DESSERT PASTRIES
Dessertbakelser
3 bitter almonds
3½ oz butter or margarine
1/3 cup sugar
¾ cup flour
½ tablespoon potato starch
1 egg yolk
2 teaspoons vanilla sugar
2 apples, sliced
some white wine
sugar
red jelly or jam
Scald and grind the almonds (or buy it already done, at the time of this retro recipe you couldn’t do that, or at least it wasn’t that common). Work all the ingredients to a dough. Brush small, pleated baking tins really well with melted fat and dress them with the dough. Bake at 390F for about 10 minutes. Unmould when slightly cooled.
Dessertbakelser
Approx 20 pastries
Dough:
1/3 cup almonds3 bitter almonds
3½ oz butter or margarine
1/3 cup sugar
¾ cup flour
½ tablespoon potato starch
1 egg yolk
Filling and decoration:
¾ cup heavy cream2 teaspoons vanilla sugar
2 apples, sliced
some white wine
sugar
red jelly or jam
Scald and grind the almonds (or buy it already done, at the time of this retro recipe you couldn’t do that, or at least it wasn’t that common). Work all the ingredients to a dough. Brush small, pleated baking tins really well with melted fat and dress them with the dough. Bake at 390F for about 10 minutes. Unmould when slightly cooled.
Fill them with a layer of cooled, thin apple slices,
boiled in white wine and sugared to taste. Cover the apples with whipped cream
flavoured with vanilla sugar. Put on a dab of red jelly or firm jam.
Enjoy!
Bella
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