Description
Crispy batter, tender walnut-chocolate filling with apricots.
Ingredients
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Phyllo dough
3 piece
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Chocolate milk
100 g
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Chicken egg
4 piece
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Sugar
75 g
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Almonds
150 g
-
Butter
175 g
-
Apricot
150 g
Cooking
Canned apricots to lay out in a sieve to drain. well. If you don't have apricots or you don't like them, then you can substitute canned cherries or plums or...
Separate eggs into yolks and whites. Proteins vzbit in a solid foam and gradually add sugar.
For the filling, melt the chocolate in a water bath. Beat the soft butter. Then add one egg and mix well.
Add the almonds and the whites of the chocolate and gently mix well.
Dough (about the size of 30X40) to coat with melted butter. Lap lay the next piece and also to miss the mark. Then to do the same with the latter.
On the edge of the dough to spread the filling on top, place the apricots (if you have the same major as me, then cut them smaller). Tuck the edges and roll roll.
Place carefully on a baking sheet. Lubricate the remnants of the SL. butter and bake for 30 min. at 200°C. Cut it into pieces and before serving sprinkle with powdered sugar, which I of course forgot to do.
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