Prasselkuchen puff pastry

Category: Confectionery
Kitchen: german
Prasselkuchen puff pastry

Ingredients

puff pastry 500gr
berry or fruit jam 1 glass
sugar 125 g
slightly warm the butter 125 g
wheat flour, I have 1c 220 g
nuts - almonds or hazelnuts, coarsely chopped 60 g
egg 1 PC
for glaze:
powdered sugar 180 g
lemon juice 1 tbsp. l.
water if necessary

Cooking method

  • German writer Erich Kästner, in his autobiography "When I was a little boy", published in 1957, recalls:
  • .... On the way home, we went to the Parseval pastry shop, where I was smitten with a bee sting, Prasselkuchen and hot chocolate. (Do you know that this is Prasselkuchen? No? Oh, poor!) .....
  • We have already prepared hot chocolate and "bee sting" at the competition. A prasselkuchen are puff pastry cakes, usually apricot. There are different varieties of berry cakes. Originally popular in East Germany, especially in Silesia and Saxony, the pastry is now famous in many regions.
  • Now I also know what it is! Very tasty, but just how! Sand crumbs combined with lemon frosting and jam on a puff pillow!
  • Prasselkuchen puff pastry
  • Roll out the dough thinly, cut into rectangles, size of your choice, grease half of the rectangle with jam and fold in half. I made jam from frozen cherries (I drained the juice after defrosting) with the addition of cornstarch and boiled it down until thick. Grind flour with sugar and butter with your hands until crumbs. Grease the cakes with an egg, sprinkle with crumbs and distribute the nuts. I let the cakes distance before baking. We bake in an oven preheated to 180g until golden brown, about 20 minutes. Meanwhile, we prepare the icing, that is, the fondant. Add lemon juice to the icing sugar, add some water if necessary, pour our cakes with not very thick icing.
  • You can cook in two layers of dough and not cut into rectangles, but I liked this option better. Jem I got a little more and he got out deliciously.

The dish is designed for

12pcs

Time for preparing:

35min

Cooking program:

oven

vedmacck
And if to simplify - first grease the sheet, then fold, sprinkle and cut the already folded? (I took it away to bookmarks)
Sweetheart
Directly drooling flowed ... while in the bookmarks ...
Aenta
An interesting recipe.
NataliARH
Tatyana(vedmacck), I'm sorry I didn't answer, our 35-degree winters cut me down ... you can do that, especially if the jam won't squeeze out when cutting a folded large rectangle, it's a little easier, but looking at my jam - I didn't risk it! Glad that I liked the recipe!

Tanechka-Sweetheart, pick up drool! and quickly to the kitchen)))) I myself did not expect such a result, "I am poor" was, as they say in my autobiography (see recipe)

Aenta, thank you for rating!
alfa20
NataliARH! I am reporting. I haven't baked such yummy food for a long time - my favorite streusel, nuts, puff pastry - and everything "in one bottle"! True, I stuffed part of the crumb inside the cake - it seemed that there was a lot of it. It took me more flour to make the crumb. And some of the nuts (there were only walnuts) finely grated there - the blender refused to work on time. Well, that's probably why all the jam remained in the cake. Vkuuuusno !!! Thank you! I will bake more than once, and I will advise all my friends. (Forgive me for not having photos, but I'm a photographer ... better not)
NataliARH
Victoria, thank you for your feedback, I presented this yummy once again without photos! I left the nuts large, cut them 2-3 parts, but here the main combination of everything in the complex, and the order and size, I think, is not important, maybe your butter has melted more or maybe just the quality is different, I glued large pieces of crumbs and laid them on top, well and flour I have 1c, in general, I'm not talking about that .... DELICIOUS IN ANY PERFORMANCE !!! thanks again for taking the sample!
alfa20
And I baked again. And again a double portion. Well sooo we liked the cakes! Thank you!
NataliARH
Victoria, well I'm not to blame for the weight gain, it is unrealistically tasty! thanks for the tip
Kirks
NataliARH, Natasha, I'm bringing you a report, well, the cake turned out to be very tasty. The recipe is a magic wand, when you want something sweet, but you don't have time, it's not difficult to cook, but the result is great! I had pear jam, sweet, but the lemon frosting balanced out the sweetness. Delicious! Thank you!Prasselkuchen puff pastry
NataliARH
Natasha, thanks for such beauty, the glaze, it seems to me, generally plays the role of a bomb ... itself is terribly sweet, but all together I am glad that I please

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