Description
Simple in execution, and what there is difficult to be, just not what, pie. And, if the dough is to take yeast-free, it also will be super-fast. However, delicious!
Ingredients
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The dough is flaky yeast
1 pack
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Jam
1.3 pack
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Nuts
100 g
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Essence
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Starch
1 Tbsp
Cooking
The dough out of the freezer. Nuts (I have a mixture of hazelnuts and cashews) lightly fry, remove husks, grind not too fine.
Jam in a bowl, add starch
And chopped nuts, mix well.
Thawed divide dough into plate. The first plate to roll out in rectangular layer of desired thickness. Size specially did not measure, focused on the baking sheet to fit, somewhere around 20 to 28 cm.
Mid, departing 1-1,5 cm from the edge evenly jam.
Second plate to roll them into a sheet of the same size, folded in half lengthwise and culinary scissors or a sharp knife to make cuts from the fold to the edge, not reaching 1.5 cm approximately.
Edges of the bottom layer to grease with cold water. The top layer gently expands and gently lay on a cake. Lightly press the edges around the perimeter, so they stuck together, and then a finger, pressing at intervals, to make a wavy edge. Cover pie with foil and leave for 1 hour for the proofing.
Then brush the pie with egg yolk beaten with 1 tsp water, and send in the oven. Bake at 180-200*C for 25-30 minutes, until pie is well browned.
Remove pie from oven and cool on a wire rack.
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