INGREDIENTS
- Time:
- – Egg 1.
- – Yolk 1.
- – Butter 200 g.
- – Grated cheese 200 g.
- – Lemon zest.
- – Flour 0000 400 g.
- – Baking powder 1 tbsp.
- – Sal 1 cdta.
- Stuffed:
- – Quince sweet 500 g.
- Ligue:
- – Egg.
- – Crema or queso crema.
- – Grated semi-hard cheese
SALTY Pastafrola: It has cheese and quince Do you dare to do that recipe?
PROCEDURE:
1. For the dough, in a bowl, beat the butter with the cheese, the egg and the yolk till creamy.
2. Add the lemon zest and combine.
3. Combine the blended dry elements (flour, powder and salt) and start to drink with the earlier combination, with out kneading till the elements are mixed.
4. Cowl and place within the fridge for half an hour. Break along with your arms and combine once more to provide it warmth so you may stretch simply.
5. Divide into two unequal components (1/3 and a pair of/3). Reserve the third.
6. Stretch the two/3 to three mm and type a 24 cm cake mould.
7. For the filling, soften the candy in a bain-marie with the water and port and fill evenly, making a 1 cm spiral on the base and pour the ligue on prime.
8. For the strips, roll out the remaining third of the dough. Place it on a plate and place it within the fridge or freezer in order that it is rather agency. Minimize the strips. Interlace the sq. by gluing to the perimeters.
9. Cook dinner in a medium oven till the cake has set.
