Apricot jam with honey from Zagara and Zibibbo, 240 gr
Classical jam, embellished with the delicate presence of the Aroma and intense aroma of the Zibibbo
Ideal for breakfast, tarts and filling of sweets in general (Sacher cakeover all).
Goes well with goat cheeses, the herborinated and at medium-seasoned ones
Apricots, sugar, liqueur wine zibibbo ia.g.t. Sicily (4%), lemon juice, honey from Zagara (2.5%), Armelline (0.2%). Gelling: pectin.
70 g per 100 g.
52 g per 100 g.
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 Q.B.
- Brown sugar
- Apricot jam with honey from Zagara and Zibibbo
Sweets, fragrant and rich in flavor, these bundles are really simple to make: excellent for breakfast or a nutrient snack.
Peel the goals and cut them into thin slices, arrange them on a plate and sprinkle with lemon juice, sprinkle with the powdered cinnamon (a ranging teaspoon will serve), and put them aside for about half an hour to saape. Meanwhile turn the oven and take it to a temperature of 200 °, static mode.
Spread the puff pastry on a floor and cut out 8 rectangles with a serrated wheel. Distribute an abundant teaspoon of each rectangleExtra jam of apricots with honey from Zagara and Zibibbo, place the apple slices and cover with another teaspoon of jam. Brush the edges with a liquid cream or milk, close with another rectangle of pasta, making the ends well. Practice three cuts on the surface of the bundle, brush with the other cream and finally sprinkled with cane sugar.
Bake for 15/18 minutes or in any case until the pastry is golden brown. Let them cool right before tasting them.