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Acest desert este varianta perfecta si super rapida pentru a avea ceva dulce in mai putin de jumatate de ora. Realizat cu ingrediente la indemana, din aluat de foietaj pufos, dar in acelasi timp crocant si dulce.
Ca si crema de branza puteti folosi atat mascarpone, cat si crema clasica, cum ar fi cea de la Philadelphia. Pentru fructe eu am ales nectarinele, pentru ca sunt mare fan nectarine, dar puteti folosi afine, capsuni, visine sau orice alt fruct aveti la indemana.
De asemenea, fructele pot fi fructe proaspete, sau fructe macerate cu putin zahar si scortisoara, dar puteti alege si un gem gata preparat.
Romana
Foietaj cu crema de branza si nectarine
Acest desert este varianta perfecta si super rapida pentru a avea ceva dulce in mai putin de jumatate de ora. Realizat cu ingrediente la indemana, din aluat de foietaj pufos, dar in acelasi timp crocant si dulce.
Servings: 8 bucati
Ingredients
- 1 aluat de foietaj dezghetat
- 200 g crema de branza sau mascarpone
- 1 lingurita esenta vanilie
- 2 linguri zahar pudra
- 200 g nectarine (aproximativ 3-4 bucati)
- 1 lingura zahar alb
- 1 lingurita zeama de lamaie
- 1 ou batut
Instructions
- Dezghetam aluatul aproximativ 45 minute la temperatura camerei sau il puteti lasa peste noapte in frigider.
- Preincalzim cuptorul la 200 de grade Celsius, caldura sus jos. Pregatim o tava cu hartie de copt.
- Intr-un bol mixam crema de branza (eu am folosit mascarpone) cu zaharul pudra si vanilia. Acoperim cu o folie de plastic bolul si lasam la frigider pana pregatim restul ingredientelor.
- Taiem fructele pe jumatate si le feliem subtire. Fiecare felie o putem injumatati ulterior. Le punem intr-un bol, impreuna cu zaharul alb si zeama de lamaie.
- Intindem aluatul pe care il taiem in 12 felii egale (daca le vreti mai mari, le puteti taia in 8). Cu ajutorul unui cutit, taiem usor in jurul fiecare felii cate o margine de aproximativ 1 cm.
- Inauntrul fiecarui chenar creat, facem mici intepaturi cu ajutorul unei furculite, pentru a evita umflarea aluatului.
- Batem oul si ungem fiecare bucata cu ou.
- Punem cate o lingura de crema in centrul fiecare bucati si cate 3-4 felii de fructe deasupra.
- Dam la cuptor pentru 15-20 minute sau pana cand foietajul devin usor auriu pe margini.
- Servim atat cald cat si rece. Se pastreaza foarte bine acoperite la frigider pentru 3-4 zile.
English
Nectarine cream cheese danish pastry
This dessert is the perfect and super fast way to have something sweet in less than half an hour. Made with handy ingredients, from fluffy puff pastry dough, but at the same time crunchy and sweet.
Servings: 8 pieces
Ingredients
- 1 puff pastry defrosted
- 200 g cream cheese or mascarpone
- 1 tsp vanilla essence
- 2 tbsp powder sugar
- 200 g nectarines (approx 3-4 pieces)
- 1 tbsp sugar
- 1 tsp lemon juice
- 1 egg beaten
Instructions
- Thaw the dough for about 45 minutes at room temperature or you can leave it in the fridge overnight.
- Preheat the oven to 200 degrees Celsius, heat up and down. Prepare a tray with baking paper.
- In a bowl mix the cream cheese (I used mascarpone) with powdered sugar and vanilla. Cover the bowl with plastic wrap and leave it in the fridge until the rest of the ingredients are ready.
- Cut the fruit in half and slice them thinly. You can halve each slice again. Put them in a bowl, together with the white sugar and lemon juice.
- Spread the dough and cut it into 12 equal slices (or 8 if you want them bigger). Using a knife, lightly cut around each slice an edge of about 1 cm.
- Inside of each border, make small stings with a fork, to avoid swelling of the dough.
- Beat the egg and grease each piece with egg.
- Put a tablespoon of cream in the center of each piece and 3-4 slices of fruit on top.
- Bake for 15-20 minutes or until the puff pastry turns slightly golden on the edges.
- Serve both hot or cold. You can keep them very well covered in the refrigerator up to 3-4 days.
And don’t forget to tag me if you try this recipe! @alexachivulescu <3
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