Stuffing for pancakes from apples

Stuffing for pancakes from apples

Pancakes with apple filling are a delicious dessert that almost everyone likes. Apples are among the most affordable fruits, but they are not inferior to expensive expensive delicacy neither useful properties, nor organoleptic qualities. After minimal heat treatment, they become soft and tender. Their sweet and sour taste is bright and expressive. Stuffing for pancakes from apples is inexpensive, but this dessert can decorate not only casual, but also a festive table. It is only necessary to know the rules of cooking apple filler for pancakes, so that the result meets the expectations.

Cooking Features

Pancakes with fruit filling are culinary classics. It is difficult to find a person who is indifferent to this dish. But not all housewives this dish turns out equally well. The culinary experiment will not end in failure even for an inexperienced cook, if he knows and takes into account a few moments.

  • If pancakes are filled with fresh apples, even pre-crushed ones, they do not have time to bake while heating products in a pan or in the oven. The remaining hard apples spoil the taste of the dessert. To prepare the filling, the fruit must be subjected to heat treatment. In the pancakes wrapped filler from the already softened apples.
  • The apples themselves are sour, and to get a balanced taste, sugar is always added to the apple filling. Its amount can be adjusted, focusing on your taste and the variety of apples, which are sour and sweet.
  • When heat treating apples, you can mix them only at the first stage, as long as they are solid. Softened apples should not be touched, otherwise they will turn into a shapeless mass.
  • The filling will be more tender if the apples are peeled.
  • If you do not want the apples to darken, immediately after chopping, sprinkle them with lemon juice.
  • Stuffing for pancakes can be made from apples with sugar alone or supplemented with other berries, fruits, cottage cheese.
  • To make the filling not too thin, you can add a spoonful of starch.
  • The aroma of apples is well emphasized by cinnamon, it is often added to apple filling for pancakes.

Taking into account the above recommendations, even a novice hostess can cope with the preparation of tasty and delicious pancakes with apple filling. A lot of time and effort creating this dessert does not take away from her.

A simple recipe for filling pancakes from apples

Composition:

  • apples - 1 kg;
  • lemon - 0, 5 pcs .;
  • sugar - 100 g;
  • butter - 50 g.

Method of preparation:

  • Wash and dry the lemon. From half a lemon, finely rub the zest, squeeze the juice from the half of the fruit.
  • Wash apples, let them dry. Remove the rind from the fruit, cut out the cores with seeds.
  • Coarsely rub the apple pulp, mix with lemon juice and zest.
  • Melt butter in a water bath, add sugar to it. Stir until sugar dissolves completely or almost completely.
  • Put the applesauce in the pan, drizzle with butter and sugar.
  • Put the pan with the apple mass on a slow fire, put it out, stirring gently, 5 minutes. Continue to cook as much again, without stirring.

It remains to remove the pan from the heat, transfer the apple mass to the bowl and wait for it to cool. If the filling was too thin, do not forget that it can be thickened with starch.

Apple pancake stuffing with cinnamon

Composition:

  • apples - 0, 75 kg;
  • brown sugar - 100 g;
  • butter - 60 g;
  • cognac or brandy - 50 ml;
  • ground cinnamon - 10 g;
  • lemon juice - 20 ml.

Method of preparation:

  • Peel the apples, cut into cubes no larger than 1 cm, sprinkle with lemon juice and mix.
  • In a saucepan, melt the butter. Put apples into it, sprinkle them with sugar and cinnamon, mix.
  • Cover the stew-pan with the lid and simmer the apples on low heat for 10 minutes.
  • Remove the lid, increase the flame intensity and fry the apples for 5 minutes.
  • Water the apples with alcohol, wait another 2-3 minutes.

Cool the filling of caramelized apples and use it for its intended purpose. Pancakes with the filling prepared according to this recipe are recommended to be served under chocolate sauce or with condensed milk.

Stuffing for pancakes with apples and curd

Composition:

  • cottage cheese - 0, 25 kg;
  • apples - 0, 4 kg;
  • butter - 40 g;
  • sugar - 100 g.

Method of preparation:

  • Peel the apples, remove the cores from the fruit. Coarsely rub the pulp.
  • In a frying pan, melt butter, put apple sauce in it, sprinkle with sugar, mix.
  • Stew apples to softness.
  • Wait until the apple mass has cooled.
  • Wipe the curd through a sieve, mix with applesauce, mix well.

For flavor, vanillin can be added to the apple and curd filling. For the quantity of products specified in the recipe, it is enough to take 1 g of vanilla or a bag of vanilla sugar.

Stuffing for pancakes from apples and lingonberries

Composition:

  • lingonberries (fresh or frozen) - 100 g;
  • apples - 0.5 kg;
  • sugar - 100 g;
  • refined vegetable oil - how much will go;
  • starch - 30 g.

Method of preparation:

  • Lingonberries, reassemble, wash, sprinkle on a towel. The fabric absorbs moisture, and the berries dry quickly. If the lingonberries are frozen, let it thaw, drain the excess juice.
  • Apples, peeled, cut into small cubes (about 0, 5 cm).
  • Connect the apple pieces to the cranberries.
  • Melt the butter in a saucepan, put the fruit and berry mixture in it. Sprinkle it with sugar, mix.
  • Extinguish the food for 10 minutes without covering the pan with a lid.
  • Sprinkle starch with fruit and berries, mix gently.

After cooling down, the pancake-apple mass can fill the pancakes and fry them in a frying pan. The filling according to the recipe turns out juicy, but does not follow from the pancakes and not soak them.

Stuffing for pancakes can be done with apples alone or from their mixture with other fruits, berries, cottage cheese. The result is a dessert with a harmonious sweet-sour taste, smelling and looking very appetizing.

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