This simple puff pastry with pears, raisins and pine nuts is an excellent dessert for a snack with friends, perhaps with tea or coffee.
Este hojaldre sencillo con peras, pasas y piñones es un postre excelente para una merienda con amigos, quizás con té o café.
for 4 persons.
- 250 g of frozen puff pastry
- 2 pears
- 4 dried apricots
- 30 g of raisins
- 20 g pine nuts
- 50 g of granulated sugar
- Ron
- ginger
- cinnamon powder
para 4 personas.
- 250 g de hojaldre congelado
- 2 peras
- 4 orejones
- 30 g de pasas
- 20 g de piñones
- 50 g de azúcar granulada
- ron
- jengibre
- canela en polvo
40'
- Coarsely chop the apricots and soften them with the raisins in a dl of rum and a dl of water.
- Spread the thawed dough on a thin sheet and line 4 tart molds.
- Mix the diced pears with the pine nuts and the softened and squeezed nuts.
- Add granulated sugar, a tablespoon of ginger and a tablespoon of cinnamon.
- Divide the fruit into molds and seal with 4 dough discs.
- Decorate the surface as you wish.
- Picar los albaricoques en trozos grandes y ablandarlos con las pasas en un dl de ron y un dl de agua.
- Extender la masa descongelada en una hoja delgada y forrar 4 moldes para tartaletas.
- Mezclar las peras cortadas en cubitos con los piñones y los frutos secos ablandados y exprimidos.
- Agregar el azúcar granulada, una cucharada de jengibre y una cucharada de canela.
- Dividir la fruta en moldes y sellar con 4 discos de masa.
- Decora la superficie como desees.
20'
- Spread with milk and bake in a hot oven at 200 ° for about 20 minutes.
- Untar con leche y hornear en horno caliente a 200 ° durante unos 20 minutos.
How many calories does a serving have: / Cuántas calorías tiene una porción:
460 calories / calorias
The original article has been published on my blog in Italian Il Mondo dei Dolci as a result of my several years of residence in that European country.*
I have published more than 5,000 recipes in it so if you dare to translate them and modify some of the ingredients, related to each country, you can do it freely.*
El artículo original ha sido publicada en mi blog en italiano Il Mondo dei Dolci como consecuencia de mis varios años de residencia en aquel país europeo.
He publicado más de 5.000 recetas en el mismo así que si se animan a traducirlas y a modificar algunos de los ingredientes, afines a cada país, pueden hacerlo libremente.
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