John Myers
Prasselkuchen, the One with Crispy Effect
The perfect prasselkuchen, the one with crispy effect recipe with a picture and simple step-by-step instructions.
- 1 role Puff pastry or frozen
- 125 g Sugar
- 125 g Butter
- 220 g Flour
- 1 Glass Apricot jam
- 60 g Nuts, chopped or flakes
- Put the sugar, butter and flour in a bowl and mix together. Knead the initially very crumbly mass with your hands until the butter has combined well with everything and you can form a dumpling. Then use the whisk of the hand mixer to turn the dumpling into sprinkles.
- Preheat the oven to 180 °.
- Place the puff pastry on a baking sheet with baking paper, spread the jam generously over it and spread the crumble over it and finally the nuts.
- The baking time on the middle shelf is approx. 20 – 30 minutes, depending on the oven. It should be golden brown. If the dough forms large bubbles in some places during baking, simply prick these several times with a wooden stick. They then collapse again.
Tip:
- The cake is made in a flash, has a super crispy bite and “tastes more difficult” than it is to make. Has addictive potential and you can prepare it super quickly (provided you have puff pastry in the house) when a surprise visit has been announced. For me it took 40 minutes – from laying out the dough to eating, including cooling down. If you don’t have puff pastry on hand, you could make it with a shortcrust pastry. However, it then tastes a little different and it takes a little longer to prepare.
Facebook Comments