Dessert of the day: persimmon and mascarpone biscuits
The persimmon season is about to end, but you can still have time to prepare a delicious dessert with it. This hot biscuit with bright slices of fruit will cheer you up and compensate for the lack of sun on a winter day.
Persimmon and mascarpone biscuit
Persimmon varieties are best for this recipe " Sharon. "
COOKING TIME :
NUMBER OF PORTS:
Cheese ( mascarpone :)
In a small scoop or saucepan, mix a glass of sugar with a glass of water and a pinch of cinnamon. Bring to a boil, reduce heat and simmer for about 5 minutes, stirring until mixture turns into syrup.
Rub the flour with cold butter, adding a pinch of salt and nutmeg, as well as a little water (3-5 tbsp. L.). Roll the ball from the dough and put it in the refrigerator for 30 minutes.
Cover the baking sheet with baking paper and oil it.
Put a ball of dough on paper and roll it out in a thin layer.
Mix the mascarpone with 1 tbsp. l sugar and a pinch of cinnamon.
Spread the mascarpone over the base and lay the thinly sliced persimmons on top. Carefully wrap the sides of the dough.
Break the egg, beat it with a fork and grease it with the edges of the biscuit and the filling on top.
Bake in the oven at a temperature of 180 degrees for 30-35 minutes.
Serve a biscuit hot with your favorite tea.
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