5 Easy to Bake Recipes from around the World

As you may know, quarantine is not quite over yet and you might have already tried all fun indoor activities that are available. Baking is one of the things that never gets boring. You might therefore want to try out different new recipes. This blog post is going to feature different amazing easy to make baking recipes from different countries around the globe, so enjoy!

1. Lattice-Topped Apple Pie – The Netherlands

Total Time : 25 min. prep. /55 min. baking + cooling
Servings : 6-8
1 slice = 456 calories

5½ cups thinly sliced peeled apples
1 cup sugar
2 tablespoons water
4½ teaspoons quick-cooking tapioca
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Pastry:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
2/3 cup shortening
5 – 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg – toss to coat. Let stand for 15 mins.
In a large bowl, combine flour, baking powder and salt – cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
On a lightly floured surface, roll out larger portion of pastry to fit a 23 cm pie plate. Transfer pastry to plate – trim even with edge of plate. Add filling – dot with butter. Roll out remaining pastry – make a lattice crust.
Trim, seal and flute edges. Brush with milk – sprinkle with sugar. Cover edges loosely with foil.
Bake at 200° Celsius for 15 minutes. Reduce heat to 170° – bake 40-50 minutes longer or until crust is golden brown and filling is bubby. Cool on a wire rack.

2. White Chocolate Fruit Tart – New Zealand

Total Time : 30 min. prep. / 25 min. baking + chilling
Servings : 16
1 piece = 335 calories

¾ cup butter, softened
½ cup confectioners’ sugar
1½ cups all-purpose flour
1 can (320 g) mandarin oranges
1 can (226 g) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced

For the filling:
1 package (280-320 g) white baking chips, melted and cooled
¼ cup heavy whipping cream
1 package (226 g) cream cheese, softened

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Gradually add flower and mix well.
Press into an ungreased 28 cm fluted tart pan with removable bottom or 31 cm pizza pan with sides. Bake at 150° Celsius for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small bowl, beat melted chips and cream. Add cheese – Beat until smooth. Spread over crust. Refrigerate for 30 minutes.
Drain oranges and pineapple, reserving ½ cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat – cook and stir for 2 minutes or until thickened, than cool.
Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint.

3. Sugar Cream Pie – South Africa

Total time : prep. 20 min., bake 15 min. + chilling
8 servings
1 piece = 418 calories

Pastry for single-crust pie (23 cm)
1 cup sugar
¼ cup cornstarch
2 cups 2% milk
½ cup butter, cubed
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon

Preheat oven to 220/230° Celsius. Roll out dough to fir a 23 cm pie plate. Transfer crust to pie plate. Trim crust to 1,20 cm beyond the rim of plate – flute edges. Line unpricked crust with a double thickness of heavy-duty foil. Fill with pie weights, dried beans or uncooked rice.
Bake 8 minutes. Remove foil and weights – bake 5-7 minutes longer or until brown. Cool on a wire rack. Reduce oven setting to 190° Celsius.
Meanwhile, in a large saucepan, combine sugar and cornstarch – stir in milk until smooth. Bring to a boil. Reduce heat – cook and stir 2 minutes or until thickened and bubbly. Remove from heat – stir in butter and vanilla. Transfer to crust – sprinkle with cinnamon. Bake 15-20 minutes or until golden brown. Cool on a wire rack – refrigerate until chilled.

4. Chocolate Pistachio Biscotti – Italy

Total time : prep. 30 minutes, bake 30 mins. + cooling
Servings : 40 cookies
1 each = 107 calories

1/3 cup butter, softened
1 cup plus 1 tablespoon sugar, divided
3 large eggs
2 teaspoons vanilla extract
2¾ cups all-purpose flour
1/3 cup baking coca
2½ teaspoons baking powder
½ teaspoon ground cinnamon
1 cup semisweet chocolate chips
½ cup pistachios
½ cup dried cranberries

Preheat oven to 180° Celsius. In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon – add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries.
Divide dough into four portions. On ungreased baking sheets, shape portions into 10×6 cm rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire rack – cool 5 minutes.
Transfer to a cutting board – cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.

5. Fresh Plum Kuchen – Germany

Total time : prep. 20 minutes, bake 40 mins. + cooling
Servings : 12
1 slice = 185 calories

¼ cup butter, softened
¾ cup sugar
2 large eggs, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
¼ cup whole milk
1 teaspoon grated lemon zest
2 cups sliced fresh plums (about 4 medium)
½ cup packed brown sugar
1 teaspoon ground cinnamon

In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs. Combine flour and baking powder – add to the creamed mixture alternately with milk, beating well after each addition. Add lemon zest. Pour into a greased 25 cm springform pan. Arrange plums on top – gently press into batter. Sprinkle with brown sugar and cinnamon.
Place pan on a baking sheet. Bake at 180° Celsius for 40-50 minutes or until top is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edge of pan – remove sides. Cool on a wire rack.

Written by Alexa Belli, from the Content Committee