Pastry

Mašnice od lisnatog tijesta s marelicom

Name: Mašnice od lisnatog tijesta s marelicom
Cook time: 15 min
Total time: 15 min
Yield: 6 komada
Ingredients: 1 list lisnatog tijesta (iz hladnjaka); oko 6-7 tsp pekmeza od marelica; 1 žumanjak; 1 tbsp mlijeka; šećer u zrncima (perl šećer); šećer u prahu

Hrskavo lisnato tijesto punjeno voćnim pekmezom od marelica, oblikovano u nježne mašnice. Jednostavno se pripremaju i savršene su kao slatki zalogaj uz kavu ili...

Podijeli

Porcije

6 komada

Pečenje 15 minuta

Sastojci

1 list lisnatog tijesta (iz hladnjaka)
oko 6-7 tsp pekmeza od marelica
Za premazivanje
1 žumanjak
1 tbsp mlijeka
Za posipanje
šećer u zrncima (perl šećer)
šećer u prahu

Priprema

1
Zagrijte pećnicu na 190°C / 375°F (gornji i donji grijač) i obložite lim papirom za pečenje.
2
Razvaljajte lisnato tijesto i modlom promjera 10 cm (4 inch) izrežite krugove.
3
Na svaki krug stavite otprilike 1 žličicu pekmeza i razmažite.
4
Preklopite svaki krug na pola tako da dobijete polukrug, sa zaobljenom stranom okrenutom prema sebi.
5
Nožem napravite dva reza odozdo prema gore, ali nemojte rezati do kraja kako bi tijesto ostalo spojeno pri dnu.
6
Nježno savijte dva vanjska dijela prema sredini i lagano ih pritisnite prstima.
7
Srednju traku preklopite preko sredine i podvucite ispod kako bi pecivo tijekom pečenja zadržalo oblik mašnice.
8
Pomiješajte žumanjak i mlijeko pa smjesom premažite peciva. Pospite šećerom u zrncima.
9
Pecite oko 15-18 minuta, dok ne postanu zlatno smeđa i hrskava.
10
Ostavite da se malo prohlade i prije posluživanja pospite šećerom u prahu. Hrskavo lisnato tijesto sa slatkim punjenjem od marelica i lijepim oblikom mašnice - jednostavno, elegantno i savršeno za brzo pecivo.

Video

Apricot Bow Pastry Questions

Why did my bows unfold or lose their shape in the oven?

The middle strip has to be folded over the center and tucked underneath - that tuck is what anchors the bow while the puff pastry rises. If it only lies on top, the steam lifts it and the shape opens up. Press the folded edges lightly with your fingers before brushing, and make sure the two cuts stop short of the bottom so the dough stays connected.

Can I use a different jam instead of apricot?

Yes, any thick jam works - the important thing is consistency, not flavor. Apricot jam is fairly firm, so a runny jelly or a fruit spread with lots of liquid will seep out through the cuts during baking. If your jam seems thin, use a scant teaspoon per circle and keep it away from the edges.

What can I use instead of pearl sugar for the topping?

Coarse raw sugar or crushed sugar cubes give a similar crunch and hold up to the 190°C bake. You can also leave the pastries plain and dust them with powdered sugar once they have cooled - the recipe already lists powdered sugar for that. Don't dust before baking, as it simply melts away.

Can I prepare the bows in advance?

You can shape them ahead and keep them on the lined tray in the fridge, covered, until you are ready to bake. Brush with the egg yolk and milk mixture and add the pearl sugar just before they go into the oven so the surface stays dry and the sugar doesn't dissolve. Chilled pastry actually puffs better, so this step does no harm.

How do I store the baked pastries and keep them crisp?

Keep them at room temperature in a loosely covered container rather than an airtight one, since trapped moisture from the jam softens the puff pastry. They are at their best on the day they are baked. To revive day-old bows, warm them briefly in the oven and add the powdered sugar afterwards.

ukusni, testirani i spremni za inspiraciju

Istražite 400+ Ukusnih Recepata

Cake

Pridružite se našoj zajednici!

Naš newsletter nije prepun dosadnih ponuda – ispunjen je pravom vrijednošću. Dobijte ukusne recepte, uzbudljiva ažuriranja zajednice i još mnogo toga!