烘焙
由 CookWhatHK0 次收藏
迷你蘋果千層酥卷以塗牛油的酥皮包入煮蘋果、糖漬橙皮同手指餅，灑杏仁片焗至金黃。
將糖漬橙皮粗略切碎。
Roughly chop the candied orange peel.
蘋果去皮切塊，放入小鍋用約10克牛油、砂糖同檸檬汁煮約10分鐘。
Peel and chop the apples. Cook them in a saucepan with 3/4 tablespoon (about 10 grams) of butter, the sugar, and the lemon juice.
離火，加入糖漬橙皮碎，待涼。
Remove the saucepan from the heat, then stir in the roughly chopped candied orange peel. Allow this mixture to cool completely.
將剩餘約50克牛油放碗中，用微波爐融化。
In a separate bowl, melt the remaining 3 1/2 tablespoons (about 50 grams) of butter in the microwave.
取3張千層酥皮，其餘用非常濕的廚房巾蓋住防止變乾。
Carefully take out three sheets of phyllo dough. Make sure to keep the remaining phyllo sheets covered with a very damp kitchen towel to prevent them from drying out as you work.
第一張酥皮塗上融化牛油，放上第二張再塗一遍，然後放上第三張。
Brush the first phyllo sheet with some of the melted butter. Place the second sheet directly on top, brush it with butter again, and then add the third sheet.
將疊好的酥皮縱向切成兩半。
Cut these stacked sheets in half lengthwise.
在每條酥皮底部，放入半塊手指餅乾碎同少量蘋果餡料。
At the base of each strip, crumble half a ladyfinger cookie and add a small amount of the apple mixture.
將酥皮兩側折入餡料封口，然後捲起。
Fold the sides of the phyllo dough over the filling to seal it securely, then carefully roll it up.
用剩餘酥皮重複以上步驟。
Continue this process with the remaining sheets of phyllo dough and filling.
掃上剩餘融化牛油，灑上杏仁片。
Brush the finished strudels with any remaining melted butter and sprinkle them with sliced almonds.
放入風爐以180°C焗20分鐘或至金黃色。
Bake the strudels in a convection oven at 350°F (180°C) for 20 minutes, or until they turn golden brown.
