400F (200C). Lower the heat to 350F (175C), brush again the
surface of the strudel with melted butter. Bake another 10 minutes.
Dust with confectioner's sugar.


Nutritional facts per serving (daily value): Calories 473kcal; Protein
7g (14%); Total Fat 7g (11%)(Sat. 2g (8%), Mono. 4g, Poly. 1g); Chol.
39mg (13%); Carb. 101g (34%); Calcium 62mg (6%); Iron 3mg (17%)
----------

Exported from Shop'NCook 3.1 (http://www.shopncook.com)

Mite
http://www.ShopNCook.com
Grocery lists in seconds by clicking on items or adding from recipes.

One time on Usenet, Margaret Suran >
said:
> S'mee [AKA Jani] wrote:

<snip>

> > Oooooh, the blackberries and cream sound wonderful! Too bad my
> > pie crust is the worst -- I have a great recipe (Mom used to make
> > it), but I'm no good at pie...
> >
> In New York City, we can buy a really nice frozen pie crust, Oronoco,
> and I have used it for similar recipes. My pie crusts are worse
> than yours.

I'll look for these when I go to the store tomorrow; thanks for
the suggestion, Margaret... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

One time on Usenet, Arri London > said:
> "S'mee [AKA Jani]" wrote:

<snip>

> > Oooooh, the blackberries and cream sound wonderful! Too bad my
> > pie crust is the worst -- I have a great recipe (Mom used to make
> > it), but I'm no good at pie...

> Use storebought pie crusts or shortcrust pastry. You'll find a lot of
> people can't tell the difference anyway under all that filling.

Locally (U.S.), I can find either store brand pie crust (haven't tried
yet) or Pillsbury:

http://www.pillsbury.com/View/desserts/piecrust.asp

They're okay, but salty as heck (to me). I haven't tried them since they
moved to a rolled up version, maybe they're better now...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

One time on Usenet, "jmcquown" > said:
> Jean B. wrote:
> > Look what I found! This could be a really interesting idea,
> > which would lend itself to many different variations:
> >
> > Hungarian Fruit Roll
> > Source: 365 Foreign Dishes, A Foreign Dish for every day in
> > the year
> >
> I'd rather do this with something savoury. Perhaps chicken and mushrooms in
> a thick white wine sauce, rolled up and baked. Topped with more of the
> sauce. Just extrapolating here, folks...

Oh my, that sounds lovely... :-)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Wayne Boatwright wrote:

> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>
>
>>Look what I found! This could be a really interesting idea,
>>which would lend itself to many different variations:
>>
>>Hungarian Fruit Roll
>>Source: 365 Foreign Dishes, A Foreign Dish for every day in
>>the year
>>
>>Make a pie-dough. Roll out and spread with melted butter,
>>raisins, currants, chopped apples, nuts and shredded citron.
>>Cover well with brown sugar and sprinkle with cinnamon and the
>>grated peel of a lemon. Roll up the dough. Lay in a buttered
>>baking-pan. Rub the top well with melted butter and let bake
>>until brown. Serve with wine sauce.
>>
>
>
> That combination sounds delicious! I make a similarly constructed roll
> using fresh blackberries, served warm, sliced, with cream. I'll have to
> try the combination you listed.
>
> Thanks for posting!
>
Doesn't it sound like a great idea? My only question is
whether the dough on the inside would have an uncooked texture?

--
Jean B.

Ophelia wrote:

> "Wayne Boatwright" > wrote:
>
>>On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>
>>
>>>Look what I found! This could be a really interesting idea,
>>>which would lend itself to many different variations:
>>>
>>>Hungarian Fruit Roll
>>>Source: 365 Foreign Dishes, A Foreign Dish for every day in
>>>the year
>>>
>>>Make a pie-dough. Roll out and spread with melted butter,
>>>raisins, currants, chopped apples, nuts and shredded citron.
>>>Cover well with brown sugar and sprinkle with cinnamon and the
>>>grated peel of a lemon. Roll up the dough. Lay in a buttered
>>>baking-pan. Rub the top well with melted butter and let bake
>>>until brown. Serve with wine sauce.
>>>
>>
>>That combination sounds delicious! I make a similarly constructed
>>roll
>>using fresh blackberries, served warm, sliced, with cream. I'll have
>>to
>>try the combination you listed.
>
>
> This is especially good with suet pastry. With golden syrup you have
> treacle pudding and served with custard is food for the Gods!
>
>
But I need to find unadulterated suet....

--
Jean B.

