Amager cakes with caramelized pears

Ingredients for Amager cakes with caramelized pears

Instructions for Amager cakes with caramelized pears

To prepare the Amager cakes with caramelized pears recipe, please follow these instructions:

Linsedej:
Crumble butter, hazelnut flour, flour flour and flour and mix the dough with egg whipped egg. Leave it cool for at least 2 hours.

Caramelized pears:
Put a thick pot over heat, add honey, apple vinegar and ginger and let it bubble up to caramel. Cut whole, chopped pears into coarse tern, turn them into the honey vinegar mixture and let them warm through. Cool off.

Roll out the lens dough for approx. 3 mm. thickness. Take a round cake jug or the shape you want and cut as many bottoms as you need, which goes two per. cake.

Take half the bottoms and place them on a baking sheet with paper. Put a spoonful of pear in the middle of each cake. Do not fill in too much.

Then take the remaining bottoms and put them on as low. Carefully push the cover with a fork along the entire edge of the cake.

Brush the lid with a little egg yolk and sprinkle with a little cane sugar and hazelnut flour.

Bake the cakes in a preheated oven at 200 degrees C for 15-20 minutes until golden and slightly crisp.

Eat warm or cold

tips:
Hazelnut flour is just finely blended hazelnuts