From the shortcrust or puff pastry, you can bake a lot of pies under a thin lattice, using a simple filling if desired: fruit or berry.
Pick your recipe
You will need
- For a mini pie with peaches and almonds:
- - 450 g shortcrust pastry;
- - 1 egg (separate the yolk from the protein)
- - 1 tablespoon of crystalline sugar;
- - 50 g of ground almonds;
- - icing sugar (for powder);
- - 400 g canned peaches.
- For apple filling:
- - 1 apple;
- - 3 tablespoons of a sweet mixture of dried fruits.
- For berry filling:
- - 25 g hazelnuts;
- - 150 g raspberries;
- - 1 tablespoon of crystalline sugar.
- For fruit and berry filling:
- - 1 pear;
- - 75 g blueberries;
- - 1 teaspoon of ground cinnamon;
- - 1 teaspoon of crystalline sugar.
Instruction manual
1
Prepare the dough and roll it into a layer. Cut 12 circles in a circular recess. Place a silicone mat on a baking sheet, place 6 circles on it and prick them with a fork.
2
Prepare the filling. Separate the yolk from the protein. Beat the yolk with sugar until smooth, then add ground almonds. Whisk the protein slightly separately and grease the circles from the dough. Spread in the center of each circle a spoonful of almond mass. Put half the peach on top of the filling.
3
For apple filling with dried fruits, peel 1 apple by removing the seed box, cut into slices. Prepare 3 tablespoons of the dried fruit sweet mix and mix with apple slices.
4
For berry filling, combine fresh raspberries with fried chopped hazelnuts. Add 1 tablespoon of sugar and mix well.
5
For fruit and berry filling, peel 1 pear by removing the seed box, cut into cubes. Combine the chopped pear with blueberries. Add ground cinnamon and sugar, mix and place in 6 cups.
6
Using the rolling pin, give the remaining circles (without filling) an oval shape. Slightly stepping away from the edge, roll with a roller to cut the dough along the dough. If there is no roller, you can make neat cuts with a knife. Carefully open the strips of dough, lay the wire rack on the filling and fasten the top with the base, slightly pressing the dough around the edges.
7
Trim the edges of the items with a round cookie cutter (10 cm in diameter) to make neat circles. Lubricate the cakes with the pastry brush and sprinkle with a little sugar. Bake for 20 minutes at 200 ° C, until golden brown until the dough is crispy. Sprinkle with powdered sugar before serving.
