Fruit Galette on Pumpkin Dough Recipe
A great alternative to baking during Lent. True, the dough turns out a little dry, but in a casserole with stuffing it turns out very tasty.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Dough:
Filling:
Instructions
  1. Let’s do the test for the test. To do this, cut the peeled pumpkin into small pieces, add vegetable oil, water, salt and turn into a puree. If you get lumps, you can either strain through a sieve, or leave and knead together with them. Then they are not felt.
  2. Then add both flour, baking powder (not soda! ) and knead the dough. It should be soft, but not stick to your hands.
  3. Now roll it out into a rectangle, lubricate the surface with 1.5 tablespoons of oil and fold 1/3 of the dough.
  4. Then close the other end on top of the first addition. Roll it up again. (Note that you need to roll in one direction, either sideways or from the bottom up.) Repeat the procedure and, wrapped in polyethylene, put in the refrigerator for one hour.
  5. Then roll out the dough and put it in a mold.
  6. Fill the galette with the filling. For her, cut the fruit into medium cubes, mix with sugar and gelatin.
  7. Bake at t = 180 for about 30-40 minutes. Remove and allow to cool completely. This is necessary so that the juice from the fruit turns into jelly and does not flow out when slicing. enjoy your meal!!!
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