Yield: Serves 4
Active time: 10 minutes
Total time: 25 minutes (includes pastry baking and filling preparation time)
The technique: You won’t believe how simple it is to make this – just mix, roll and bake!
The payoff: A sweet and crunchy dessert that will be a de-light-ful finish to a heavy meal.
Tip: Substitute sugar for grated palm sugar to get a richer, caramel-ish taste.
INGREDIENTS
3 sheets Spring Home Spring Roll Pastry (8.5”)
1 Egg white, lightly beaten
150g Butter, melted
1 medium sized Apple, grated
1 medium sized Pear, grated
3 Tbs Raisins
3 Tbs Sugar
1 tsp Cinnamon powder
2 Tbs Icing sugar
PREPARATION
Mix the grated fruits with raisin, sugar and cinnamon powder; set aside.
Place a sheet of pastry on a clean surface, brush with melted butter, place another sheet and brush with butter again; continue the same till you have 3 layers.
Along one of the edges leaving 2 cm from the edge, place the fruit mixture and roll the pastry to a cylindrical shape.
Brush the outside with butter and egg white; bake in a preheated oven at 180ºC for 15 minutes or until golden brown.
Cool for 10 minutes, then dust with icing sugar and serve.
杂果点心
供4人享用
将切碎的水果与葡萄干、糖/椰糖及肉桂粉混合在一起待用。将一片春卷皮放在一个干净的平面上,涂上牛油,再把另外一片春卷皮放在上面,并涂上牛油。重复的将3层春卷皮叠在一起,把材料放在其中一个边缘但离开2公分,并卷成一个圆筒形,将外皮涂上牛油及蛋白,放在一个已预热的烤箱,以180摄氏度烤15分钟至金黄色。冷却约10分钟后,切片上碟。
建议吃法
配上糖粉食用。
材料
第一家春卷皮(8.5寸) 3片
蛋白(打散) 1粒
牛油(溶化) 150克
苹果(切碎) 1个(中型)
梨子(切碎) 1个(中型)
葡萄干 3大匙
糖/椰糖(切碎) 3大匙
肉桂粉 1小匙
糖粉 2大匙