Cake pies are a quick treat for a coffee table or spring party.
With the help of butter dough, you can easily get good. Mari Moilanen
By straightening the bends, even the busiest have time to spin these cakes.
The butter dough is the credit help of a busy home chef. Crispy and sweet curd pies are made from preserved apricots and curd, which are assembled into pieces cut from ready-made butter dough.
You can get a fun look at the pies by slicing the apricots so that they stick to their position. This is how they spread into baskets.
You can change the pies by replacing the apricots with canned peaches or pears.
Fresh fresh berries and a toss of icing sugar give the final touch to this sweet spring pastry.
Money pies
(10 pieces)
500 g butter dough sheets
200 g of curd
1 egg yolk
2 tablespoons cane sugar
0.5 teaspoons of genuine vanilla powder
1 tbsp canned apricots
For lubrication:
1 egg
2 tablespoons almond crumbs
For decoration:
fresh red currants
icing sugar
1. Melt the butter dough sheets according to the instructions on the package. Halve the plates. Mix the curd, yolk, cane sugar and vanilla powder together in a bowl. Slice the apricot halves into fans.
2. Insert the center of the butter dough plate with a fork. Spread the curd mixture in the middle of the butter dough plate and place on top of two fan-shaped apricot halves.
3. Grease the edges with a broken egg and sprinkle almond grits on the edges. Bake at 225 degrees for about 15 minutes. Garnish with fresh red currants and icing sugar.