|
|
Tender wedges of apple wrapped in flaky
strips of pastry. Serve warm with vanilla ice cream for a scrumptious
dessert.
Apple Twists
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 4 to 5 tablespoons ice-cold water
- 4 large Granny Smith apples
- 1 to 2 tablespoons lemon juice
- 1/3 cup butter, melted
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 1/4 cups water
- Vanilla ice cream for accompaniment
- Combine flour and salt; cut in shortening
with a pastry blender until mixture is crumbly. Sprinkle the
ice-cold water, 1 tablespoon at a time, evenly over surface;
stir with a fork until dry ingredients are moistened. Shape into
a ball; chill.
- Peel and core apples; cut each apple into
8 wedges. Sprinkle with lemon juice and set aside.
- Roll pastry into a 10 x 16-inch rectangle
on a floured surface. Cut into 32 (10 x 1/2-inch) strips.
- Wrap 1 strip diagonally around each apple
wedge. Arrange in a greased 13 x 9 x 2-inch baking pan. Brush
with melted butter.
- Combine sugar and cinnamon; sprinkle over
wedges. Pour the water around wedges.
- Bake at 400°F (205°C) for 35 to
40 minutes or until apples are tender and pastry is lightly browned.
Serve warm with ice cream, if desired.
Makes 8 servings.
loading
|
|
|
