Description
Try these muffins the impression that their filling consists only of fruits and berries and you'll never guess that it contains more millet flakes. Really recommend you try these scones, because they are beautiful, airy, soft, tender, and flavorful stuffing are prepared quite quickly and easily.
Ingredients
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The dough is flaky yeast
500 g
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Pear
2 piece
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Raspberry
50 g
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Sugar
1 Tbsp
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Mac
2 Tbsp
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Wheat flakes
4 Tbsp
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Vegetable oil
2 Tbsp
Cooking
Pears wash, peel and core, cut at random. Rinse the raspberries and thaw (in General, you can use any fruits and berries that are like).
Pears and raspberries place in a container, add the sugar and millet flakes.
To blend until smooth. Then the capacity with the resulting mass to put in the microwave for 30 seconds so that the mixture heated up slightly, and the flakes swelled.
Meanwhile, puff pastry and cut into squares.
Each square roll it out into a rectangle (if the dough sticks, then roll out on a lightly floured surface). One end of the rectangle make frequent cuts.
On the other end of the rectangle, spread one tablespoon of the filling.
The sides of the filling, wrap the edges to make it not spread.
Next to roll tube and roll arc. Put on a baking tray lined with baking paper and greased with vegetable oil. Each bun grease with water using a food brush, and sprinkle with poppy seeds. Bake scones in an oven preheated to 200 degrees for 20 minutes until it will turn brown.
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