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 Galette with Hazelnut Streisel Recipe
Dear cooks, I suggest you cook a stunningly delicious biscuit with apples and pears under a crunchy nut streusel. The cake the next day turns out even tastier. It is very pleasant to work with the test.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
For streisel:
For decor:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Prep Time 15 minutes
Cook Time 60 minutes
Servings
Ingredients
For the dough:
For filling:
For streisel:
For decor:
Instructions
  1. In the bowl of a blender, mix flour, salt, diced butter until coarse crumbs form. Fill it with ice water.
    In the bowl of a blender, mix flour, salt, diced butter until coarse crumbs form. Fill it with ice water.
  2. Beat until the dough comes together in a ball. Transfer the dough to the work surface, collect all the crumbs, mix a little and form a disk. Wrap in plastic wrap and refrigerate for 1 hour.
    Beat until the dough comes together in a ball. Transfer the dough to the work surface, collect all the crumbs, mix a little and form a disk. Wrap in plastic wrap and refrigerate for 1 hour.
  3. Wash the fruits, cut in half, remove the seed pods (peel if desired), cut into thin slices. Put it in a bowl, add sugar, salt, cinnamon, lemon juice, mix. Postpone.
    Wash the fruits, cut in half, remove the seed pods (peel if desired), cut into thin slices. Put it in a bowl, add sugar, salt, cinnamon, lemon juice, mix. Postpone.
  4. Fry the nuts in a frying pan until a nutty taste appears, remove from the heat, cool, peel and chop coarsely. I have peanuts, but cashews, walnuts, almonds will do.
    Fry the nuts in a frying pan until a nutty taste appears, remove from the heat, cool, peel and chop coarsely. I have peanuts, but cashews, walnuts, almonds will do.
  5. For the streusel, mix sugar, flour and diced butter in a bowl. Grind into coarse crumbs.
    For the streusel, mix sugar, flour and diced butter in a bowl. Grind into coarse crumbs.
  6. Add the nuts and stir.
    Add the nuts and stir.
  7. Cover the baking tray with parchment. Roll out the dough on a floured surface into a circle with a diameter of 35-40 cm and transfer to a baking sheet. Sprinkle the center evenly with starch, not reaching the edge of 5 cm. Distribute the fruit evenly.
    Cover the baking tray with parchment. Roll out the dough on a floured surface into a circle with a diameter of 35-40 cm and transfer to a baking sheet. Sprinkle the center evenly with starch, not reaching the edge of 5 cm. Distribute the fruit evenly.
  8. Place the streusel on top of the filling and wrap the edges, forming folds.
    Place the streusel on top of the filling and wrap the edges, forming folds.
  9. Brush the edges with the remaining fruit juice and sprinkle with almond leaves. And you can lubricate with whipped with 1 tsp of water and egg yolk. Bake in a preheated 200 degree oven for 45-50 minutes.
    Brush the edges with the remaining fruit juice and sprinkle with almond leaves. And you can lubricate with whipped with 1 tsp of water and egg yolk. Bake in a preheated 200 degree oven for 45-50 minutes.
  10. Cool the finished biscuit, sprinkle with powdered sugar and decorate with confectionery sprinkles.
    Cool the finished biscuit, sprinkle with powdered sugar and decorate with confectionery sprinkles.
  11. Enjoy your tea!
    Enjoy your tea!
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