Description
This is a fun Russian word I suddenly remembered when having experienced problems with translation of the recipe from the German, stopped and again looked at his already-baked puff. Well, of course, turntables!.. and not some carousel on the bed wheel or turbine.. :) Today will disperse the sad mood and autumn grey clouds... And "messing buns" with marzipan, which I always associated with the tale and children's happiness... the French king Louis XIV, the Prussian Princess Louise Charlotte, the German writer Thomas Mann was from marzipan are crazy and many could for him to arrive. And even the Mouse king from the tales of Hoffmann in exchange for marzipan was willing not to touch the Nutcracker. This treat can work wonders in a dream, inspired by OLE Lukoie, and in reality... my recipe :-)
Ingredients
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Puff pastry
600 g
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Drain
12 piece
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Brown sugar
50 g
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Marzipan
100 g
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Bread crumbs
5 Tbsp
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Powdered sugar
3 Tbsp
Cooking
The recipe for these puffs is very simple. The basis is a puff pastry you can buy ready-made or, for example, to bake in my quick recipe in the "French pie" on this page http://www.povarenok.ru/recipes/show/60447/#comment2526124 Also you need to prepare the mixture for stuffing puffs. Grate the chilled marzipan mass on a grater and mix with breadcrumbs.
Chilled dough on a floured surface, quickly roll out to a thickness of about 5 mm. Cut into 12 squares and 12 small circles. The size of the squares will depend on the plums, which are very large, and smaller. Accordingly, layers may be different. Squares cut diagonally, but not to the center. In the middle put the halves of plums on them - mixture and sprinkle with brown sugar, which adds sweetness and caramel flavor.
Continue to take gently over the edge of the dough on one half of each cut corner and through one cover to the center of our sweet slide. To twist or just squeeze it all together the corners, cover circle and press firmly. You can additionally place the bond coat with the egg. Gently move the spatula on a lined baking paper baking sheet.
Preheat the oven to 400F (190C) to first the dough is stratified, then reduce temperature to 325F (160C) and bake until tender (about 15 minutes). Slightly cool, sprinkle with powdered sugar or drizzle with glaze, as suggested by the Germans, and serve.
About marzipan a lot written, and the story of it extremely interesting. By the way, to prepare it was, not to look for a shop that the local marzipan Museum. But what I saw there fabulous beauty... palaces... a coach... cakes... fruit... and lots and lots of colorful and magical...
And, of course, these "turntables" I was baking under the impression the Museum of magic.
But do You still not hear the Nutcracker crunches my puffs???...:-)
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