Crispy plums and nuts pie
This cake is prepared with a semi-puff pastry, raisins, nuts and Greek yogurt. It comes out, neither too sweet nor too heavy, perfect for day to day. I see it as an excellent alternative to cookies in the morning, at night or at the snack bun.
Ingredients
MASS
150 g of force flour
75 g of butter with salt
4 tablespoons ice water
FILLING
250 g dried DOTTORI dried plums without carozo.
60 g peeled walnuts
375 g of sugary Greek yogurt (3 yogurts)
45 g flour
10 g vanilla sugar
1 spoon of sugar
Steps
- We prepare the MASS: In a bowl we sift flour. Add 1/2 teaspoon of salt and mix it with flour. Add the butter (cold, from the fridge) diced. With the help of the kneader, or alternatively with two knives, we crush the butter together with flour until it becomes crumb (this crumb at the time of baking is going to become small sheets). You can also grate the butter with a large hole grater. We work until all flour and butter interrelate forming crumb. We add water and with the help of a spoonful we mix everything and make a ball.
- At first add only 3 tablespoons of water. If you manage to make a ball, don't add the fourth. With the help of the hands, squeezing but without kneading !, we finished forming the ball. We wrap it in a transparent film and send it at least 30 minutes to the refrigerator. While the dough rests, we make the YOGURT preparation: In a bowl we put the yogurt and add the vanilla sugar. We mix everything very well.
- We add the flour and mix again very well, so that there is not even a lump.
- After the indicated time we take the dough out of the fridge and, with the help of a roller, we make a circle on the table sprinkled with flour. We line the mold with the dough. We pass the roller by the edge of the mold to trim the remaining dough.
- With a fork we puncture the dough in several places and We add the PLUMS above We add the NUTS. We put the yogurt preparation on top.
- Bake 40-45 minutes at 200C in the oven, previously heated for 20 min. Ready, TO BIT !!!!!