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Recipe: Apple And Strawberry Shortcake
Similar Categories: Apple, Strawberry, Shortcake
Serves 6 to 8
1 1/2 cups canned pie apple
250g punnet strawberries, hulled, quartered
I 1/2 tablespoons caster sugar
cream, to serve
Pastry
2 cups Healtheries Simple Bread Mix
200g butter, cubed, chilled
1/3 cup caster sugar
1 tablespoon ice-cold water
1 Make pastry Place bread mix, butter and sugar into a food
processor. Process to fine crumbs. Add water. Process until dough
starts to come together. Turn out onto a lightly floured surface.
Knead until smooth.
2 Divide dough in half. Wrap 1 portion in greaseproof paper and place
into freezer for 30 minutes or until frozen.
3 Preheat oven to 180'C. Grease and line a 20cm (base) springform
pan. Place unfrozen pastry into pan. Using your fingertips, press
pastry out to cover base. Cover. Refrigerate for 15 minutes.
4 Bake pastry for 15 to 20 minutes or until light golden. Allow to
cool for 10 minutes.
5 Spread apple over pastry base. Top with berries. Sprinkle with
sugar. Grate frozen pastry over filling. Bake for 40 minutes or until
light golden. Serve with cream.
1 1/2 cups canned pie apple
250g punnet strawberries, hulled, quartered
I 1/2 tablespoons caster sugar
cream, to serve
Pastry
2 cups Healtheries Simple Bread Mix
200g butter, cubed, chilled
1/3 cup caster sugar
1 tablespoon ice-cold water
1 Make pastry Place bread mix, butter and sugar into a food
processor. Process to fine crumbs. Add water. Process until dough
starts to come together. Turn out onto a lightly floured surface.
Knead until smooth.
2 Divide dough in half. Wrap 1 portion in greaseproof paper and place
into freezer for 30 minutes or until frozen.
3 Preheat oven to 180'C. Grease and line a 20cm (base) springform
pan. Place unfrozen pastry into pan. Using your fingertips, press
pastry out to cover base. Cover. Refrigerate for 15 minutes.
4 Bake pastry for 15 to 20 minutes or until light golden. Allow to
cool for 10 minutes.
5 Spread apple over pastry base. Top with berries. Sprinkle with
sugar. Grate frozen pastry over filling. Bake for 40 minutes or until
light golden. Serve with cream.
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