On Wed 03 Aug 2005 07:35:21a, Jean B. wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:
On Sat 30 Jul 2005 08:03:31a, Jean B. wrote in rec.food.cooking:
Quoted message said:
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:
Quoted message said:
Ophelia said:
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
This looks very similar to Swiss Apfel Strudel, except that it is served usually with vanilla sauce. Here is a recipe:
<snip>
Quoted message said:
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.
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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?
