Description
The dough is a breeze in French cuisine is very popular in cooking, most often it is used to cover both savoury and sweet pies and cakes, among them tarte Tatin. The dough breeze like a puff pastry, but not the same. It is even easier than puff and it is universal. The dough Breeze - unsweetened version of shortcrust pastry. Despite the lack of sugar, has a pleasant taste. Is not only sweet toppings, but just for those occasions when it makes no sense to focus on the sweetness of the dough, paying maximum attention to other components. I'm from this wonderful test made two biscuits. For acquaintance with this miracle, extremely grateful to the Mary mariha_kitchen with LJ.
Ingredients
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Flour
300 g
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Butter
100 g
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Water
100 ml
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Salt
-
Mushrooms
200 g
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Onion
1 piece
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Cheese
50 g
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Apple
1 piece
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Raisins
2 Tbsp
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Cinnamon
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Sugar
1 Tbsp
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Black pepper
Cooking
Flour mixed with salt and butter. Add water (pour it slowly, you should get a moist crumb, ready to gather in the dough), mix well. The resulting mixture is divided into two parts. To shift the film and to form two rectangular layers. Wrap in cling film and put into the refrigerator for half an hour.
For Apple biscuits with raisins. Roll out the dough, stacked, sliced, Apple. Sprinkle raisins, sprinkle with cinnamon and sugar. Fold the loose edges of the dough to the center.
For biscuits with mushrooms and cheese. With the test we perform the same manipulations. For the filling cut onion into cubes, fry, add boiled mushrooms, salt, pepper. Cool. Spread the filling on the dough, sprinkle top of cheese.
The edges of the dough to grease the beaten egg yolk. Bake in a preheated oven at 180 degrees for about 25 minutes.
NOW ENJOY!!!
BON APPETIT!!!
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