Cake "Mussels"

Category: Confectionery
Mussels cake

Ingredients

ready-made yeast-free puff pastry 1 layer (250 gr)
egg white 1 PC.
granulated sugar 1/3 stack
salt, lemon to-that pinch
powdered sugar with vanilla 1 tbsp. l.

Cooking method

  • Manufacturing is incredibly simple. The dough layer is rolled out to the thinnest, almost transparent layer possible. With a glass, circles are cut out, in the center of which we lay out the filling with a teaspoon - protein, beaten with a third glass of sugar, a pinch of salt and citric acid. We connect the edges, we get small dumplings, which we bake for 160 * from 30 to 40 minutes.
  • 🔗
  • Sprinkle the finished cakes with icing sugar.

The dish is designed for

30-35 pcs.

Time for preparing:

until one o'clock

Cooking program:

oven

Note

The recipe belongs to Iriske from the site I allowed myself some variations - I reduced the amount of starting products, slightly changed the proportions and composition of the meringue - I always add salt and lim to it. to-that, which were not in the original.

taty100
Oh, what pechenyugs and just like mussels. Thanks for the recipe. I don't even doubt that it is very tasty.
I just have to try them. I'm worried that what if I can't close them up so neatly, meringue after all
taty100
Taki tried and was not mistaken. Airy pleasure and nothing else. Thanks for the recipe. They went off instantly. I didn't even have time to take a picture. But I confirm this class. The truth was a little tinkered when I shoved the meringue, but in the end I got the hang of it and the dough still had to be yeast-free (for lack of such, I took yeast).
argo
Laris .. and when baking your edges diverge by themselves? and nothing comes out?
dopleta
Yes, yourself! I close completely, but they open up.
argo
Quote: dopleta

Yes, yourself! I close completely, but they open up.

well, what kind of independent * JOKINGLY * you can cook for the sake of "focus" put dumplings .. get ... mi diy!
Macha
I did too. As part of the disposal of yeast-free dough.
It is difficult to call them cakes; rather, they are cookies. Dry, crispy.
Indeed, the preparation is simple, if you do not take modeling into account. This is a dreary business.
The recipe is good, unbroken, verified. Everything worked out right away.
Thanks to the author.

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