Offelle reggiane
Instructions
The doses are for 20 offelle.
Heat a little water and when it will lift the boil soak almonds, both those who love sweets; After a while, drain, peel them place them on a plate and put them in 5 minutes in the oven at 180 degrees already warm to dry.
And when they are cold Levatele pestatele in the mortar with 50 g of sugar, reducing them to powder; Sift the powder and pounded again crumbs.
Pour into a bowl, add a pinch of salt and cinnamon, grated rind of half a lemon and three egg yolks.
Stir vigorously with a wooden spoon until you have a well fitted, then add the remaining sugar and biscuits finely crumbled.
On lightly floured pastry Board and roll out the puff pastry dough to a thickness of about 2 mm and with a serrated pasta cutter, with a diameter of 10 cm, 20 floppies.
With a little beaten egg white beaten lightly on the edge; on one side of each put a little composite above the disk rivoltatevi dì pasta and add perfectly to the underneath.
You get the offelle Crescent shaped day.
Place on a buttered and floured plate, pennellatele with other whites and let rest 15 minutes before passing them in the oven already warm to 190 degrees; After 13 minutes levatele by plaque.
Serve warm, sprinkled with icing sugar.
The filling can also be homemade jam or pastry cream soda well.
Ingredients and dosing for 4 persons
- 200 g of puff pastry
- 75 g of granulated sugar
- 30 g of sweet almonds
- 4 biscuits savoiardi
- 3 eggs
- 2 bitter almonds
- 1/2 lemon (zest)
- Butter
- White flour
- 1 pinch of cinnamon powder
- Icing sugar
- 1 pinch of salt