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Shortcrust pastry roll

Shortcrust pastry roll


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The shortcrust pastry roll it is a delicious dessert, with a crunchy shortcrust pastry shell that contains within it a spiral of irresistible dulce de leche. As a first experiment I wanted to keep it simple and use only a spreadable cream (which you can replace with Nutella, jam or whatever), but the result was so good that I think I will soon try to do it with a filling based fruit, certainly more difficult to manage.
In fact, the complex part of this recipe lies right here: in rolling the shortcrust pastry without breaking it, a bit like in all rolls. But, just as with all rolls, it all lies in taking a little hand ;-)
With this Monday's dessert I greet you and wish you a sweet day: *

Method

How to make the shortcrust pastry roll

Put the flour, baking soda and sugar in a bowl and mix.
Add diced butter and lemon peel and work quickly with your fingers until you get a sandy mixture.
Add the 3 blended eggs.
Corpitr with cling film and let it rest for 30 minutes in the fridge.

Take the dough and roll it out in a rectangle not too thin on a sheet of parchment paper dusted with flour.
Spread the dulce de leche over it, leaving the edges free.

Using the parchment paper, gently roll the pastry and seal the two ends.

Gently transfer the roll, with all the parchment paper, into a loaf pan and bake at 180 ° C for 35-40 minutes in a pre-heated ventilated oven.

The shortcrust pastry roll is ready: let it cool completely, then cut into slices and serve.


Ready shortcrust pastry roll: what do I do?

Good evening, beautiful cooks! I have 2 rolls of shortcrust pastry ready in the fridge, what can I do good and fast?
Thanks in advance for the ideas you will give me.

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Could.
stuff it with Nutella or if you don't like it with jam. I did it poki days ago and it turned out good

Hello!!
shortcrust pastry is the basis of all tarts .. so if you have an excellent fruit jam you can prepare a tart. But I suggest you some sweet ravioli.
Cut into discs, using molds. or simply the circumference of a coffee cup. You can prepare a mixture with the chopped apple that you will leave to macerate with the brown sugar, the sultanas (or crumbled amaretto) and a few tablespoons of rum. Or fresh ricotta with sugar and chocolate flakes. Put a spoonful of your favorite mixture in the center of each disk which you will then close by overlapping another and pressing all around with a fork. You will get ravioli that you brush with an egg and put in the oven for the time indicated on the pastry package. typically 30 min to 180. but even less. let them brown but not too much the pastry becomes a biscuit. Once cooled, sprinkle them with icing sugar.
They are exquisite and ideal to accompany a good afternoon tea. or coffee after dinner
ciaooooooooooooo


Preparation of the filled shortcrust pastry roll:

Put the flours in a bowl, make a hole in the center and add the egg, sugar and salt. Beat the egg with the sugar.

Combine the oil and the limoncello. Mix.

Add the baking powder. Knead.

Knead until the mixture is smooth and homogeneous.

Put the dough between two sheets of parchment paper and roll it out with a rolling pin.

Turn the roll. Put the almonds on the surface and brush with milk.

Bake at 170 ° (convection oven) for 35 minutes.

As soon as it is out of the oven, sprinkle it with icing sugar.

Here is the roll of shortcrust pastry filled into pieces. Now you just have to have a breakfast with all the trimmings!


I have a shortcrust pastry roll ready in the fridge, how can I cook it in a "salty version"?

Ingrediants:
shortcrust pastry
Ingredients for the filling:
200-250 gr. of fresh ricotta, 3 eggs, 250 gr. of diced fiordilatte, 100 gr. diced smoked provolone, 100 gr. of raw ham or diced salami, 100 gr. of grated Parmesan cheese, 1 pinch of salt and pepper.
Preparation:
In a bowl, mash the ricotta with a fork, add the eggs and mix well, add the parmesan, 1 pinch of salt and pepper, add the provolone, fiordilatte, ham or salami and mix well.
Grease a 22 cm pan. in diameter and about 5 cm. in height, take the shortcrust pastry from the fridge, cut it a little more than half, roll it out with a rolling pin on a sheet of parchment paper and line the pan with the resulting pastry, pour in the ricotta filling and level the surface. Form a disc with the rest of the shortcrust pastry and cover the cake, seal the edges well with your fingers, prick the surface with the tines of a fork and brush with a beaten egg, bake in a preheated oven at 180-200 for about 60 minutes , take the cake out of the oven and let it cool. Preferably serve cold.


