Lightning recipe for apple pie with cream cheese, cinnamon sugar and walnuts
Especially when you're traveling a lot and hardly ever have time at home, sometimes it has to be quick. I'm curling more or less from one event to another, from the office to dinner with friends, from work to the grocery store, or quickly to the bakery. Evening bread is currently the simplest and simplest form of nutrition, especially if you have the feeling of having leisure stress and just traveling. And yet it has to be a cake in between. For example Apple Pie !
Who does not know the homemade First World Problems. Right now there is no end in sight and you just have to know how to help yourself. Just like last week's quick and easy carrot soup. Because just because something is quick and straightforward, it does not have to be bad! Ready-made food and baking mixes are just convenient and lazy excuses, but it works differently.
Today I bring you a really ingeniously simple recipe for a quick-backed apple pie, which also makes something. Knead with shortcrust pastry, chill, roll out, etc. Simply stir everything together, layer into the form and put it into the oven. The apple pie is great to bake after work, cold and the next day you have a great gift for the office or for an invitation. Only one more egg in the house? No problem, because the soil comes out without egg in the dough! A wonderful leftover cake that you can change as you like. No cream cheese in the house, but still a cup of sour cream? Just take that! And if you do not have walnuts, just sprinkle almonds or pecans over them. My lightning fast apple pie is super versatile. Give it a try!
Lightning apple pie with cream cheese -Gloss, sugar & cinnamon and walnuts
Lightning fast-paced apple pie without time! With a delicious pour and topping.
- FOR THE FLOOR:
- 120 g of soft butter
- 75 g of sugar
- 120 g of flour
- FOR FRESH CHEESE FOOD AND TOPPINGS:
- 200 g Double cream cheese
- 50 g sugar
- 1 tbsp vanilla sugar
- 1 egg
- 4 small apples (eg Elstar or Rubinette)
- 2 tbsp sugar
- 1/2 teaspoon cinnamon
- 1 handful of walnut kernels, roughly chopped
Preheat the oven to 200 ° C top and bottom heat.Preferably with a hand mixer or in the food processor. Add the flour and stir in briefly. Although the dough is a shortcrust pastry despite the soft butter, it does not have to be chilled. Instead, it is placed directly in the mold and evenly pressed using the hands. Pull up a small edge about 2 cm high and make sure that there are no holes in the bottom of the dough.
Insert the springform pan into the lower third of the preheated oven and bake the cake for 10 minutes at 200 ° C. Then evenly distribute the walnuts over the apples, reduce the temperature to 175 ° C and bake the cake for another 25 minutes.
Remove the cake from the oven and let the mold cool completely out of a wire rack.
Store in the refrigerator until ready to serve .