Description
Many are familiar with the classic Italian dish of ravioli. Ravioli is popular in all regions of Italy, and are distinguished usually by its form and content... Suggest you try the SWEET ravioli, or rather biscuit, which is prepared on the principle of ravioli, but contains apricot stuffing. A special "flavor" liver give mini Amaretti, a variety of other Italian cookies with almond!
Ingredients
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Flour
300 g
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Sugar
110 g
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Butter
170 g
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Yolk egg
3 piece
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Apricot
5 piece
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Cookies
10 piece
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Egg white
1 piece
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Powdered sugar
2 Tbsp
Cooking
This recipe is perfect fine brown sugar "Mistral" (or "universal").
Sift flour in bowl, add sugar and pieces of butter, softened. Stir with your hands until it's wet crumbs.
Add the yolks and knead the dough. It is very pliable and elastic.
Wrap the dough in plastic wrap and put into the refrigerator for 30 minutes.
Apricots wash and properly dry with paper towel. Cut the apricots into two halves and remove seeds. The apricots for this recipe it is better to take smaller!... Depending on the size of the apricots You can get 10 to 12 ravioli...
Roll the dough into a thin layer with a thickness of about 4-5 mm. For the convenience of further manipulation of the dough, roll it between two sheets of baking paper...
Cut dough 20-24 disk 6 cm in diameter So You get 10-12 pieces of ravioli-pastry (as I mentioned above, this will depend on size of apricots). Now in each half of the apricots to put a little Amaretti cookies. If you are not able to find a little Amaretti, you can take the classic Amaretti and just smash them to pieces.
Put half an apricot on each circle of dough. With a brush to grease the edge of the disc with egg white.
Cover with the second disk of dough and gently securing edges.
This is best done with a fork, as pictured...
Lay thus prepared all the ravioli on a baking sheet, covered with baking paper and grease them with protein. Bake in a preheated 170°C oven for about 20 minutes.
Ready cookies to cool and before serving sprinkle with powdered sugar!
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