Tag Archives: almonds

Cherry Pie

Homemade Cherry Pie.

Ingredients:

For pastry:

  • 250 g plain flour
  • 50 g sugar
  • 150 g cold butter, cubed
  • 2 – 3 tbsp cold water

For filling:

  • 150 g ground almonds
  • 4 tbsp sugar
  • 2 tbsp plain flour
  • 4 tbsp melted butter
  • 500 g sour cherries + 5 tbsp sugar
  • egg

Method:

For the pastry: In a large bowl mix flour, sugar and cold butter until the mixture resembles crumbs. Add cold water, mix together and form a ball. Wrap in cling film and chill.

For the filling: In a bowl mix ground almonds, sugar, flour and melted butter.

cherry pie

Preheat the oven to 180° C. Grease the pie dish ( 23 cm ).

Remove the pastry from the fridge. Roll out until big enough to line the tin. Chill in the fridge.

cherry pie

Spread the almonds mix over the base. Top with the cherries & sugar. Roll the trimmings together into a square. Cut out 7 – 8 strips. Weave the strips of pastry evenly over the fruit to create a lattice pattern and push them into the edge of the tart. Trim the overhang of pastry, brush the lattice with the egg, then scatter with sugar. Bake about 1 hour. Enjoy !!!!!

Tarta z wisniami

Skladniki:

Na ciasto:

  • 250 g maki
  • 50 g cukru
  • 150 g zimnego masla, pokrojone w kostke
  • 2 – 3 lyzki zimnej wody

Na nadzienie:

  • 150 g zmielonych migdalow
  • 4 lyzki cukru
  • 2 lyzki maki
  • 4 lyzki masla, stopione
  • 500 g wisni + 5 lyzek cukru
  • jajko

Wykonanie:

Na ciasto: W misce wymieszac make, maslo i cukier az powstanie kruszonka. Dodac zimna wode i polaczyc skladniki. Uksztaltowac kule. Zawinac w folie i wlozyc do lodowki.

cherry pie

Na nadzienie: w misce wymieszac migdaly, cukier, make i stopione maslo.

Nagrzac piekarnik na 180° C. Forme na tarte ( 23 cm ) wysmarowac tluszczem.

cherry pie

Ciasto wyciagnac z lodowki. Rozwalkowac na wielkosc formy do tarty. Wtawic do lodowki.

Miksture z migdalow wylozyc na spod tarty. Wylozyc wisniami z cukrem. Resztki ciasta rozwalkowac i wyciac 7 – 8 paskow. Ulozyc na gorze tarty. Wysmarowac jajkiem i posypac cukrem. Piec okolo godziny. Smacznego !!!!

cherry pie

 

St. Martin’s Croissants

St. Martin’s croissants are made from the Danish pastry with layers of poppy seeds filling, they are dominant in Poznan. The tradition of baking them was born there on November 11, 1891, when the Rector of St. Martin’s Parish, Jan Lewicki, asked the faithful to do something for the poor, just like their patron used to do. Jozef Melzer, a confectioner from a local confectionery, who also attended the Mass, managed to persuade his boss to bake the croissants. The wealthier dwellers of Poznan bought the delicacy, whereas the poor were given the croissants for free.

Ingredients:

For pastry:

  • 1 kg plain flour
  • 400 ml warm milk
  • 20 g fresh yeast
  • 2 eggs + 1 egg yolk, room temperature
  • 120 g sugar
  • ½ tsp salt
  • 120 g butter, room temperature
  • 300 g, cold

For filling:

  • 500 g white poppy seeds
  • 250 g sugar
  • 250 g honey
  • 100 g almonds, ground
  • 85 g raisins
  • 2 tbsp orange peel
  • 300 g lady fingers biscuits
  • 85 g butter
  • 4 – 5 eggs

For glaze:

  • 200 g icing sugar
  • 2 tbsp water ( or more )
  • 100 g almonds, chopped

Method: 

For filling: place the poppy seeds on a sieve and rinse them. Transfer them to the pan cover with water and cook on a low heat for 30 minutes. Drain and grind three times. Soak the raisins in a hot water for 15 minutes then drain and chopped. Melt the butter, add the honey and sugar. Add raisins, almonds, orange peel and heat for a minute. Add minced poppy seeds and cook for 5 minutes constantly stirring. Leave to cool then add crushed lady fingers biscuits and eggs. Mix everything well and chill.

st martins croissants

For pastry: Freeze 300 g butter. In a small bowl mix together yeast, 2 tbsp sugar, 3 tbsp flour and 100 ml warm milk. Cover and leave to rise for 20 minutes. Melt the butter and leave for later. Mix eggs + egg yolk with sugar until thick. In large bowl sift the flour. Add the yeast mixture, mixed eggs, warm milk and salt. Knead the pastry and add the melted butter and knead again for a while. Leave the pastry in a large bowl, cover with towel. Leave to rise for 30 – 45 minutes.

