Puff cake with rhubarb and strawberries

Category: Bakery products
Puff cake with rhubarb and strawberries

Ingredients

Finished puff pastry 500 g
Fructose (sugar, brown sugar) 5-6 st. l.
Rhubarb 700-800 g
Strawberry 250-350 g
Quittin, zhelfix
OR 2-3 tbsp. l. starch
1 package
Rast. butter or egg to coat the top

Cooking method

  • Peel the rhubarb from the outer skin and coarse outer fibers, cut into 3-5 cm pieces. Peel the strawberries.
  • Sprinkle with quittin or zhelix, bring to a boil, add sugar and boil for 3-5 minutes. If there is no quittin or zhelix, first boil with sugar, then add starch. Cool slightly.
  • Divide the dough into 2 parts, roll each part between 2 sheets of baking paper into a circle with a diameter slightly larger than the shape.
  • Carefully lay a layer of baking paper on the mold, smooth it out so that there are no rough folds. Put the bottom layer of dough, the filling on it, cover with the second round of dough.
  • Gently fold the edges of the top circle into the mold Pinch the edges like dumplings, or with your left hand press outward on the edge of the dough, and with 2 fingers of your right squeeze the resulting ledge, forming teeth.
  • Apply olive oil or a beaten egg to the top layer with a brush, make neat punctures in the top layer with a fork, put on a baking sheet (so that the filling does not leak) in an oven heated to 240 degrees.
  • If you wish, you can make puff pastry yourself (mix in a food processor or chop with a knife)
  • 2 packs of cold butter
  • 2 cups plus 1 tbsp. l. flour
  • 4 tbsp. l. very cold water
  • 1/2 tsp salt

Time for preparing:

15 minutes

Cooking program:

Furnace at 240 and another 30 at 220.

Note

Baked in the evening, and ate cold in the morning, when the filling thickened and it was possible to cut

The recipe is from the American site, so I guess a glass of 240 ml

Alexandra
with a slight delay - photo

SreawberryR.JPG
Puff cake with rhubarb and strawberries

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