Pariziene cu fondant de mere

Much like the pufosenie with cornetti.Nu are complicated and who knows what is good for breakfast. Flux is actually apple apple cream that resembles the consistency of cream vanilie.E denser and performs very well in the oven.

We start with apple flux.

Ingredient:

• 200 g peeled and diced apples
• 2 oua
• 20 gr zahar
• 60 ml smantana
• 1 PLIC Zahar vanilat
• 15 grams potato starch or corn
• 60 gr unt
• 100 ml what

Put diced apples with sugar on fire and burned them:

Add 100 g water and let the heat until apples have absorbed all the water.

Mixing apples to reduce them in piure.Eu I played just a little because I feel like the apple.
Separately melt the butter and when cool add the cream, eggs, vanilla, cornstarch and mix until smooth.
we add the puree and cream obtained from heat until thick (attention must always mixed).

If you want to be very fine cream mix over all apples.
We leave the cream to cool.

The ngrediente aluat pariziene:

• 500 gr faina
• 20 gr drojdie
• 70 gr zahar
• 260gr lapte
• 50 gr unt
• sare (un VARF)
• 1 ou mediu

I made ​​the dough from machine bread . I put milk first and then gently heated egg, butter, sugar, flour and yeast at the end:

Incense 2 ore:

Divide dough into 7 balls.
Spread dough in the first rectangle:

With a knife edge, draw a line in half:

put flux on one side and the other one cut strip:

Close the top bringing a little cream over it,

And then form a roll with fasiutele and press ends:

They all sit on a tray lined with baking paper only and leave 45 minutes until double in size:

After 45 minutes:

Preheat oven to 200 degrees Brush them with egg mixed with a little milk and orange zest to sprinkle some poppy or almond flakes on top:

After 10-15 minutes they are ready. Baking time is for electric furnaces for the gas can vary between 15-30 minutes.

Loosen the belt: