Description
Delicate shortbread dough stuffed with quince and vanilla-citrus scent. Very tasty and attractive! Perhaps I'm a lousy photographer because I can't tell you how other cooks, the beauty of the pastries, but believe me, it's a beautiful, amber-yellow and delicious cake!
Ingredients
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Flour
200 g
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Sugar
120 g
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Leavening agent
1 tsp
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Butter
100 g
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Chicken egg
2 piece
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Raisins
50 g
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Lemon
1 piece
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Quince
3 piece
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Pudding vanilla
2 pack
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Bread crumbs
3 Tbsp
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Yolk egg
1 piece
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Puff pastry
100 g
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Cream
1 Tbsp
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Orange juice
300 ml
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Powdered sugar
Cooking
Mix the flour, baking powder, butter, sugar, eggs and knead a soft dough. Wrap in cling film and put in the fridge for 30 minutes.
From lemon squeeze the juice and grate the zest. Quince wash, peel, remove seeds, cut into slices and sprinkle with lemon juice.
Mix the quinces, 150 ml orange juice, remaining sugar, zest in a saucepan, put on fire, bring to a boil and cook for 5 minutes. Cool. Vanilla pudding mix with the remaining orange juice, stir, to avoid lumps. Add the raisins. The dough from the refrigerator, spread in a greased form (I have a diameter 24 cm), make a rim, sprinkle with breadcrumbs. Arrange the quince.
Pour the pudding and close thinly rolled puff pastry. Mix the egg yolk and cream the mixture to anoint with a brush the surface of the pie. Put the pie in a preheated 175*C oven and bake 50 minutes.
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