Margaret Suran wrote:

>
>
> S'mee [AKA Jani] wrote:
>
>> One time on Usenet, Wayne Boatwright > said:
>>
>>> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>>
>>>
>>>> Look what I found! This could be a really interesting idea, which
>>>> would lend itself to many different variations:
>>>>
>>>> Hungarian Fruit Roll
>>>> Source: 365 Foreign Dishes, A Foreign Dish for every day in the year
>>>>
>>>> Make a pie-dough. Roll out and spread with melted butter, raisins,
>>>> currants, chopped apples, nuts and shredded citron. Cover well with
>>>> brown sugar and sprinkle with cinnamon and the grated peel of a
>>>> lemon. Roll up the dough. Lay in a buttered baking-pan. Rub the top
>>>> well with melted butter and let bake until brown. Serve with wine
>>>> sauce.
>>>>
>>>
>>> That combination sounds delicious! I make a similarly constructed
>>> roll using fresh blackberries, served warm, sliced, with cream. I'll
>>> have to try the combination you listed.
>>
>>
>>
>> Oooooh, the blackberries and cream sound wonderful! Too bad my pie
>> crust is the worst -- I have a great recipe (Mom used to make it), but
>> I'm no good at pie...
>>
> In New York City, we can buy a really nice frozen pie crust, Oronoco,
> and I have used it for similar recipes. My pie crusts are worse than
> yours.
>
> These pie rolls sound really wonderful and I will make them one of these
> days. Thank you.
>
I hate making pie crust too--and am, in fact, wondering
whether this approach might be relatively doable.

--
Jean B.

serene wrote:
>
> I'm another one who can't make a good pie crust, so I've started buying
> them. I also buy puff pastry. It has made my life less stressful.
>
> serene

Any you can get decent puff pastry (made with butter) at Whole
Foods.

--
Jean B.

jmcquown wrote:
>
> I'd rather do this with something savoury. Perhaps chicken and mushrooms in
> a thick white wine sauce, rolled up and baked. Topped with more of the
> sauce. Just extrapolating here, folks...
>
> Jill
>
That's a yummy idea, Jill.

--
Jean B.

Mite wrote:

> This looks very similar to Swiss Apfel Strudel, except that it is
> served usually with vanilla sauce. Here is a recipe:
>
> Apple strudel
>
> Category: Favorites|Dessert|Apples
> Nb persons: 6
>
> Dough:
> flour - for kneading
> 1 1/2 cups all-purpose flour
> 1/4 tsp salt
> 1 egg - well-beaten
> 1/3 to 1/2 cup water - or milk, tepid
> 2 tsp butter - melted
> 1/8 tsp vinegar - optional
> Filling:
> 1 tbsp cinnamon
> 4-6 tbsp bread crumbs
> 1 tbsp lemon rind
> 1 cup sugar
> 3/4 cup raisins
> 1/2 cup hazelnuts - shredded (optional)
> 6-8 tart apples - finely chopped
>
> Combine the liquid ingredients of the dough. Make a well in the flour,
> pour the liquid in it and mix well with your hands. Add water as
> necessary to consolidate. Take to a board and knead until the dough is
> silky and doesn't stick anymore to the board. Brush the surface with
> melted butter. Let it rest covered 30 minutes to 1 hour.
> Meanwhile, prepare the ingredients of the filling and mix them
> together.
> Roll out the dough on a large pastry mat as thin as possible. Work then
> your hands under the dough and enlarge it into a large rectangle by
> stretching with your knuckles.
> Brush the dough with melted butter, spread evenly the filling and dust
> with cinnamon. To roll the strudel, pick up one side of the mat and
> tilt it until the dough roll over on itself. Do not roll too tightly as
> it will expand. Brush the surface with melted butter, sprinkle with
> water.
> Bake 20 at 400F (200C). Lower the heat to 350F (175C), brush again the
> surface of the strudel with melted butter. Bake another 10 minutes.
> Dust with confectioner's sugar.
>
>
> Nutritional facts per serving (daily value): Calories 473kcal; Protein
> 7g (14%); Total Fat 7g (11%)(Sat. 2g (8%), Mono. 4g, Poly. 1g); Chol.
> 39mg (13%); Carb. 101g (34%); Calcium 62mg (6%); Iron 3mg (17%)

Interesting. Here we seem to use a different type of
pastry--IIRC, the aforementioned puff pastry (or maybe I
should say that is true of most recipes I have seen).

--
Jean B.

S'mee [AKA Jani] wrote:
>
> Locally (U.S.), I can find either store brand pie crust (haven't tried
> yet) or Pillsbury:
>
> http://www.pillsbury.com/View/desserts/piecrust.asp
>
> They're okay, but salty as heck (to me). I haven't tried them since they
> moved to a rolled up version, maybe they're better now...
>
They can be a bit sour-tasting, which I don't like. I, too,
haven't tried their latest incarnation. Maybe someone should
do a (whispers) lard version?

--
Jean B.

