g. 300
least 100 g of flour sugar butter
g.125
an egg a bit 'cold milk for the filling
200 g. hazelnut sugar
100
an egg white almond essence
For the pastry: Place flour in a bowl with sugar, add egg and butter at room temperature, cut into cubes, stir quickly, add a little ' of milk to 'dough if you do not mix well, forming a ball and let rest in refrigerator for a' Oretta.
For the filling: pulverize the nuts and combine them with sugar, add the 'beaten egg white lightly with a fork, the' almond essence and mix well.
Roll out the pastry with a rolling pin on waxed paper. distribute the filling and roll over the entire surface, you can join the ends to form a bun or just leave a crescent. Brush the surface with red 's egg and drill cuttings V
Bake at 180 degrees for 45 min.
least 100 g of flour sugar butter
g.125
an egg a bit 'cold milk for the filling
200 g. hazelnut sugar
100
an egg white almond essence
For the pastry: Place flour in a bowl with sugar, add egg and butter at room temperature, cut into cubes, stir quickly, add a little ' of milk to 'dough if you do not mix well, forming a ball and let rest in refrigerator for a' Oretta.
For the filling: pulverize the nuts and combine them with sugar, add the 'beaten egg white lightly with a fork, the' almond essence and mix well.
Roll out the pastry with a rolling pin on waxed paper. distribute the filling and roll over the entire surface, you can join the ends to form a bun or just leave a crescent. Brush the surface with red 's egg and drill cuttings V
Bake at 180 degrees for 45 min.
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