Dieser klassische Fruchtstreifen wird einfach aus saftigen frischen Himbeeren und seidiger Gebäckcreme in einer knusprigen Blätterteighülle hergestellt. Die Torte kann bis zu einem Tag im Voraus zubereitet werden; vermeiden Sie, es bis ein oder zwei Stunden zu füllen, bevor Sie bereit sind, es zu servieren, um die Schale so knusprig und flockig wie möglich zu halten.
This classic fruit strip is simply made from juicy fresh raspberries and silky pastry cream in a crispy puff pastry shell. The cake can be prepared up to a day in advance; avoid filling it until one or two hours before you are ready to serve it to keep the shell as crispy and flaky as possible. Source: Martha Stewart Living, May 2002 8 servings Ingredients All-purpose flour, for work surface 1 pound puff pastry dough 1 large egg, lightly beaten 1 1/3 cups pastry cream for raspberry tarts 1/2 cup heavy cream 2 six-ounce containers fresh raspberries, rinsed and dried 1/4 cup confectioners sugar Directions 1. Lightly flour a clean work surface. Roll out dough with a rolling pin to a rectangle of at least 9 x 18 inches and 1/8 inch thick, being careful not to press the edges too hard. Cut the edges with a pastry wheel or sharp knife and cut four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet. 2. Prick or pierce the dough with a fork. Moisten the dough with beaten egg with a pastry brush, being careful not to drip over the cut edges. 3. Place reserved 1-inch strips on top of the edges of the large rectangle and position them so that they are exactly aligned with the outer edge. This will be the raised border that encloses the filling. Trim strips to fit, overlapping at the corners; brush egg under each of the four overlapping corners to seal. Brush the tops of the strips with the egg, being careful not to let the sides fall down. Cover with plastic wrap and refrigerate for 1 hour. 4. Preheat oven to 400 degrees. Place the cake in the oven and bake until well browned and puffed, about 15 minutes. Remove from oven; press with a clean, clean kitchen towel in the center and leave the edges swollen. Return to oven; bake for 5 minutes. Transfer to a wire rack to cool. Press again if necessary. 5. When the shell is completely cool, place the cream in a medium bowl. In a separate mixing bowl, beat heavy cream until soft peaks form; fold into a pudding cream. Spread cream mixture over the
27.04.2023 @ 06:09
This classic fruit strip is simply made from juicy fresh raspberries and silky pastry cream in a crispy puff pastry shell. The cake can be prepared up to a day in advance; avoid filling it until one or two hours before you are ready to serve it to keep the shell as crispy and flaky as possible. Source: Martha Stewart Living, May 2002 8 servings Ingredients All-purpose flour, for work surface 1 pound puff pastry dough 1 large egg, lightly beaten 1 1/3 cups pastry cream for raspberry tarts 1/2 cup heavy cream 2 six-ounce containers fresh raspberries, rinsed and dried 1/4 cup confectioners sugar Directions 1. Lightly flour a clean work surface. Roll out dough with a rolling pin to a rectangle of at least 9 x 18 inches and 1/8 inch thick, being careful not to press the edges too hard. Cut the edges with a pastry wheel or sharp knife and cut four 1-inch strips, 2 from one of the short ends and 1 from each of the long sides. Set aside. The resulting rectangle should be about 6 by 15 inches. Transfer to a baking sheet. 2. Prick or pierce the dough with a fork. Moisten the dough with beaten egg with a pastry brush, being careful not to drip over the cut edges. 3. Place reserved 1-inch strips on top of the edges of the large rectangle and position them so that they are exactly aligned with the outer edge. This will be the raised border that encloses the filling. Trim strips to fit, overlapping at the corners; brush egg under each of the four overlapping corners to seal. Brush the tops of the strips with the egg, being careful not to let the sides fall down. Cover with plastic wrap and refrigerate for 1 hour. 4. Preheat oven to 400 degrees. Place the cake in the oven and bake until well browned and puffed, about 15 minutes. Remove from oven; press with a clean, clean kitchen towel in the center and leave the edges swollen. Return to oven; bake for 5 minutes. Transfer to a wire rack to cool. Press again if necessary. 5. When the shell is completely cool, place the cream in a medium bowl. In a separate mixing bowl, beat heavy cream until soft peaks form; fold into a pudding cream. Spread cream mixture over the