1 sheet of puff pastry
a handful of nuts
2 c / s of cinnamon
80 grams butter
100 grs sugar
1c / s bread crumbs
Let’s do it:
Preheat the oven to 180º
Peel the apples, cut them into cubes and mix them with a little sugar and 1 c / s of cinnamon
Sauté the butter with the breadcrumbs in a pan, reserve
Place the puff pastry sheet on baking paper in the baking tray, spread with the butter and breadcrumbs, sprinkle the crumbled nuts and finally cover, without reaching the edges with the mixture of apple, cinnamon and sugar.
Roll the puff pastry sheet as if it were a “brazo de gitano” and finally seal the edges and sides with a brush moistened with water and finally paint the surface with the brush and beaten egg
Baking for 30mn
Once cool sprinkle with sugar glass and cinnamon
Optional: you can add raisins
Love at first sight with this recipe, I saw it and I immediately set to work.
First – We mix the salt (two tablespoons) with a few mint leaves, well crushed to mortar and reserved
Second – With the ice cream spoon we make balls in melon (cantaloup or galia) and we reserve in the refrigerator
Third – We heat water with a bay leaves, pepper balls and a clove of garlic, when boiling we make the prawns (already peeled or frozen ) and leave them just 4 mn, remove them and cool them quickly
Fourth – Prepare the maceration by stirring oil, lemon juice, chopped garlic, sea salt, 1 c / c honey and add the peeled prawns, leave to macerate an hour or two in the fridge
Fifth – Setting our plate: on a skewer we sprinkle melon, shrimp, etc. and serve it with the mint salt and we accompany VALONGA CHARDONNAY 2016 very cold!
Inspiration of july Elle Gourmet recipe