Grate the frozen butter and chill in a fridge.

Place the pastry on a board and roll it out to make rectangular. Cover two-thirds with chilled butter and fold the pastry into thirds. Seal the ends and roll it out again. Fold again into thirds and chill in fridge for 30 minutes. Repeat rolling and folding 3 times. Remove pastry from the fridge, roll it out ( about 5 mm thick ) and cut into triangles. Cover each triangle with filling and form a crescent shape starting from the bottom of the triangle. Place the croissants on the baking sheet and leave to rise. Bake in preheated 180 ° C oven 25 – 30 minutes.

st martins croissants

Brush the croissants with glaze and sprinkle with chopped almonds. Enjoy!!!

Rogale Marcinskie

Skladniki:

Na ciasto:

  • 1 kg maki
  • 400 ml mleka, cieple
  • 20 g swiezych drozdzy
  • 2 jajka + 1 zoltko
  • 120 g cukru
  • ½ lyzeczki soli
  • 120 g masla, temperatura pokojowa
  • 300 g masla, zimne

Na nadzienie:

  • 500 g bialego maku
  • 250 g cukru
  • 250 g miodu
  • 100 g migdalow, zmielonych
  • 85 g rodzynek
  • 2 lyzki kandyzowanej skorki z pomaranczy
  • 300 g biszkoptow, pokruszonych
  • 85 g masla
  • 4 – 5 jaj

Na lukier:

  • 200 g cukru pudru
  • 2 lyzki wody ( lub wiecej )
  • 100 g posiekanych migdalow

Wykonanie:

Na nadzienie: Mak wyplukac na sitku i przelozyc do garnka, zalac woda i gotowac na malym ogniu okolo 30 minut. Odsaczyc i zmielic 3 razy. Rodzynki zalac goraca woda, zostawic na 15 mminut, odsaczyc i posiekac. Roztopic maslo, dodac miod, cukier. Dodac rodzynki, migdaly i skorke z pomaranczy. Gotowac przez minute. Dodac zmielony mak i gotowac caly czas mieszajac przez 5 minut. Wystudzic i dodac rozkruszone biszkopty i jajka. Wszystko dokladnie wymieszac. Odstawic do lodowki.

st martins croissants

Na ciasto: zamrozic 300 g masla. W malej misce wymieszac razem drozdze, 2 lyzki cukru, 3 lyzki maki i 100 ml cieplego mleka. Przykryc scierka i pozostawic do wyrosniecia 20 minut. Maslo roztopic i odstawic na pozniej. Jajka i zoltko ubic z cukrem na puszysta mase. Make przesiac do duzej miski, dodac rozczyn, ubite jajka, mleko i sol. Ugniesc ciasto, dodac roztopione maslo i ponownie ugniesc ciasto. Ciasto w misce przykryc scierka i pozostawic do wyrosniecia na 30 – 45 minut.

Zetrzec maslo na tarce i chlodzic w lodowce.

st martins croissants

Wyrosniete ciasto rozwalkowac na prostokat. Na dwie- trzecie ciasta wylozyc maslo i zlozyc do srodka na 3. Docisnac i skleic i ponownie rozwalkowac na prostokat. Zlozyc jeszcze raz na 3 i wlozyc do lodowki na 30 minut. Powtorzyc walkowanie i skladanie 3 razy. Wyciagnac ciasto z lodowki rozwalkowac na prostokat o grubosci 5 mm. Wyciac trojkaty i na kazdy nalozyc nadzienie . Zwijamy rogale zaczynajac od podstawy. Gotowe rogale ukladamy na blaszce i pozostawiamy do wyrosniecia. Pieczemy w nagrzanym piekarniku do 180 °C przez 25 – 30 minut.

st martins croissants

Lukrujemy i posypujemy posiekanymi migdalami. Smacznego!!!!

Recipe taken from artkulinaria.pl

 

Amaretto Cheesecake

I baked this Amaretto cheesecake for my friends. Now it is time to share the recipe with you.

Ingredients:

For the base: 

  • 180 g digestives
  • 50 g butter, melted

For the cheesecake

  • 750 g cottage cheese, 3 x minced
  • 400 g condensed milk
  • 4 eggs
  • 1 tsp almond extract
  • 80 ml Amaretto
  • 1 tbsp potato flour
  • 100 g toasted flaked almonds

For the topping

  • 100 g icing sugar
  • 4 tbsp Amaretto
  • toasted flaked almonds ( optional )

Method

Line the bottom of 23 cm tin

Blend cookies and mix with melted butter then press on the base. Chill.

