Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 8 | 60 minuti |
Ingredients
| 320 g | apple |
| 460 g | puff pastry |
| 100 g | culatello |
| 50 mL | Blonde Orange Squeezed juice |
| 50 g | chopped hazelnuts |
| 1 | egg |
Preparation
- Peel and cut the apples into cubes.
- Pour the sugar and the Sterilgarda blond orange juice into a pan and heat for a few minutes
- Mix well to dissolve the sugar.
- Add the apples and cook them for about 15 minutes without completely losing their consistency.
- Pour everything into a bowl together with the chopped hazelnuts and let it cool.
- Cut the pastry into squares of about 15 cm per side, then place the thinly sliced culatello and the previously prepared mixture on top.
- Repeat the operation with the other parcels until all the ingredients are used up and fold the pastry in half, carefully sealing the edges.
- Brush the surface of the parcels with the beaten egg.
- Arrange the parcels on a baking tray lined with baking paper and bake at 200° for about 10/12 minutes until they are golden brown.
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