My blogging activities have recently intensified – even though you can’t see it by the number of posts I publish. I’m preparing a surprise…
I’m very fond of this hobby of mine and I like how it’s developing and how I’m changing through the process. So I decided to turn a new page with yet another redesign – and a new platform.
Bloggers will know what I’m saying: I’m moving from Blogger to WordPress. It requires a lot of writing, copying, stacking, designing and organizing – and it is a process I enjoy. I have a lot of work to do, but I will inform you about the progress – keep your fingers crossed that the transition is painless and that you and I enjoy the new Life tastes like chocolate :)
And here’s the recipe for thess fine, autumn pies that I baked last weekend.
By clicking on these thumbnails you’ll see more photos…
- 250g wholemeal flour
- 250 g flour
- 50 g brown sugar (eg Demerara ) + 3 tablespoons
- prsohvat salt
- 220 g butter hladong
- 2 eggs + 1 egg
- 5 tablespoons cold water
- 5 pears ( I used of pear )
- 1 tablespoon honey
- 60 g raisins
- 2 tablespoons rum
- 1 vanilla pod
- 1 teaspoon cinnamon
- Mix the raisins with rum, cinnamon, honey and seeds from a vanilla pod. Let stand for 30 min. Then peel the pears and cut them into slices or small cubes and mix with the mixture of raisins.
- In a bowl, crumble the flour, salt and butter together with your fingers (you can use white flour for the whole amount ). Add sugar and mix. Put in the eggs and 4 tablespoons of water and knead the dough. If necessary, add another tablespoon or two of cold water. Switch to a floured surface and knead a smooth dough.
- Divide it into two parts, roll out the first one, and store the second in the refrigerator. Roll out the dough to a thickness of about 2-3 mm, and with a small bowl or saucer cut circles of a diameter of about 10 cm.
- Preheat the oven to 200 ° C, and line a wide baking sheet with baking paper.
- At the center of each circle of dough put a spoonful or two of stuffing and leave about 1 cm of dough without stuffing. Then fold the blank edges of the dough over the filling and press to connect.
- Whip that one remaining egg and brush the edges of the dough with it. Sprinkle each galette with about half a teaspoon of brown sugar.
- all this with the refrigirated part of the dough.
- Before baking, chill the prepared galette in the refrigerator (or even on the balcony if it's cold there) and bake for 20 min, ie until they brown.
- Serve warm or at room temperature. Bon appetit!
- P.S. If you have leftovers of the dough, cut it into circles or squares and put some little jam in the middle, fold and press the edges with a fork - bake for 15 minutes and roll in powdered sugar. Pastry pillows with jam are finished!