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Glarner Pastete

Name: Glarner Pastete
Prep time: PT45 minutes
Cook time: PT30 minutes
Total time: PT1 hour 15 minutes
Yield: 8
Cuisine: Switzerland
Ingredients: 500 g Puff pastry; 150 g Dried prunes (pitted); 2.5 dl Hot water; 2 tbsp Kirsch; 1 tsp Cinnamon; 120 g Ground almonds; 50 g Sugar; 1 tbsp Lemon juice; 1/2 tsp Lemon zest; 1 large Egg; for dusting Powdered sugar

A traditional Glarus specialty, this sweet puff pastry tart is divided in half, one side filled with a sweet almond paste and the other with a prune (plum) filling. It's often decorated with a floral pattern and dusted with powdered sugar.

준비 시간45 minutes

조리 시간30 minutes

총 시간1 hour 15 minutes

1회 제공량8

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
For the prune filling: Place the dried prunes in a bowl, cover with hot water, and let steep for at least 2 hours or overnight. Drain the prunes, reserving some of the soaking liquid. Puree the prunes with kirsch and cinnamon until a thick paste forms. If too thick, add a tablespoon of the reserved soaking liquid.
2
For the almond filling: In a bowl, mix ground almonds, sugar, lemon juice, lemon zest, and the egg until a creamy, spreadable paste forms.
3
Preheat oven to 200°C (400°F). Roll out half of the puff pastry to about 5mm thickness and cut into a 27cm (10-inch) circle. Place on a baking sheet lined with parchment paper.
4
From the remaining puff pastry, cut 2cm wide strips. Brush the edge of the pastry circle with water and arrange the strips around the edge to create a rim.
5
Spread the prune filling on one half of the pastry base and the almond filling on the other half, leaving the 2cm border clear.
6
Roll out the second half of the puff pastry and cut another 27cm circle. Cut 8 radiating slits from the center towards the edge, creating a petal-like effect. Place this pastry lid over the fillings, aligning it with the base. Gently press the edges to seal.
7
Bake for approximately 30-35 minutes, or until the pastry is golden brown and puffed.
8
Let the Glarner Pastete cool completely on a wire rack. Dust generously with powdered sugar before serving.

요리 기록 추적

💡 전문가 팁

✓To create a more decorative, flowery look, you can add half-moon shapes cut from leftover pastry along the petals of the top layer before baking.
✓If the pastry seems too soft to handle, chill it in the refrigerator for about 15-30 minutes before proceeding.
✓Traditionally, the Glarner Pastete is made with a specific floral pattern, but a simple round tart with decorative slits is also acceptable.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Some historical recipes mention a filling made with apples and raisins instead of prunes.
Individual, smaller versions of the Glarner Pastete are known as 'Beggeli' and are filled with either prune or almond paste.