Ingredients
Pastry Dough (Pasta Frolla)
2 eggs
1 egg yolk
2 tablespoons sugar
150 grams butter (softened)
300 grams flour
2 tablespoons cold water
1 tablespoon finely grated lemon rind
1/2 teaspoon Magic baking powder
For Filling
2 cups peeled, cored and chopped fresh fruit such as apples or pears, or peaches, or figs
1/2 teaspoon vanilla (optional)
1/4 cup sugar
1/4 cup plain breadcrumbs
1 egg white, beaten
1 teaspoon vegetable oil
Eggwash (Optional)
2 egg whites, beaten
about 1 tablespoon table sugar
Directions
For dough
Work pastry dough ingredients into a fine malleable dough.
Shape into a ball. Cover with plastic wrap and allow to rest for about half an hour in the fridge.
For filling
Peel, core and chop fruit.
Add about 1 teaspoon vegetable oil in a pan.
Place the chopped apples or pears or figs in the pan and stew for about 5 minutes or until they are just a touch mushy.
Remove from heat. Allow to cool.
Add the beaten egg white and mix well.
Add the sugar and mix well.
Add the breadcrumbs and mix well.
To shape the fruit envelops
Roll out the dough to about 1/4 of an inch thick.
Cut squares with a seregated pastry cutter about 6 inches by 6 inches.
Place about 1 1/4 tablespoons of filling in the center and spread out a little but leaving apple room to close the edges.
Fold over the dough, but Not to the edge of the square, but rather 1/3 away from the edge, so that there is 1/3 left of the pastry dough to fold over (See picture). Press the flap with your fingers to the bottom side of the dough, and then fold over the remaining flap.
Press the sides of the envelop together with your fingertips or the side of a fork.
Place the fruit envelops on a cookie sheet lined with parchment paper with the seregated dough flap being on top.
Brush the tops of each envelop with the beaten egg whites. (Optional).
Sprinkle a touch of sugar on each envelop. (Optional)
Bake in a 350 F degrees oven until the crust is golden, about 20 minutes.
Cool.
Keep in fridge until needed.
Serve at room temperature.
Notes
A Rai Italian T.V. cooking show featured the fruit envelops shown in this entry. The shape of the fruit envelops is as was presented on the T.V. show but the measurements for the ingredients used are approximate.... Photo and comments: Mary Melfi. |
