Apple dumplings with pistachios
Instructions
Let thaw the puff pastry.
Peel the apples and with the special tool privatel core material.
In a bowl mix the soft butter with sugar and brandy.
With the cream stuffed apples.
Roll the puff pastry with the rolling pin to a thickness of 2 mm; divide the ball into six squares of about 12 cm side and in the center of each put an Apple.
Close the fagottini raising all four corners and congiungendoli above, the focus of apples.
Beaten with beaten egg and bake in the oven at 190 degrees on greased and floured, for about 40 minutes.
Meanwhile, Peel and pistachios in boiling water for heat spelarli and remove the salt layer.
Coarsely chop with the Crescent.
Dilute In a saucepan the apricot jam with a tablespoon of water on a very low fire.
Remove apples from oven, spread them still warm jam and sprinkle with pistachios.
Served warm.
Ingredients and dosing for 4 persons
- 400 g of frozen puff pastry
- 6 apples renette
- 30 g of pistachios
- 100 G = = apricot jam
- 50 g of sugar
- 1 egg
- 1 teaspoon of brandy
- For the plate:
- Butter
- Flour