Syrupy Pastry Florets

09/10/2013
Rositsa Ivanova
fromRositsa IvanovaNovice2156725
"Theres a special place in my heart and stomach for Syrupy Pastries "
Preparation35 min.
Cooking40 min.
Тotal75 min.
Cook
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Ingredients

  • milk - 2 cups (500 ml)
  • eggs - 2 - 3
  • salt - 1 tsp
  • sugar - 1 tablespoon
  • yeast - 1 packet fresh (2 4/5 tbsp (42 g))
  • flour - about 2 lb (1 kg) of elastic medium - soft dough
  • nuts - 1 2/3 cups (400 g) ground walnuts, pistachios
  • orange zest - sliced orange peels from 1
  • butter - 1/2 cup (125 g) to spread on the crusts
  • for the syrup
  • butter - 1/2 cup (125 g)
  • sugar - 2 1/2 cups (600 g)
  • water - 1 4/5 cups (450 ml)

Preparation

The yeast is dissolved in the slightly warm milk. Knead up an elastic medium-soft dough by adding eggs, salt, sugar and flour in stages. Form a ball that is placed in a bowl to rise.

Once risen, knead again and divide it into 7-9 balls. Roll out each ball into a crust with a thickness of 5/64" (2 mm) (no thicker) and brush each thoroughly with some of the packet of melted butter, sprinkle it with plenty of chopped nuts, a bit of orange zest and stack them on top of each other.

The crusts are rolled tightly and florets are cut out with a thickness of 3/4″ (2 cm). Arrange them in a greased tray, about 1/2″ (1 cm) apart. Leave the tray in a warm place to rise again for 20 minutes. Put the pie to bake in a preheated oven at 392°F (200 °C). Leave the baked pie to cool for 3 hours, then soak it with sugar syrup made from the melted together 1 packet of butter, sugar and water in a pan on the stove.

Top the cold pie with warm syrup and cover it with a towel to brew.find similar recipes here

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