Dolci con la pasta sfoglia rettangolare

This recipe for dolci con la pasta sfoglia rettangolare evokes warm childhood memories and has been adapted globally. Explore the history and adaptations of this iconic dessert, and learn how careful ingredient selection is key to its success.

I’m excited to share my recipe for dolci con la pasta sfoglia rettangolare. This delicious dessert brings back fond memories of my childhood and has been adapted and reinvented in kitchens around the world.

There’s something about desserts made with pasta sfoglia rettangolare that evokes warm and cozy memories from childhood.

This dish has left its mark on kitchens around the world, leading to iconic desserts. Explore the historical peculiarities of this dish and how it has been adapted and reinvented in different cultures.

My mother used to make a variant of this dish with another ingredient that holds a special place in my heart. Share a version of this recipe that is meaningful to you, perhaps one your grandmother used to prepare.

Although this recipe may seem easy, the real secret to making it a delight lies in the careful selection and handling of the ingredients. Regardless of the complexity, its final flavor and quality heavily depend on the love and attention we dedicate to each ingredient.

Dificoltà moderate
Tempo di cottura 30 minutes
Adatto ai bambini

INGREDIENTI

  • 1 sheet of rectangular puff pastry
  • 1/2 cup of sugar
  • 1/2 cup of almond flour
  • 1 egg
  • 1/2 cup of apricot jam
  • 1/2 cup of sliced almonds

PROCEDIMENTO

  • Preheat the oven to 375°F.
  • Roll out the puff pastry and place it on a baking sheet lined with parchment paper.
  • In a bowl, mix together the sugar, almond flour, and egg until well combined.
  • Spread the apricot jam over the puff pastry.
  • Sprinkle the almond mixture over the jam.
  • Top with sliced almonds.
  • Bake for 20-25 minutes, or until golden brown.

SERVIRE CON

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

CONSIGLI

Be sure to handle the puff pastry gently and avoid overworking it to ensure a flaky, tender crust.

I hope you enjoy making and savoring this delicious dessert as much as I do!

Autore:
Beatrice