Amaretto cheesecake

Using mixer, mix the cottage cheese, add the condensed milk, all the time mixing. Add eggs, 1 at a time. Add Amaretto, almond extract and potato flour, mix together.

Preheat the oven to 150 ° C.

Pour the filling into chilled base. Bake for 65 minutes. Leave in the oven with open door. Chill overnight in the fridge.

For the topping mix Amaretto with icing sugar. Pour over the cheesecake and sprinkle almonds on top. Enjoy!!!!!!

Sernik Amaretto

Skladniki

Na spod

  • 180 g ciastek digestive
  • 50 g masla, stopione

Na sernik

  • 750 g twarogu, 3 x zmielony
  • 400 g mleka skondensowanego
  • 4 jajka
  • 1 lyzeczka ekstraktu z migdalow
  • 80 ml Amaretto
  • 1 lyzka maki ziemniaczanej
  • 100 g prazonych platkow migdalow

Na dekoracje

  • 100 g cukru pudru
  • 4 lyzki Amaretto
  • prazone platki migdalow do dekoracji ( opcjonalnie )

Wykonanie

Amaretto cheesecake

Wylozyc spod tortownicy 23 cm papierem.

Ciastka zblendowac i wymieszac z roztopionym maslem. Spod tortownicy wylozyc ciastkami i wstawic do lodowki.

Uzywajac miksera, zmiksowac ser, dodac mleko skondensowane . Dodac jajka, jedno po drugim. Dodac Amaretto, ekstrakt migdalowy i make ziemniaczana. Wymiksowac wszystko razem. Na koniec dodac platki migdalow i wymieszac. Mase wylas na schlodzony spod.

Nagrzac piekarnik na 150 ° C.  Piec 65 minut. Zostwic w piekarniku do ostudzenia z otwartymi drzwiami. Chlodzic w lodowce przez noc.

Cukier puder rozetrzec z Amaretto. Wysmarowac gore sernika i posypac migdalami. Smacznego!!!!!!

Amaretto cheesecake

Linzer Cookies

Another sweet treat for Valentine’s or any day, Linzer cookies 🙂

Ingredients:

  • 290 g plain flour
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking powder
  • 95 g flaked almonds
  • 55 g light brown sugar
  • 225 g unsalted butter, softened
  • 65 g icing sugar + more for dusting
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 340 g raspberry jam or any favorite jam

Method

In a large bowl mix together flour, cinnamon, salt and baking powder.

In a food processor pulse almonds with brown sugar.

In another bowl whip together butter and icing sugar until creamy. Mix in egg, then vanilla and almond extract. Add almond and brown sugar mixture. Mixer set on low speed, slowly add flour and mix until well combined. Bring the dough together with your hands, wrap in cling film and let it rest in the fridge for 1 hour.

Preheat the oven to 180°C.

Roll the pasty until it is about 4 mm thick. Cut into heart shapes. Use a smaller cookie cutter to cut out the centers of half of the cookies.

Bake for about 12 minutes until edges are lightly golden. Cool on baking sheet. Spread raspberry jam over whole hearts, dust cookies with hear cut centers with icing sugar then place these cookies over tops. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

linzer cookies

Ciastka Linzer

Skladniki:

  • 290 g maki
  • 1 lyzeczka cynamonu
  • ½ lyzeczki soli
  • ½ lyzeczki proszku do pieczenia
  • 95 g migdalow w platkach
  • 55 g jasnego brazowego cukru
  • 225 g miekkiego masla
  • 65 g cukru pudru + troche do posypania ciastek
  • 1 jajko
  • 1 lyzeczki ekstraktu z wanili
  • ¼ lyzeczki ekstraktu z migdalow
  • 340 g dzemu malinowego lub innego

Wykonanie

W duzej misce wymieszac make, cynamon, sol i proszek do pieczenia.

W blenderze zmielic migdaly z brazowym cukrem.

W kolejnej misce zmiksuj maslo z cukrem pudrem na puszysta mase. Dodaj jajko, ekstrakt waniliowy i migdalowy. Wymieszaj wszystko razem. Dodaj zmielone migdaly z cukrem a na koniec make. Miksuj az wszystko sie polaczy. Ciasto zawin w folie spozywcza i odstaw do lodowki na godzine.

Rozgrzej piekarnik do 180°C.

Rozwalkuj ciasto na grubosc ok 4 mm. Nastepnie foremka do ciastek wytnij ksztalt serc. W polowie z nich wyciac mniejsze serce. Ciastka piec na blaszce wylozonej papierem do pieczenia, okolo 12 minut az lekko zbrazowieja. Niech ostygna na blaszce.

Ciastka z okienkiem oproszyc cukrem pudrem, a druga czesc posmarowac dzemem i sklej. Smacznego!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

linzer cookiesRecipe taken from Cooking Classy