"Jean B." > wrote in message
...
> Ophelia wrote:
>
>> "Wayne Boatwright" > wrote:
>>
>>>On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>>
>>>
>>>>Look what I found! This could be a really interesting idea,
>>>>which would lend itself to many different variations:
>>>>
>>>>Hungarian Fruit Roll
>>>>Source: 365 Foreign Dishes, A Foreign Dish for every day in
>>>>the year
>>>>
>>>>Make a pie-dough. Roll out and spread with melted butter,
>>>>raisins, currants, chopped apples, nuts and shredded citron.
>>>>Cover well with brown sugar and sprinkle with cinnamon and the
>>>>grated peel of a lemon. Roll up the dough. Lay in a buttered
>>>>baking-pan. Rub the top well with melted butter and let bake
>>>>until brown. Serve with wine sauce.
>>>>
>>>
>>>That combination sounds delicious! I make a similarly constructed
>>>roll
>>>using fresh blackberries, served warm, sliced, with cream. I'll have
>>>to
>>>try the combination you listed.
>>
>>
>> This is especially good with suet pastry. With golden syrup you have
>> treacle pudding and served with custard is food for the Gods!
> But I need to find unadulterated suet....

Ahh ok. We can buy shredded suet in packets here.

Ophelia wrote:
>
> Ahh ok. We can buy shredded suet in packets here.
>
>
With no additives? Lucky you!

--
Jean B.

On Wed 03 Aug 2005 07:35:21a, Jean B. wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>
>> On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
>>
>>
>>>Look what I found! This could be a really interesting idea, which
>>>would lend itself to many different variations:
>>>
>>>Hungarian Fruit Roll
>>>Source: 365 Foreign Dishes, A Foreign Dish for every day in
>>>the year
>>>
>>>Make a pie-dough. Roll out and spread with melted butter, raisins,
>>>currants, chopped apples, nuts and shredded citron. Cover well with
>>>brown sugar and sprinkle with cinnamon and the grated peel of a lemon.
>>>Roll up the dough. Lay in a buttered baking-pan. Rub the top well with
>>>melted butter and let bake until brown. Serve with wine sauce.
>>>
>>
>>
>> That combination sounds delicious! I make a similarly constructed roll
>> using fresh blackberries, served warm, sliced, with cream. I'll have
>> to try the combination you listed.
>>
>> Thanks for posting!
>>
> Doesn't it sound like a great idea? My only question is
> whether the dough on the inside would have an uncooked texture?
>

I don't find it so, but I supposed it depends somewhat on the pastry used.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 03 Aug 2005 10:23:49a, Jean B. wrote in rec.food.cooking:

> Ophelia wrote:
>>
>> Ahh ok. We can buy shredded suet in packets here.
>>
>>
> With no additives? Lucky you!
>

Jean, I order mine from the butcher. It is fresh suet which they put through
the meat grinder. Absolutely no additives. I usually buy several pounds and
store the excess in the freezer.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 03 Aug 2005 07:41:39a, Jean B. wrote in rec.food.cooking:

> S'mee [AKA Jani] wrote:
>>
>> Locally (U.S.), I can find either store brand pie crust (haven't tried
>> yet) or Pillsbury:
>>
>> http://www.pillsbury.com/View/desserts/piecrust.asp
>>
>> They're okay, but salty as heck (to me). I haven't tried them since they
>> moved to a rolled up version, maybe they're better now...
>>
> They can be a bit sour-tasting, which I don't like. I, too,
> haven't tried their latest incarnation. Maybe someone should
> do a (whispers) lard version?
>

My usual pastry is half lard/half butter. If you're going to be bad, why be
half bad?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Jean B. wrote:
> Mite wrote:
>
> > This looks very similar to Swiss Apfel Strudel, except that it is
> > served usually with vanilla sauce. Here is a recipe:
<snip>
>
> Interesting. Here we seem to use a different type of
> pastry--IIRC, the aforementioned puff pastry (or maybe I
> should say that is true of most recipes I have seen).
>
> --
> Jean B.

This dough is very easy to make and stretches incredibly. The amount
given in the recipe is enough for a square meter - if you have a large
enough pastry mat.

I have seen puff pastry used too sometimes in commercial Apfel Strudel
here in Switzerland, but as far as I can tell this egg-based dough (or
a variation of it) is more frequently used.

Mite
http://www.ShopNCook.com
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Wayne Boatwright wrote:
>
> Jean, I order mine from the butcher. It is fresh suet which they put through
> the meat grinder. Absolutely no additives. I usually buy several pounds and
> store the excess in the freezer.
>
I thought lard was a pork product.... BUT I now have seen
mention of using suet like lard in baked goods. How about pot
pie with a suet crust? For that matter, here's a stupid
question I'll throw out: is chicken fat ever used in baked goods?

--
Jean B.