I’ve already written about how much I love autumn – its colors , smells and cooler days . I mostly love autumn’s ‘ Winter sun ‘ and walks while rustling leaves underfoot. No, I won’t become a poet right now, do not worry…
What I do not like about autumn are colds. I have a feeling that everyone around me is sick, their nose is running, they are coughing, complain . I was very proud of my ‘ not so tough’ immunity for not following this trend – but obviously I was looking forward too soon. The last two days I was at home, in bed although it’s such a beautiful weekend, just ideal to spend in the nature. I caught a nasty cold, so I’m trying to recover by the beginning of the workweek .
However, as usual , I’m not totally at peace… I am cookind a lot – cause it makes me happy ;) I made some sweet bagels for breakfast, a mushroom goulash for lunch , energy truffles for dessert … the recipes for all of these will be on the blog soon, but firs I need to post some recipec I owe you. I made these pastry pillows are because I had some leftover dough when I made whole wheat galette recently. I filled them with jam and baked and I got tasty, crunchy biscuits with a soft filling. I recommend them sincerely, in the version with or without whole-wheat flour .
- 150 g whole wheat flour
- 100 g plain flour
- a pinch of salt
- 25 g brown sugar
- 110 g butter
- 1 egg
- 3-4 spoons of cold water
- icing sugar
- 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, knead the dough. If necessary, add another tablespoon or two of cold water.
- Switch to a floured surface and knead a smooth dough.
- Roll out the dough to a thickness of 2 mm.
- Using a glass cut circles in the size you like, place around half a teaspoon of jam in every circle and fold. Press the edges with a fork so they do not open during baking. Transfer them to a baking sheet lined with parchment paper
- In a preheated oven at 200 ° C bake them until they start to color, about 15 minutes.
- Still hot roll in powdered sugar and allow to cool. Keep in a tin jar. Bon appetit!