From shortcrust pastry or puff pastry, you can bake many pies under a thin wire rack, using a simple filling of your choice: fruit or berry.
It is necessary
- For the mini peach and almond pie:
- - 450 g of shortcrust pastry;
- - 1 egg (separate the yolk from the protein)
- - 1 tablespoon of fine crystalline sugar;
- - 50 g of ground almonds;
- - icing sugar (for dusting);
- - 400 g of canned peach halves.
- For apple filling:
- - 1 apple;
- - 3 tablespoons of sweet dried fruit mixture.
- For berry filling:
- - 25 g of hazelnuts;
- - 150 g raspberries;
- - 1 tablespoon of fine crystalline sugar.
- For fruit and berry filling:
- - 1 pear;
- - 75 g blueberries;
- - 1 teaspoon of ground cinnamon;
- - 1 teaspoon of fine crystalline sugar.
Instructions
Step 1
Prepare the dough and roll it into a layer. Cut 12 circles out with a circular notch. Place a silicone mat on a baking sheet, spread 6 circles on it and prick them with a fork.
Step 2
Prepare the filling. Separate the yolk from the protein. Whisk the yolk and sugar until smooth, then add the ground almonds. Beat the egg white separately and brush over the dough circles. Distribute a spoonful of almonds in the center of each circle. Place half a peach on top of the filling.
Step 3
For apple filling with dried fruits, peel 1 apple, remove the seed capsule, cut into wedges. Prepare 3 tablespoons of sweet dried fruit mixture and stir with apple wedges.
Step 4
For the berry filling, combine fresh raspberries with roasted chopped hazelnuts. Add 1 tablespoon sugar and stir well.
Step 5
For the fruit and berry filling, peel 1 pear by removing the seed capsule and cut into cubes. Combine chopped pear with blueberries. Add ground cinnamon and sugar, stir and divide into 6 circles.
Step 6
Use a rolling pin to shape the remaining circles (without filling) into an oval shape. Stepping back a little from the edge, roll the dough roller along the dough with a wire rack. If there is no roller, you can make neat cuts with a knife. Carefully unfold the strips of dough, place a wire rack over the filling and hold the top to the base, pressing lightly around the edges of the dough.
Step 7
Trim the edges of the baked goods with a round cookie cutter (10 cm diameter) to create neat circles. Brush the white over the pies with a pastry brush and sprinkle with a little sugar. Bake for 20 minutes at 200 ° C, until golden brown, until crisp. Sprinkle with powdered sugar before serving.
