Apricotta Greek pastries are made from puff pastry. Fruit puree with wine serves as an interlayer. You can choose different fruits and wine. Apricopitta is best made with nectarines, plums or apricots.
It is necessary
- - 600 g of nectarines;
- - 60 g of icing sugar;
- - 5 g of vanilla essence;
- - 4 seeds of cardamom;
- - 70 ml of wine;
- - 70 g butter;
- - 8 puff pastry plates;
- - 1 egg white;
- - 30 ml of lemon juice;
- - 50 g of almonds.
Instructions
Step 1
Immerse the washed nectarines in boiling water for three minutes. We take out the fruit and carefully remove the peel. Divide the nectarines into halves and remove the seeds.
Step 2
Put the pulp of nectarines in a blender, add powdered sugar, vanilla essence, and cardamom seeds there. grind until smooth. Add wine and mix.
Step 3
Grease the baking dish with melted butter. Put four puff pastry plates on the bottom and spread half of the nectarine puree on them. Put the remaining four plates on top of the puree, which we grease with melted butter on top.
Step 4
Beat egg whites with lemon juice, almonds (chopped and pre-ground) and powdered sugar. Beat until thick. Lubricate the top of the apricitta with the resulting cream.
Step 5
We heat the oven to 200 degrees, place the dish there so that it bakes for about forty minutes.
