🍽️ Crispy Lard Pastries with Berry Filling

Name: Crispy Lard Pastries with Berry Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cube yeast; 170 ml milk; 500 g flour; 2 eggs; 2 egg yolks; 40 g sugar; 60 g butter; salt; vanilla pods; 1 l frying oil; 50 ml red wine; 25 g sugar; 250 g berries; 1 packet vanilla sugar; 2 tsp cornstarch; powdered sugar

560 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

1 cube yeast
170 ml milk
500 g flour
2 eggs
2 egg yolks
40 g sugar
60 g butter
salt
vanilla pods
1 l frying oil
50 ml red wine
25 g sugar
250 g berries
1 packet vanilla sugar
2 tsp cornstarch
powdered sugar

Instructions

1. Gently warm 100 milliliters of milk.
2. Crumble the yeast into the warm milk and stir until dissolved.
3. Mix the milk-yeast mixture with 150 grams of flour to form a pre-dough.
4. Lightly dust the pre-dough with flour.
5. Cover the pre-dough and let it rise for 20 minutes.
6. Beat the eggs, egg yolk, and sugar until creamy using a hand mixer.
7. Knead the final dough using the pre-dough, the remaining milk, the remaining flour, and the egg-sugar mixture.
8. Knead butter, a pinch of salt, and vanilla paste into the dough.
9. Cover the dough and let it rise at room temperature for 30 minutes.
10. Work the dough on a floured surface.
11. Roll the dough into a rectangle approximately 40 by 30 centimeters.
12. Cut 20 dough strips, each about 2 centimeters wide, from the long side.
13. Roll the dough strips into a snail-shell shape.
14. Place the dough rolls on a lightly floured cloth.
15. Let the dough rolls rise again until their volume has increased by three-quarters.
16. Heat the frying fat to 170 degrees Celsius.
17. Fry the pastries in batches for about 4 minutes until golden brown all over.
18. Place the finished pastries on kitchen paper.
19. Let the pastries cool down.
20. Bring wine, sugar, vanilla sugar, and 100 milliliters of water to a boil.
21. Allow the sugar to dissolve completely in the syrup.
22. Mix cornstarch with 1 tablespoon of water until smooth.
23. Wash, clean, and pick over the berries.
24. Stir the cornstarch mixture into the hot syrup.
25. Bring the mixture to a brief boil to thicken it.
26. Remove the pan from the heat.
27. Transfer the sauce into a bowl.
28. Place the berries into the syrup.
29. Let the berry filling cool down.
30. To serve, cut a lid off the pastry.
31. Add about 1 tablespoon of the berry filling into the pastry.
32. Place the lid loosely back on top.
33. Dust the pastry with powdered sugar.

Nutrition per serving

kcal: 560
Protein: 5 g · Fett/Fat: 49 g · Carbs: 25 g