Easter Flatbread with Shortcrust Pastry and Semolina
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 port. shortcrust
- 2 tablespoon apricot jam
- 4 dl milk
- 1 pinch (s) salt
- 4 tablespoon semolina
- 0.5 ½ lemon (n)
- 3 tablespoon sugar
- 3 tablespoon sultanas, light ones
- 3 tablespoon almond (s), peeled, ground
- 3 egg yolks
- 3 egg whites
Print Recipe
Pin Recipe Instructions
- Line a small sheet or a 24-inch springform pan with the shortcrust pastry and brush with the jam.
- Bring the milk to the boil in a medium pan, add the salt, stir in the semolina and cook on a low level for about 10-20 minutes. Stir from time to time. Grate the zest of half a lemon, squeeze out the juice and stir in as well. Add butter, sugar, sultanas and almonds, mix and let cool slightly. Add egg yolks, mix. Beat egg whites into snow, fold in carefully.
- Spread the mixture on the dough base. Bake in the oven preheated to 220 ° in the lower half of the oven: tray, springform pan 30-35 minutes, small molds 15-25 minutes.
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