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
Pastry and apples
Bake
Custard
Syrup
Utensils
For a baking tray approx. 25 x 42 cm, lined with baking paper
How it's done
Pastry and apples
Lay two pastry sheets on top of each other. Starting from the narrow side, make fan-like folds about 2 cm high, place in the tray. Repeat these steps with the remainder of the pastry sheets. Place the apples in the pastry folds.
Bake
Approx. 10 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, pour over the butter, return to the oven for approx. 10 mins. Remove.
Custard
Whisk together the cream, milk, eggs, sugar, cinnamon, vanilla and salt, pour the mixture over the pastry and apples.
Bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove the crinkle pie.
Syrup
Bring the water and sugar to the boil, turn down the heat, simmer for approx. 5 mins. until reduced to a thick syrup. Brush the hot crinkle pie with the syrup and leave to cool.
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