{"id":3276,"date":"2020-01-23T13:20:35","date_gmt":"2020-01-23T13:20:35","guid":{"rendered":"https:\/\/schoolkeuken.be\/?post_type=cp_recipe&p=3276"},"modified":"2020-11-28T11:02:02","modified_gmt":"2020-11-28T11:02:02","slug":"bladerdeeggebakje-met-appel-marsepein","status":"publish","type":"cp_recipe","link":"https:\/\/schoolkeuken.be\/?cp_recipe=bladerdeeggebakje-met-appel-marsepein","title":{"rendered":"Bladerdeeggebakje met appel-marsepein"},"content":{"rendered":"

Bladerdeeggebakje met appel-marsepein<\/h2>\n

Ingredi\u00ebnten<\/h3>\n
\n
Per 12 stuks:<\/div>\n
0,50<\/span> st.<\/span> Bladerdeeg 2,5mm. d.v.<\/span><\/div>\n
Banquet d’Or 57cm. x 37cm. <\/span><\/div>\n
3<\/span> st.<\/span> Appel<\/span><\/div>\n
75<\/span> g<\/span> Marsepein<\/span><\/div>\n
0,50<\/span> st.<\/span> Ei<\/span><\/div>\n
175<\/span> g<\/span> Abricoter<\/span><\/div>\n
0,50<\/span> dl<\/span> Halfvolle melk<\/span><\/div>\n
1,25<\/span> dl<\/span> Banketbakkersroom van:<\/span><\/div>\n
Kaneel<\/span><\/div>\n<\/div>\n

Bereiding<\/h3>\n
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Maak de dag ervoor een banketbakkersroom (zie desserten) van 2,5dl. melk.<\/p>\n<\/div>\n<\/div>\n

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De dag zelf het bladerdeeg een half uurtje laten ontdooien en versnijden in vierkantjes van 9×9 cm.<\/p>\n<\/div>\n<\/div>\n

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Klop het eitje los en bestrijk de buitenkantjes van de bladerdeegplakjes.<\/p>\n<\/div>\n<\/div>\n

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Rol de marsepein dun uit (bestuiven met bloemsuiker) en snij kleinere vierkantjes en leg ze in het midden van de bladerdeegplakjes.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Klop de banketbakkersroom los en spuit een kleine hoeveelheid bovenop de marsepein.<\/p>\n<\/div>\n<\/div>\n

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Schil en verwijder het klokhuis van de appels, in 4 parten snijden.<\/p>\n<\/div>\n<\/div>\n

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Snij de appel in waaier maar laat het einde aan elkaar, plaats bovenop de banketbakkersroom.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Bestrooi de appel met een weinig kaneel.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Plaats met een paletmes de bladerdeegplakjes op een bakplaat met bakmat of boterpapier.<\/p>\n<\/div>\n<\/div>\n

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Afbakken op 175\u00b0C gedurende <\/i> 20 minuten<\/a><\/span>.<\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n

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Laten afkoelen op een rooster, bestrijken met de hete abricoter. <\/p>\n

\"\"<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":3277,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[238],"class_list":["post-3276","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-gebak","cp_recipe_cuisine-ei","cp_recipe_cuisine-gluten","cp_recipe_cuisine-melk","cp_recipe_cuisine-noten","cp_recipe_cuisine-sesamzaad","cp_recipe_cuisine-soja","cp_recipe_diet-halal","cp_recipe_diet-vegetarian","cp_recipe_tags-bladerdeeg","cp_recipe_tags-fruit","cp_recipe_tags-marsepein","cp_recipe_tags-zoet"],"_links":{"self":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/3276","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3276"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=\/wp\/v2\/media\/3277"}],"wp:attachment":[{"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3276"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/schoolkeuken.be\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=3276"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}