Classical jam, embellished with the delicate presence of the Armelline and the intense aroma of the zibibbo

Ideal for breakfast, tarts and filling of desserts in general (Sacher cake above all).

It combines well with the goat cheeses, the grassful and those with medium seasoning

Ingredients:

apricots, sugar, liqueur wine zibibbo i.g.t. Sicily (4%), Limone juice, Zagara honey (2.5%), Armelline (0.2%). Gelitant: pectin.

Fruit used:
70 g per 100 g.

Total sugars:
52 g per 100 g.

Recipe

Puff pastry bundles with apples

Ingredients for 8 bundles:

• 2 packs of rectangular puff pastry
• 3 Golden apples
• the juice of 1 lemon
• cinnamon powder to taste
• brown sugar
• Apricot jam with zagara and zibibbo honey

Sweets, fragrant and rich in flavor, these bundles are really simple to make: excellent for breakfast or a nourishing snack.

Peel the destinations and cut them into thin slices, arrange them on a plate and sprinkle with the lemon juice, sprinkle with the cinnamon powder (a razed teaspoon will be needed), and put them aside for about half an hour to flavor. Meanwhile, turn on the oven and bring it to a temperature of 200 °, static mode.

Roll out the puff pastry on a surface and cut out 8 rectangles with a granted wheel. Distribute an abundant teaspoon of Extra apricot jam with zagara and zibibbo honey, place the apple slices and cover with another teaspoon of jam. Brush the edges with liquid cream or milk, close with another rectangle of pasta making the ends well adhere. Practice three cuts on the surface of the bundle, brush with the other cream and finally sprinkle with cane sugar.

Bake for 15/18 minutes or in any case until the sheet is golden brown. Let them cool well before enjoying them.