Рет қаралды 2,464
for the test:
flour (wheat) - 200 g
butter - 100 g
*it is important that the butter is frozen (only from the freezer)
sugar - 2 tbsp. l.
salt - a pinch
water (ice) - 5-6 tbsp. l.
* put water in the fridge
For filling:
Conference pears - 3 pcs
Dorblu cheese - 100 g
*can be replaced with Gorgonzola or Brie
walnuts (chopped) - a handful
cane sugar - 1 tsp
*sugar here goes for caramelization (caramel crust on top)
powdered sugar - 1 tsp
*for sprinkling finished biscuits
potato starch - a pinch
*so that the bottom of the biscuit does not soften from the juiciness of the pears
We sift the flour. Add salt and sugar. We mix.
We rub the oil in portions and knead the dough.
*should get a sand crumb
Pour in portions of 1 tbsp. l. water and knead until the dough forms into a ball.
We remove the resulting dough in cling film and in the cold for +/- 20 minutes.
* if in the freezer, then a little less time, if just in the refrigerator, then, accordingly, a little longer
Cut the pears into slices. We remove the core at will.
Roll out the dough on parchment dusted with flour.
* the dough layer should not be thick, as well as too thin / leave uneven edges
At this stage, you can shift the parchment with the dough onto a baking sheet and lay out the filling, or shift the already stuffed biscuit
Sprinkle the bottom of the biscuit with starch.
We lay out the pears so that the edges of the biscuit are empty (at least 4 cm).
We also spread some cheese around the edges.
We bend the edges of the biscuit.
Throw in the rest of the cheese. Sprinkle with nuts and cane sugar on top.
We send it to the oven for 25-30 minutes at 200℃.
* readiness is determined by the color of the dough (it should be browned) and by the crust in the filling
Sprinkle the finished (cooled) biscuit, or rather its edges, with powdered sugar.
* I also introduced the rest of the cheese (I had it with a margin) into the already prepared biscuit (the pieces melted, but did not darken - this is more for the "picture")
Can be served both warm and cold.