Apple Schalet, No. 1 Recipe

Apple Schalet, No. 1

The Apple Schalet is a traditional dessert that has its roots in Jewish cuisine. Schalet, or Schavlot, is a Yiddish term for a sweet, baked dish. Originally, the Schalet was made with a meat filling, but over time, the recipe evolved to include a variety of sweet fillings, with apples being one of the most popular choices.

Fun Facts:
1. The word "schalet" comes from the Hebrew word "sheleg," which means snow. This name reflects the fluffy texture and cold fillings used in the original meat version of the dish.
2. Apple Schalet has become one of the signature dishes of Jewish cuisine and is often served during holidays and celebrations.
3. The tradition of serving the Schalet in flames after being flambéed with sweetened brandy adds a spectacular effect to the dessert presentation.

- 1 pound of fresh beef heart fat, shaved finely
- 1 quart of flour
- 2 tumblers of ice-cold water
- 1 tablespoon of brown sugar
- A pinch of salt
- Chopped tart apples
- Raisins
- Grated lemon peel
- Citron, cut finely
- Pounded almonds
- Melted drippings (or an alternative fat)
- Sugar (half brown, half white)
- Ground cinnamon
- Wine
- Beaten egg
- Brandy (optional)
- Water

1. Shave the beef heart fat as finely as possible with a knife.
2. Sift the flour into a deep bowl and add the ice-cold water, brown sugar, and salt. Mix well.
3. Add the shaved heart fat to the sifted flour mixture and work it into the dough using the palm of your hand. Continue kneading until the dough appears smooth enough to roll. Do not overwork the dough; five minutes should be sufficient.
4. Take half of the dough and lightly flour a pie board. Roll it out to the thickness of pie dough.
5. Grease a deep pudding dish, preferably an iron one that is smaller at the bottom than the top. Make sure to grease the bottom and sides of the dish.
6. Line the pudding dish with the rolled-out dough, covering the bottom and sides completely.
7. Fill the lined dish one-third full with a mixture of chopped tart apples, raisins, grated lemon peel, finely cut citron, pounded almonds, and melted drippings. Distribute these ingredients evenly.
8. Sprinkle a considerable amount of sugar (half brown and half white) and a little ground cinnamon over the fruit filling.
9. Moisten each layer with a half wine-glass of wine.
10. Roll out the remaining dough to form another layer, and place it on top of the fruit filling.
11. Press the dough firmly together all around the edges, using a beaten egg to ensure it sticks.
12. Roll the side dough over the top of the dish using a knife.
13. Before setting the pudding in the oven, pour a cup of water over it.
14. Bake in the oven for approximately two hours. If the top starts browning too quickly, cover it with foil.
15. The pudding can be baked the day before intended use. Adding a cup of water before reheating in the oven enhances its flavor.
16. Prior to serving, carefully turn the pudding out onto a large platter.
17. Optionally, pour a sweetened wine-glass of brandy over the pudding and light it. Take caution as you carry the flaming dessert to the table.
18. Enjoy the Apple Schalet with its delicious blend of flavors and textures.

Note: For novices or a simpler version, the recipe can be prepared plain, without the wine, brandy, almonds, and citron. The moisture can be substituted with water instead of wine before baking.

Similar Recipe Dishes:
1. Peach Schalet: Substitute the apples with peaches and adjust the other ingredients accordingly for a seasonal variation of this delicious dessert.
2. Cheese Schalet: Instead of using fruit fillings, fill the layers with a mixture of sweetened cheese, such as Ricotta or cottage cheese, along with sugar, raisins, and a touch of vanilla.
3. Berry Schalet: Replace the apples with your favorite berries, such as blueberries, strawberries, or raspberries, to create a tangy and fruity Schalet option.

These variations offer a range of flavors and allow you to experiment with different fruits and fillings while still enjoying the comforting and delicious experience of a traditional Schalet.



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