Gluten-free plum pastries
The season of plums - for men it means burning plums, for women baking plum cakes - proverbial pies.
Ingredients
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- 100 ml warm milk
- 1 spoon of sugar
- ½ cube of yeast
- 600 g Bakery mix Liana
- pinch of salt
- 70 g of sugar
- 120 ml of oil
- 1 yolk
- 300 ml of milk
Filling
- 1 kg of plums
- 1 egg for brushing
- powdered sugar for sprinkling
- Bakery mix Liana or rice flour Liana for sprinkling
- Prepare yeast from warm milk, sugar and yeast. Leave to ferment in a warm place for 15 minutes.
- Put all the raw materials for the dough together with the leavened leaven from the yeast into a food processor and mix a compact dough. Cover with foil and let rise in the heat for 60 minutes.
- Halve and pit the plums. Sprinkle the worktop with rice flour or Bakery mix and mix the dough. Divide into 4 parts and roll out each thinly into a rectangle with a thickness of 0.3 cm. Along the entire length, place the halves of the plums with the halved part facing down. We fold the dough over the plums, press the edges and cut into 1-2-3 pieces (depending on how big we want the pastry). We press all the edges properly so that the juice from the plums does not flow out. Place on a tray lined with baking paper, cover with a towel and leave to rise for 30 minutes.
- Brush with beaten egg before baking and bake in a heated oven at 190°C for 15 minutes. Sprinkle with powdered sugar before serving.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 100 ml warm milk
- 1 spoon of sugar
- ½ cube of yeast
- 600 g Bakery mix Liana
- pinch of salt
- 70 g of sugar
- 120 ml of oil
- 1 yolk
- 300 ml of milk
Filling
- 1 kg of plums
- 1 egg for brushing
- powdered sugar for sprinkling
- Bakery mix Liana or rice flour Liana for sprinkling
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