Broken Capillary Breast Milk

feet - apple pies Chicken

few months ago I ordered these molds to a friend who went to the U.S. and so far had not opportunity to build. They are a joy: a piece of cake to use and come clean and beautiful cakes. It is unfortunate that Williams-Sonoma does not sell outside the United States and Canada. Although it may be thought best for my finances ...

Of course, these cakes can be made without molds, using any type of large cutter that you have that you like. This format is ideal for gifts, to bring to the office, etc.. because they are easy to transport.

The filling is delicious, I used what was left as garrison these crêpes .

Ingredients for the dough:

2 and 1 / 2 cups flour

1 teaspoon salt

2 tablespoons sugar

226 grams of butter

6 to 8 tablespoons ice water

Ingredients for filling:

675 grams of apples (on a net basis, peeled and seeded) cut into cubes about 1 cm approx.

1 / 3 cup brown sugar

1 teaspoon vanilla extract

1 / 4 teaspoon ground cinnamon

1 / 8 teaspoon salt

1 / 8 teaspoon nutmeg

2 tablespoons cornstarch

30 grams of butter

1 and 1 / 2 teaspoons lemon juice

125 grams of dried cranberries

1 / 4 cup sugar

2 tablespoons water

Dough preparation

Sift all dry ingredients and put them into the processor. Click 2-3 times to mix everything well.

Add the diced butter and beat until mixture becomes coarse crumbs. Lower speed and gradually add water a tablespoon until it forms a ball of elastic dough but not sticking to fingers. It may not be necessary to add all the water, in my case 6 tablespoons enough.

Crush dough lightly to form a disk and refrigerate at least a couple of hours (or prepare the night before)

To make the stuffing mix in a bowl of apples sprinkled with lemon juice, cranberries, sugar, cornstarch, salt and spices. We mix well and reserve.

Melt the butter in a skillet or brashly and incorporate a mix of apples. Cook over medium heat, stirring occasionally, for 15 minutes. The apples should be tender but not to arrive undone. Let cool completely.

To form the cakes

Roll dough to 3 mm thick and cut with molds of your choice. We put on a piece of dough a spoonful of filling, cover with another piece of dough and close the pan so the cake is sealed. If you do not have this mold can do well with a fork, as if they were pies.

introduce in a preheated oven at 180 degrees for 22-24 minutes, until crust is golden and filling is bubbling gently.

If desired, you can dip in beaten egg and sprinkle with sugar before putting them in the oven.

Source: Williams-Sonoma Kitchen, with modifications.