John Myers
Contents
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Ingredients
Dough:
- 200 g Flour
- 100 g Cold butter in small cubes
- 50 g Sugar
- 1 pinch Salt
- 2 tbsp Water cold
Filling:
- 60 g Grated almonds
- 700 g Apricot preserve
- 60 ml Apricot juice
- 200 g Marzipan raw mass
- 80 g Powdered sugar
- 1 Pck. Poppy seed baking mix
- Almond leaves
- Some cream for the edge
Instructions
Dough:
- First, quickly mix all ingredients with the hand mixer until crumbly. Then - also quickly - knead everything into a smooth, supple dough with your hands as cold as possible. Shape this round and already a little flat, wrap in cling film and put in the refrigerator for at least 1 hour.
Filling:
- Drain the apricots well. Catch the juice and remove 60 ml. Pluck the raw marzipan mixture into a bowl and puree with powdered sugar and the 60 ml juice using a hand blender. Then fill it into a disposable piping bag and keep it ready.
Completion:
- Preheat the oven to 200 ° O / bottom heat. Roll out the dough between 2 layers of baking paper with a diameter of 30 cm. Peel off the upper paper and pull the lower one with the sheet of dough onto the sheet. Place the grated almonds in the middle of the dough, distribute them evenly, leaving a 5 cm wide border free.
- Place the apricots on top of the almonds with the opening facing down (leave the edge free again). Then squirt marzipan into the spaces created and spread teaspoon-by-teaspoon dabs of the poppy seed baking mixture on top. Then put another layer of apricots on top and proceed with the marzipan and poppy seeds as before. Then repeat everything again and spread the rest of the marzipan and poppy seeds over it.
- To make the folded edge, lift the lower baking paper so that the edge of the dough reaches the top of the filling. Then you press the dough lightly against it, continue to lift the paper and place the resulting fold on one side and also press it lightly. Then go a little further in a circle, lift the paper again and tip over the crease and press it on. All folds must point in one direction. So often until you're around. Finally, use the flat of your hands to squeeze and squeeze everything a little more, sprinkle a handful of almond leaves on the surface and brush the edge with a little cream.
- The baking time on the 2nd rack from the bottom is 25 - 30 minutes. The edge should be golden brown and crispy.
- Since I am still doing "kitchen inventory", I once used up a finished product with the poppy seed filling.