How to prepare the shortcrust pastry roll

Prepare the shortcrust pastry: mix the eggs with the sugar and melted butter in a bowl (1). Gradually add the sifted flour and mix. Also add the baking powder and work the mixture until you get a smooth dough (2). Cover it with cling film and let it rest in the fridge for 30 minutes. Take the dough from the fridge, place it on a sheet of parchment paper and roll it out with a rolling pin to form a rectangle (3).

Spread the hazelnut cream (4) distributing it evenly and roll the filled pastry slowly, using the parchment paper (5). Bake in a preheated oven at 180 ° C for 25 minutes: first 10 minutes cook the roll with parchment paper, then continue cooking without. Once ready, let it cool and sprinkle with icing sugar. Your shortcrust pastry roll is ready to be sliced ​​and served (6).


Shortcrust pastry roll and figs: PREPARATION

STEP 1

Start by preparing the shortcrust pastry putting the flour and butter in a bowl at room temperature: mix until you get a sanded mixture to which you will add the sugar and the eggs only at the end. You can also use the planetary mixer following this order of adding the ingredients. When you have obtained a homogeneous mixture, make a ball, cover it with plastic wrap and put it to rest in the fridge for a couple of hours or, better, overnight.

STEP 2

Peel the figs and cut them into small pieces. After resting, take the shortcrust pastry and roll it out into a rectangular shape, then spread the figs over the entire surface and cover with the brown sugar. Roll it up on itself and close it well with plastic wrap and put it back in the refrigerator for about an hour.

STEP 3

Take the roll from the fridge and, with a sharp knife, slice it to obtain washers that you will place on a sheet of parchment paper previously placed on a baking sheet. Eventually you can also freeze the washers and cook them as needed.

STEP 4

Bake everything at 180 ° until the biscuits obtained are golden brown and serve once cold.


In a bowl, shell the whole eggs, join it sugar and start whipping the mixture with an electric whisk for at least 10 minutes.

After obtaining a swollen and foamy mixture, well whipped, sift the flour and incorporate it very gently so as not to disassemble the mixture. Also add the grated lemon zest.

At this point, take one baking tray, or a low pan (37 × 32), line it with parchment paper and pour the dough leveling it with a spatula.

Bake in a preheated oven at 180 °. The cooking time is about 12/15 minutes, but I advise you to check the browning before taking the cake out of the oven.

Once removed from the oven, place a sheet of parchment paper on sponge cake for rolls, turn it upside down, remove the parchment paper used in cooking and gently roll the biscuit so that it cools completely while retaining its shape. This will make it easier to stuff it once it is cold.


Apple strudel with puff pastry

To prepare the apple strudel with shortcrust pastry, start with the filling: rinse, drain well and then pour the raisins into a large bowl, add the grappa 1 and mix 2. Keep it aside, this way it will soften and take the aroma. Using a potato peeler, peel the apples 3. You can keep the apples partly with the peel, partly without or roughly peel them all.

Then cut into four wedges and remove the central core 4. Cut each wedge in half and then make some rather large but homogeneous pieces 5. The apple should be felt in the cooked strudel. Add the apples to the raisins 6 and mix again.

Add the pine nuts 7 and the sugar 8. Blend the biscuits with a mixer, until you get a powder, then add it to the apples 9.

Flavored with cinnamon 10. Stir again, possibly helping with your hands 11. Cover with cling film and refrigerate for a minimum of 20 minutes to an hour. If you will leave it to rest all night, be careful to drain the liquid that has been generated a little. Take care of the pastry: in a large bowl pour the soft butter 12,

sugar 13, egg yolks 14. Now help yourself with a wooden ladle and mix everything well 15.

You will need to obtain a homogeneous cream, only at that point add the flour in one go 16, mix lightly always with a ladle to start and add a pinch of salt 17. Continue to mix until you get a homogeneous consistency. Then, with the help of a tarot, transfer the dough onto an 18 level.

The dough will be very soft, but that's how it should be. Always by hand and with the help of the tarot, continue to work the dough gently 19, slowly trying to give it a dough shape. Once you have 20 divide it in half 21 with this dose in fact you will prepare 2 strudels.

