Charlotte Alla Milanese Recipes

CHARLOTTE ALLA MILANESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
• Line bottom and sides of the greased baking dish with bread rounds. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread rounds. Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.

CHARLOTTE DI MELE ALLA MILANESE

Steps:

• Soak the raisins in cold water for 1 hour. Drain and dry.
• In a casserole dish, add the apples, raisins, sugar, and wine. Heat mixture until it turns to a marmalade consistency. Remove from heat source and add the apricot marmalade. Mix together and let the mixture cool.
• Preheat the oven to 350 degrees F.
• Roll the dough disks on a lightly floured board. Place the larger disk in a buttered 8-inch pie pan.
• Bake for 15 to 20 minutes. Remove from oven and let it cool.
• Pour the apple mixture into the crust, and cover it with the remaining pie dough. Pinch the crust closed and brush the top of the pie with egg.
• Bake until pie turns golden brown, about 40 to 50 minutes.
• Serving suggestion: vanilla ice cream and raspberries.
• On a board, pour flour and create a hole in the center. Add the butter in the center. Using your fingertips, quickly mix the butter and flour. After, add the sugar, egg yolks, and lemon zest, and quickly work it all together with the palms of your hands. Form the mixture into 2 disks, 1 a little larger than the other, wrap them in a cloth and refrigerate for 1 hour.

CHARLOTTE AUX POMMES (APPLE CHARLOTTE)

Steps:

• Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
• Mix sugar and lemon peel and cinnamon, set aside.
• Place 1 cup bread mixture in greased souffle dish or casserole pan.
• Top with half the apples and sugar mixture.
• Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
• Bake at 350 oven until apples are tender, about 35 - 40 minutes.
• Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.

CHARLOTTE ALLA MILANESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread.
• Line bottom and sides of the greased baking dish with bread rounds. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread rounds. Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.

APPLE CHARLOTTE ALLA MILANESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan.
• Pour in water to cover completely.
• Bring to a boil, then reduce heat and simmer, covered 15 minutes.
• Place raisins in a small bowl and cover with water.
• Let soak 10 minutes, then drain and reserve.
• In a small bowl, cream together butter and remaining sugar until well combined.
• Coat the bottom and sides of a 2-quart baking dish with this butter mixture.
• Line bottom and sides of the baking dish with bread slices, overlapping slightly.
• Drain the apples and combine them with the drained raisins.
• Spoon the fruit mixture into the lined dish.
• Cover the top with the remaining bread.
• Sprinkle with the remaining sugar.
• Bake in the preheated oven 1 hour.
• To serve (warm or cold), pour rum over the warm charlotte and light it with a long match or kitchen torch.