Silvercrest SGB 1200 C1 Manual De Instrucciones página 43

SilverCrest SGB 1200 C1
Preparation
For the vanillekipferl recipe, quickly knead 50g almonds, 140g flour, 40g sugar, 1 egg yolk, 100g
of cold butter cut into pieces and 1 pinch of salt into a smooth pastry, first with the dough hook of a
mixer, and then with your hands.
Now form the pastry into a ball, wrap it in cling film, and chill it in a cold place for approx. 1 hour.
Then line the baking tray (10) with baking paper and preheat the mini oven at 200°C top/bottom
heat for approx. 10 minutes. Form the pastry for the vanillekipferl recipe into 2 rolls (each with a
diameter of 1.5cm) on a work surface dusted with flour. Cut the rolls of pastry prepared for the
vanillekipferl recipe into 15 small pieces (each approx. 3cm in length). Form the individual pieces
of pastry into long rolls approx. 8cm in length and bend them into a crescent shape, thus form
crescents from the pieces of pastry and press the ends together to make them pointy.
Bake the vanillekipferl in the hot mini oven at the middle rack level (2) for 12 minutes. Mix the icing
sugar with the vanilla sugar and sprinkle the hot crescents using a sieve. Then leave the
vanillekipferl to cool for approx. 30 minutes.
Apple strudel
Ingredients:
150g puff pastry
1 large apple
1 tbsp. vanilla sugar
1/2 tbsp. sugar
25g flaked almonds
1 dash of lemon juice
1 egg yolk
1 tsp. milk
Preparation
Peel and core the apple. Then cut the apple into small pieces, add a dash of lemon juice and stir
them so that the apple does not become brown. Add the sugar, vanilla sugar and the flaked
almonds to the apple and stir the mixture well.
Roll out the puff pastry lengthways or use unrolled puff pastry from the supermarket. Spread the
mixture on top of the pastry. Preheat the mini oven for 10 minutes at 200°C top/bottom heat.
Whisk the egg and milk and glaze the edges of the puff pastry with the mixture. Now fold in the
filling and gently press and roll over the edges of the pastry which overlap. Score oblong-shaped
slits in the top of the pastry so that it does not burst open when baking. Close the ends neatly and
press them down firmly to prevent the filling from seeping through when baking. Glaze the entire
pastry with the egg/milk mixture and put it in the oven for 30 minutes. It tastes delicious warm with
a hot vanilla sauce or a scoop of ice-cream.
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