Patience is an important ingredient for Almás's pâté recipe, although it is rarely on the shopping list. Cinnamon apple in crispy slaw. Crumbs are not a mess, but the confetti of success. Fortunately, good scents also make the wait a lot easier.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Grate the apple, add a little sugar, let it rest, then squeeze it thoroughly. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- Layer the custard sheets in twos and threes, spread each sheet thinly. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Sprinkle with crumbs, divide the apple, sprinkle with cinnamon, fold in the edges and roll up. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Bake at 190 °C until crispy-golden and dust with icing sugar only lukewarm. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Squeeze the apple and sprinkle crumbs on the sheet; so the bottom is crunchy, not floating.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.