In modern cooking, you can find a lot of tempting recipes, in which fruit is blended with the test. This and the most ordinary pies, and also open and closed pies from yeast or any other dough with fruit filling. But today we will consider more original variants of such a combination, which allow to obtain exquisite desserts as a result of the cooking process.
Puff roses with apples
Ingredients:
- ready-made puff pastry yeast - 265 g;
- red sweet apples of medium size - 2 pcs .;
- sugar - 90 g;
- powdered sugar - to taste.
Preparation
Particularly effectively blends with the fruit puff pastry. You can make sure of this by preparing incredibly tasty and delicious roses with apples.
To implement the idea, we first prepare apples. Fruits rinse, wipe dry, cut into two halves, remove the core with seeds, and then shred fruit fruit slices about two millimeters thick. In a small amount of water we dissolve the sugar, heat the syrup to a boil and dip the prepared slices into it for a couple of minutes. After that, remove the preforms initially in a colander, and then dry it on a towel.
The defrosted dough is rolled out to get a thickness of one and a half millimeter, after which we cut it into strips four centimeters wide. Spread on each of them a little overlapping apple slices, turn off the strip with fruit rolls and tear the product from below. If all the recommendations are true, the result should be a spectacular roses from the dough with apples.
We place the blanks on a baking sheet with a parchment leaf and we send it to the oven for preheating in advance to 220 degrees.
On readiness and cooling, we rub roses with powdered sugar.
Shortcake with shortcake with fruit
Ingredients:
For the test:
- flour sifted - 165 g;
- sour cream - 85 g;
- egg yolks - 2 pieces;
- Butter - 110 g;
- sugar - 55 g;
- salt - 1 pinch;
For filling:
- fruit to choose - to taste;
- dried apricots - 55 g;
- cream with fat content more than 33% - 110 ml;
- orange juice - 110 ml;
- gelatin - 10 g.
Preparation
Sifted flour mixed with salt, grind with soft butter, then lay the cooled sour cream and yolks, add sugar and make a kneading soft dough. We wrap it with a film and place it on the refrigerator shelf for half an hour. We also put molds for baskets, which can be containers for baking cupcakes.
We divide the dough into portions, lay them out on cooled forms and distribute them all over their surface
For the filling, grind the dried apricots in puree with a blender and mix the resulting mass with whipped cream. Gelatin soak in a small portion of water, after which we dissolve the granules in a water bath and mix with orange juice.
In each basket we put a little cream, on top we have slices of fresh fruit and cover them with a brush prepared orange jelly.