Just get the shortcrust pastry on the baking tray
Time
Preparation time: 30 min.
Cooking or baking time: 1 hour 45 minutes
Total preparation time: 2 hours 15 minutes
Rolling shortcrust pastry for a cake on the plate is always difficult. The dough should be cooled and you want to get it evenly on a plate without any residue. This is how it works:
When stirring dough note:
- melted Process butter or margarine in the dough (not just at room temperature). This makes the dough beautifully smooth
So the dough comes on the plate:
- the dough first on the plate and then in the fridge
- Sheet with baking paper lay out so that baking paper will survive on all edges
- the uncooled, supple dough Press flat on your hands with your hands
- on second baking paper put on the dough
- Smooth the dough between the two layers of baking paper
You get the smooth dough - without a rolling pin - nicely smoothed
Shape the dough rim
For the planned Nussecken I did not need a raised dough
- remove the upper baking paper
- beat the edge of the bottom baking paper over the dough (picture 2) and smooth it out
- on the other edges as well
this results in a uniformly flat edge. A pulled-up dough can be obtained with the help of the dough beaten over the dough.
- Replace the second baking paper once all edges have been processed
- and smooth it out again.
- then put the tin in the fridge for 1 hour.
Covered with baking paper, the dough is better protected in the refrigerator (for example, from the odors of other foods).
After cooling, remove the top baking paper and fold it in half, holding the side that has touched the dough inwards and storing it as bottom baking paper for the next use.
Pierce the dough base several times with the fork. Bake at 175 degrees. The baking time is based on the topping with my walnut or almond recipe about 45 minutes.
Ingredients for a short crust pastry, e.g. for nut and almond corners
- 300 g of flour
- 100 g of sugar
- 1 pck of vanilla sugar
- 2 eggs
- 125 g of melted butter (= half a packet, without scales, light and exactly halved by cutting from corner to corner, picture 3)
- 1 teaspoon Baking powder
covering
ingredients
- about 200 g, 1 small jar of light jam or fruit pulp (for example pureed apricots)
- 125 g of butter (the other half of the above-mentioned packet)
- 200 g of sugar
- 2 pck vanilla sugar
- 5 tbsp water
- 400 g almonds, hazelnuts or walnuts (partly grated, partly chopped, partly whole)
processing
- Spread the marmalade or fruit purée on the dough
- Stir butter, sugar, vanilla sugar and water in a saucepan
- Heat with stirring until everything is melted and the sugar has dissolved
- Add almonds or nuts and bring to a boil again
- Possibly. should the mass be too firm, add liquid (water, milk)
- Spread nut caramel mass on the pastry tray
- Bake at 175 degrees in preheated oven on lower rack for about 45 minutes.
The finished walnut and almond wedges can be seen in pictures 3 and 4. Those who have not had enough can dunk the corners into liquid chocolate.
