Torta di marroni and Marroni Strudel |
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Torta di marroni INGREDIENTS
for the filling:
The pastry: add sugar, butter and salt to the flour using the milk to make a smooth round ball (like pasta dough). Place the dough in the fridge for 1 hour. The filling: boil the chestnuts in milk, cream, sugar, and vanilla essence for 1 hour. Blend the ingredients together. Chill, then add the eggs, liquor and salt. Roll out a thin layer of pastry and place it on a previously greased baking sheet. Spread the chestnut paste and place it in a pre-heated oven at 190°. Bake for roughly 90 minutes Serve warm with vinsanto.
Marroni strudel with persimmon sauce INGREDIENTS for the filling:
for the pastry:
for the sauce:
The filling: Boil the marroni in the milk, cream, sugar and cinnamon. Blend the ingredients together. The pastry: add butter and egg to the flour using warm water to make a smooth round ball (like pasta dough). Place the dough in the fridge for 1 hour. The sauce: peel the persimmons and blend them with the icing sugar and lemon. Whip the cream. Roll out a thin layer of pastry, add the filling and roll the strudel into shape. Brush with egg to seal the borders. Place in a pre-heated oven at 180°. Bake for roughly 25-30 minutes. When the strudel has cooled pour the sauce over it and add tufts of whipping cream. |
"A trip through the sweet Mugello Territory"
