| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Desserts | 20 | Servings | |
INGREDIENTS
| 8 | oz | Plain flour, sifted |
| Pinch of salt | ||
| 2 1/2 | oz | Caster sugar |
| 4 1/2 | oz | Butter, diced |
| 1 | Egg | |
| 1/2 | t | Finely grated lemon zest |
| 3 | Hot weak China tea | |
| 12 | oz | Caster sugar |
| 6 | No need to soak prunes | |
| 1 | lb | Apples |
| 2 | oz | Pine nut kernels |
| Icing sugar to dust | ||
| Whipped cream or vanilla | ||
| Ice cream. |
INSTRUCTIONS
Here are some recipes from the Safeway magazine that I've formatted into meal master. To make the dough, put the flour, salt and sugar in a food processor and, with the machine running at full speed, add the butter until incorporated. Then add the egg and lemon zest and process for a few seconds until a soft dough has formed. Scrape the dough onto a sheet of clingfilm, then form into a cylinder and chill for at least 1 hour. To make the filling, sweeten the tea with 2 tspn sugar and soak the prunes in it. Peel, core and slice the apples. Put the rest of the sugar in a large pan with 2 tbsp water. Heat gently, stirring occasionally, until the sugar has dissolved. Add the apple slices. Increase the heat to medium and cook, without stirring, until the apples are candied (approx. 20 mins). Most of the liquid will evaporate leaving a thick syrup. Drain and chop the prunes and add to the pan with the pine nut kernels. Remove from the heat, cool slightly then transfer to a bowl and leave to cool. Preheat the oven to 180'C (350'F). To assemble the ravioli, cut a slice off the end of the dough cylinder and roll out on a floured surface. Use a 3 inch cutter to cut out a neat circle. Repeat using the rest of the dough to make approx. 20 circles. Place a small spoonful of the filling on each circle. Brush the edges with a little water and fold over to make a half circle. Crimp the edges to seal firmly. Place all the ravioli on a greased baking sheet and bake for 10-15 minutes or until light golden. Cool slightly and dust with icing sugar and serve with cream or ice cream. Posted to MM-Recipes Digest V3 #326 Date: Thu, 28 Nov 1996 15:28:59 +0000 From: Susan Taft <jr03@dial.pipex.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 104
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 23mg
Sodium: 213.5mg
Potassium: 45.9mg
Carbohydrates: 12.1g
Fiber: <1g
Sugar: 2.4g
Protein: 1.5g