Fruit & Custard Twist Bars

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Recipe's preparation

Apple Purée

Add water to the mixing bowl and insert simmering basket.

Insert peeled and diced apples into simmering basket. Cook 10/Varoma/Speed1

Remove the simmering basket using the spatula. Pour the water out of the bowl. Place the apples into the bowl and purée 30sec/speed 4, gradually increasing speed to 8. 

Scrape down sides, and repeat puréeing if necessary. 

 

Transfer from the thermie mixing bowl into another small clean bowl and set aside in the fridge to cool completely.

 

Wash & dry out the mixing bowl. 

Custard





Add flour, sugar and vanilla into the bowl mill 10sec/speed 8, scrape the sides down.

Add egg yolk mix 6sec/speed3

 

Add milk and lemon rind into the bowl. Cook 9min/85/Speed2reverse"Counter-clockwise operation"

 

Transfer from the thermie mixing bowl into another small clean bowl and set aside in the fridge to cool completely.

 

Wash & dry out the mixing bowl.   

Make sure the lemon rind is sliced not grated

Dough

Preheat oven to 180 degrees and Line a baking tray with baking paper and set aside

 

Add rolled oats to the bowl and mill 7sec/Speed7

 

Add both the flours, sugar, baking powder and baking soda mix 6sec/speed5

 

Add butter, egg, vanilla and milk. Mix 8sec/speed 5

Then for 1min/knead"Dough mode"

 

Transfer the dough onto a non stick surface such as a silicon mat and roll the dough out into a square/rectangle shape, till fairly thin.

 

Using a piping bag filled with the apple purée, moving slightly in from the edge as you will be folding that edge over, squeeze out a narrow line going from top to bottom. Again, get the purée on any of the edges. 

 

Gently fold over the edge lengthwise covering the apple and gently pressing the sides down. Gently again, roll over once more covering the edge which you just pressed in to avoid any filling escaping. Using a silicon spatula cut the dough lengthwise against the rolled edge. Also gently pressing down the top ends closed.

 

Repeat this process with the custard filling. Alternating custard filling and apple filling till the dough finished. If you have any dough remaining you can make single bars.

 

Very gently so they don't break, place one apple row next to the custard row and start twisting over one another. Forming a semi tight twist. You don't want to pull to hard as the dough is very fragile. 

 

Carefully place the twists onto a prepared baking tray and bake for 20-25 minutes on 180 degrees. The tops wont brown a whole lot but the bottom does, so careful not to over bake. 

 

Leave to cool for approx 5min on the baking tray then carfully transfer onto wire rack. Once completely cooled cut into prefered portion sizes.





Roll out dough:





add filling using a piping bag:





Carefuly fold the dough over the filling. Gently pressing down where the dough meets.





Folding over again only to cover the crease/meeting line that was just made.

Pinch the top and bottom ends down to close them. Cut a the dough with a silicon spatula down along the edge of the folded dough. Repeat this process with the custard filling. 





Take one row of apple filling and one custard filling. Join the two ends and give them a pinch to hold gently twist the two together pinching the ends again at the bottom. 





Twist the 2 over each other. Be very careful not to tare the dough.





Carefully lift using 2 hands and place on the prepared baking tray. You should get 2 of these long twists  out of one batch. I then cut into 8 pieces.