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Friday, April 8, 2011

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Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 50 minutes INGREDIENTS 150g. flour (plus' one for dusting) 150g. 100g of butter. Roman ricotta 400g. apricot syrup 2 tablespoons raisins 1 tablespoon pine nuts 2 to 3 amaretti crumbs 2 tablespoons cinnamon 1 egg 1 pinch of sugar salt rum -------------------- ------ On PROCEDURE sifted pastry 150gr.

of flour, add 100gr. soft but not melted butter, cottage cheese, cut into pieces and a pinch of salt. Knead the ingredients until the mixture is homogeneous, with which it forms a ball. Let her rest in a cool for 30 minutes. In a saute pan with the breadcrumbs 40g. of butter. Just take color, remove from heat and let cool.

Meanwhile, cut the apricots into 4 parts. Put the raisins soaked in 1 / 2 cup of rum and allow to soften for as long as the rest of the dough, then arrange on lightly floured pastry board and rolling pin ricavatene a rectangular sheet. Sprinkle first with a thin layer of browned bread crumbs, then with the sliced apricots, raisins, crushed amaretti, pine nuts and a pinch of cinnamon.

Roll the dough over the filling and place the roll on a baking pan. Brush surface with beaten egg yolk and put in oven at 200 degrees for 45 minutes. Serve sprinkled with powdered sugar roll.

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