Pyrizhkyby Rachel Clarke |
| Preperation time: 15 mins Cooking time: 30 mins Serves: 5 |
| Recipe Ingredients |
| 25g ground almonds, 500g shortcrust pastry, 150g walnuts, roughly chopped, 3 tsp white rum, 50g unsalted butter, 75g icing sugar, 1 large egg yolk, 1 large egg, beaten, granulated sugar for sprinkling, whipped double cream and cinnamon to serve |
| Recipe Method |
| Dust a clean surface with flour and roll out the
pastry (to about 3mm thick), sprinkling it with the ground almonds
as it is rolled out. In a bowl beat together the butter and icing sugar. Add the egg yolk and gently fold in the walnuts and rum. Cut the pastry into 12 squares. Put a small spoonful of the walnut mixture onto the centre of each square. Brush the edges of the pastry with the beaten egg. Fold into a triangle and seal. Brush with some more beaten egg. Sprinkle the sugar over the triangles and bake in the oven for 30 minutes at 180c until golden. Dust the double cream with cinnamon and serve with the turnovers. |
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