Transfer the 2 loaves, placing them side by side in a baking dish. Cover with cling film 22 and leave to rest in the fridge or in a rather cool place for at least 10 minutes. After this time, place the pastry between two sheets of parchment paper (or just one very large folded one) 23. Consider that the length will be about 40x50 cm (about half a cm thick). Mash the pastry a little with your hands, so as to flatten and soften the dough 24. If it should be too soft, you can take a further rest in the fridge before continuing.

Help yourself with the rolling pin 24, in order to obtain a uniform thickness, about half a cm. Then open the sheet 26 and with the back blade of a small knife trim the edges, so as to obtain a precise rectangle of the dimensions indicated 27. You can attach some scraps to the dough again and gradually continue to roll out.

Sprinkle the pastry with a little flour 28, cover with parchment paper 29 and carefully turn everything over. Reopen sheet 30

and sprinkle the other side with a little flour 31. Cover again. Carefully transfer to a tray (or baking sheet directly) and refrigerate for 6-7 minutes. In the meantime, repeat the same operation for the second loaf of pastry. At this point, retrieve the first sheet, which will have rested by now. Now you just have to stuff the strudel. You can still lightly trim the dough, then take the filling and arrange a little on one of the sides of the pastry, leaving a free edge. You will need to create a long strip, about 10 cm wide and 5 cm 32 high. Now always helping yourself with the parchment paper, lift the dough and start rolling it over the filling 33.

After making the first round, always with the paper on the pastry, press it lightly with your hands in order to make the filling more homogeneous and make the dough adhere well 34. Continue in this way 35 until you have completely rolled it up 36.

If there should be some filling sticking out, just push it inside with your fingers, before sealing the sides, pressing the dough with your fingers 37. With the help of a small knife at this point remove the excess on the edges, leveling them 38. Using a small pastry cutter to make holes in the center along the entire length 39, in this way the cooking vapors will escape and the pastry will not break.

Fold the parchment paper a couple of times on the sides to give it strength 40 and transfer to a pan 41, so that you will use the same paper for cooking as well. Brush the surface of the strudel with a lightly beaten egg. Heat the oven to 200 °, in static mode then insert the strudel and immediately reduce the temperature to 180 °, continue cooking for 40 minutes. Make the second strudel in the same way. Once cooked, take the first strudel out of the oven and let it cool before cutting and serving 42.


Pour the sugar and almonds into the jug 20 sec. speed 10
Add the flour, baking powder, butter, egg yolks, salt and grated lemon zest 30 sec. speed 5
Form the mixture into a ball, cover with plastic wrap and let it rest in the fridge for thirty minutes.
After the rest time, resume the pastry. place them on a sheet of parchment paper, sprinkle the surface with flour, then roll out with the help of a rolling pin to form a rectangle.
Stuff with the Nutella, leaving a little free edge, using the parchment paper, roll up the shortcrust pastry.
Seal both sides well and with the help of a stapler close the roll in the parchment paper to prevent it from turning out during cooking.
Transfer to a baking tray, brush the surface with beaten egg yolk and decorate with sugar grains, bake at 180 degrees in a previously preheated static oven for about 30/35 minutes.
As soon as it is out of the oven, let it cool completely, sprinkle the surface with the icing sugar and finally cut it into slices and serve on a plate.

Pour the sifted flour with the yeast on the pastry board, add the grated lemon rind and the salt, mix the softened butter without forming a real dough.
Add the icing sugar, the pulverized almonds, the egg yolks and work with your fingertips until a homogeneous mixture is formed.
Form the mixture into a ball, cover with plastic wrap and let it rest in the fridge for thirty minutes.
After the rest time, resume the pastry. place them on a sheet of parchment paper, sprinkle the surface with flour, then roll out with the help of a rolling pin to form a rectangle.
Stuff with the Nutella, leaving a little free edge, using the parchment paper, roll up the shortcrust pastry.
Seal both sides well and with the help of a stapler close the roll in the parchment paper to prevent it from turning out during cooking.
Transfer to a baking tray, brush the surface with beaten egg yolk and decorate with sugar grains, bake at 180 degrees in a previously preheated static oven for about 30/35 minutes.
As soon as it is out of the oven, let it cool completely, sprinkle the surface with the icing sugar and finally cut it into slices and serve on a plate.



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