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Fruit & Custard Twist Bars


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4

Ingredients

8 piece(s)

Apple Purée

  • 300 g Pink lady apples, sliced
  • 500 g water

Custard

  • 20 g plain flour
  • 30 g Unrefined Caster Sugar
  • 1/2 teaspoon vanilla extract
  • 1 Free Range Egg Yolk
  • 180 g full cream milk
  • 10 g Sliced Lemon Rind

Dough

  • 50 g rolled oats
  • 100 g wholemeal flour
  • 140 g bakers flour
  • 35 g Unrefined Caster Sugar
  • 1/2 tsp vanilla extract
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 45 g unsalted butter
  • 1 --- Free Range Egg, XLarge
  • 65 g full cream milk
  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
5

Recipe's preparation

    Apple Purée
  1. 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. 

  2. Custard
  3. 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/Speed2reverseCounter-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

  4. Dough
  5. 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/kneadDough 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.

  6. Roll out dough:

  7. add filling using a piping bag:

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

  9. 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. 

  10. 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. 

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

  12. 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. 

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Accessories you need

11

Tip

* You can use normal sugar, unrefined is just a preference of mine

* I store these in the fridge due to the custard. I take them out in the morning for school lunches. 


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Fantastic! Really looking forward to trying this...

    Submitted by BelindaRedford on 5. January 2017 - 11:52.

    Fantastic! Really looking forward to trying this one out for my kids lunch boxes tmrc_emoticons.)

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  • This is totally awesome!

    Submitted by amanda orsum gargula on 9. February 2015 - 19:52.

    This is totally awesome!  Thankyou so much 

    Amanda Gentle stir setting

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