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Crumbled shortbread with cream, apricots and cinnamon

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It’s quick to prepare and fragrant,
apricot, cream and cinnamon,
a trio of wonders!
Hazelnuts and caramelized almonds,
give an additionalt crispy element.
People of the greedy !!!!
Come with me, prepare it !!!

Recommended wine:

Passito Bianco Ka,
a wine elegant and refined,
which reflects a great quality.

And now … LIGHT THE FIRES:

INGREDIENTS:

For the pastry:

300g flour

-100g Of butter

-2 Whole eggs

-150g Sugar

-1 Tablespoon baking

-Cannella Qb

For the custard:

-3 Yolks

-100g Sugar

-30g Flour

-375ml Milk

-For The filling apricot:

-16 Apricots

- 3 tablespoons brown sugar

-1/2 Vanilla bean

-1 Handful of caramelized hazelnuts

PUT ON THE APRON,WASH YOUR HANDS, BEGIN!

For this recipe I give my advice,
keep the butter in the freezer for about an hour,
Mix the flour, sugar, baking powder,
vanilla and cinnamon.
Now add the eggs and butter cut into thin slices,
knead with fingertips up to create a dough
crumbled.
For the filling apricots:
wash and chop the apricots ,
put them in a saucepan with the sugar cane and and the vanilla,
leave to cook over low heat for 10-15 minutes, stirring
occasionally.
For the cream:
Beat the egg yolks with the sugar,
soon there will be a frothy,
add the flour,
meanwhile, put to boil the milk,
when it reaches a boil, remove from heat,
Add a small amount to
egg mixture and stir,
Now combine the mixture with milk,
put it back on the stove and bring to  boil,
cook a few minutes, stirring constantly.
To caramelize the hazelnuts:
in a pan put 3 tablespoons of sugar and very little water,
After a few minutes add the chopped hazelnuts,
remove from heat and stir,
put it back on the heat and when you see golden
put the mixture to cool on
a sheet of baking paper, crumble with hands.
Now we can compose our crumbled:
in a baking pan lined with some baking,
Divide the pastry into two parts,
and make a basis upon which you put the cream,
compote of apricots,
caramelized hazelnuts,
cover with other bits of pastry,
bake at 180 ° for about 30-35 minutes,
static oven.
Once cool sprinkle the crumbled with powdered sugar.

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Et voila … goodness!

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