Pastelito de mil hojas (tusindbladskager)

Ingredients for Pastelito de mil hojas (tusindbladskager)

Instructions for Pastelito de mil hojas (tusindbladskager)

To prepare the Pastelito de mil hojas (tusindbladskager) recipe, please follow these instructions:

Dough:
Crumble flour, butter and salt in a bowl and add lemon juice and egg yolk. Bring the cold water for a little while and knead the dough until it is uniform and smooth.

Put a dish over the dough and leave it for half an hour in a cold place. Roll it out in a square that is 80x80 cm. Brush with a layer of half melted butter and sprinkle a little flour on. Smooth the flour with the palm of the hand so that it is soaked by the butter. Put the dough twice. Butter and flour dough as before and fold it together. Continue until it is 20x20 cm. Roll it again until it's 40x40 cm. Make sure the dough does not hang to the table. Cut the edges with a knife so the dough is completely square. Cut 36 pieces out of it.

Stir the quail marmalade with the wine and add 1 teaspoon. On each of the 18 squares. Place the other squares in a slant to form a star with 8 tips. Squeeze the dough well together about the filling and form the dough for flowers.

Syrup
Boil sugar and water for as long as sugars are formed when sugar is dripped into ice-cold water. Remove the pan from the heat and add the vanilla extract. Put on the lid and hold the icing hot while the cakes are frying.

cooking:
Apply 2 stews to the frying pan: First make a layer of flowers in one saucepan and when they start to swell, but before they turn brown, they are moved by means of a cavity into another pot where the grease is hotter. Let them dripping on several layers of greasy household paper. Dip them into the sugar layer and put them immediately on serving dishes.

tips:
These pastelitos can also be used filled with meat or seafood and served as a small starter. Of course, they should not be glazed.