Monday, April 30, 2007

An apple a day

My hubby and kids love apples, so usually we will have a bag or two in the fridge.

I also have some cream cheese and almond meal that I wanted to use up as I am in the process of reducing the number of items in our old trusted fridge. (waiting for the new fridge to come in as the shipment got delayed).

So during one of those blog hopping days, I chanced upon Alpineberry, Mary was gracious enough to share an old recipes that she has acquired during her college days. (you can read about it here)

I have made some slight modification to this recipe but it still taste awesome.

Thanks so much.

Photobucket

What you need

Crust

1¼ cup all purpose flour
¼ tsp table salt
3 oz cream cheese, softened at room temp.
2 oz (4 tbsp) unsalted butter, softened at room temp.
¼ tsp pure almond extract
¼ tsp pure vanilla extract
¼ cup castor sugar
¼ cup light brown sugar
1/3 cup almonds meals
1 egg yolk, beaten

Topping

2 tbsp all purpose flour
1 tbsp castor sugar
1 tbsp light brown sugar
¼ cup almonds slice (I don’t have almond slices so I used almond meal)

Filling

5 oz cream cheese, softened at room temp.
¼ castor sugar
1 large egg
1 tbsp freshly squeezed lemon juice
pinch of salt
2-3 medium Fuji apples, peeled, cored & cut into thin slices

Method:

Preheat oven to 180°C . Line and grease a 9x9 inch square baking pan

To make the crust

Sift flour and salt. Set aside dry ingredients.

Beat the cream cheese and butter on medium speed until smooth, about 1-2 minutes.

Add the almond and vanilla extracts and beat on medium until smooth, about 1 minute.

Add the castor and brown sugars and beat on medium speed until blended, scraping down the sides of the bowl once or twice.

On low speed, mix in the flour-salt mixture and the almond meals just until the dough comes together. It should be crumbly.

Use 314g of the crust mixture for the crust base. Press them evenly into the bottom of the pan. Set aside the remaining dough for the topping.

Prick the dough all over with a fork. Bake until light golden, about 16-18 minutes.

Remove from oven and brush a thin layer of egg yolk and set it back into the oven for a few sec.

Remove crust from the oven.

To make the topping

While the crust bakes, make the topping by adding the flour, castor and brown sugars to the reserved dough.

Do a rubbing in method till you get a crumbly texture.

Set aside topping and 1/4 cup coarsely chopped almonds. (I rubbed in the almond meals)

To make the filling

Beat the cream cheese and sugar until smooth.

Beat in the egg, lemon juice and salt until well mixed.

To assemble

Arrange the apple slices over your baked crust.

Pour the cream cheese filling over the apples and gently spread the filling to cover.

Add in the topping over the filling and spread them evenly.

Sprinkle the almond slices.

Bake until light golden brown, about 45-50 minutes.

Let the bars cool in the pan for about 30 minutes.

Remove from pan and cool completely on a cooling rack before cutting.

Posted by Precious Moments @ 8:25 AM :: (4) comments
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