EGG WASH RECIPES

Steps:

• Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
• Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
• Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
• Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
• The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
• Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
• Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
• Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.

Steps:

• In a large bowl, beat cream cheese and butter until smooth. Combine flour and salt; gradually add to butter mixture until well blended. Divide dough in half. Shape each into a ball, then flatten into a disk. Wrap in plastic and refrigerate for 1 hour., Combine the sugar, cinnamon and allspice; set aside. Divide each portion of dough into 12 balls. On a lightly floured surface, roll each ball into a 4-in. circle. Place a tablespoonful of chopped apples on one side. Sprinkle with 1/2 teaspoon sugar mixture; dot with 1/4 teaspoon butter., In a small bowl, whisk egg yolk and water. Brush edges of pastry with egg wash; fold pastry over filling and seal edges well with a fork. Place 2 in. apart on ungreased baking sheets. Brush remaining egg wash over tops. Cut slits in pastry. Sprinkle with coarse sugar and cinnamon-sugar., Bake at 425° for 11-14 minutes or until golden brown. Remove to wire racks to cool.