Palmeritas filled with fig cream2013-09-12
- Yield : 15
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Today we’ll be making a slightly more complex recipe. Figs are in season so we’ve decided to devote a post to them. The traditional Spanish pastries known as palmeritas are a very popular dessert. You can also make them with all kinds of fillings, such as chocolate or red fruit jam to name but two. Today, however, we’re going to make them with a filling of fig cream.
- For the puff pastry dough:
- 500g flour.
- 10 g salt.
- 375g margarine.
- 275cc water.
- 90g sugar.
- For the filling:
- 300g fresh figs.
- 60g sugar.
- ½ cup of water.
- 30g finely-chopped almonds.
- ½ cup of Amandín Organic Rice-based Cuisine
First prepare the puff pastry dough for the palmeritas:
Start by making a hollow in the flour. Put the salt and the water in the middle. Knead it all together to make a smooth, even mixture and let it stand for about 30 minutes.
Once 30 minutes have passed, roll out the dough and fold it over twice, then leave it for another 20-30 minutes. Do this again and leave for a further 30 minutes.
Once this time is up, roll out the dough to a thin layer about 4mm thick. Sprinkle the surface with sugar and lay the dough on it, then go over it with a rolling pin to make sure the sugar sticks to it.
To make the filling do the following:
Put the figs on to boil with the sugar and the water. Let them cook over a very low heat while the mixture thickens. When the desired texture is reached, take off the heat and add the almonds and half a glass of Amandín Rice-based Cuisine.
With the dough rolled out in a rectangular shape, put the fig and almond cream on top of it, then roll the two long sides inwards to the middle. Cut the resulting rolls into slices about 2cm thick.
Preheat the oven to 200º. Put baking paper on a baking sheet and lay the slices of filled dough on it.
Sprinkle with a little more sugar over them and bake for about 10 minutes until they are golden..
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