Fruit crescent recipe by of 22-11-2012 [Updated on 29-04-2020]
These fruit crescents are the work of my husband, yes, a few Sundays ago he decided to try his hand at preparing a quick dessert since I hadn't had the time. He took the recipe from one of my volumes of the encyclopedia of Italian cuisine, and he managed to prepare some really delicious shortbread biscuits filled with fruit, this is for the stars that when he gets into the kitchen, he too manages to bake dishes really not bad :) Well girls, as you know today my friend Flavia leaves and after 4 days spent together the idea of having to say hello makes me a little sad because I don't know when we'll see each other again, and I can't stand the idea that Elisa has to grow up without her, so you will excuse me if I have a few words to spend this morning ... I greet you and we will read you tomorrow when my mood will hopefully be improved, kisses: *
How to make fruit crescents
Prepare the shortcrust pastry by putting the flour with the sugar and yeast in a bowl, make a hole in the center and put the egg yolks, the grated lemon peel, the butter cut into chunks and the vanilla essence
Begin to work the pastry starting from the center and gradually absorb all the flour.Form a pan and leave it to rest in the fridge for about twenty minutes
In the meantime, soften the raisins in the contreau liqueur, peel and cut the pear and apple into very small pieces.
Put the pieces of apple, pear, the softened raisins and the jam in a bowl
mix everything so that the jam acts as a binder
Take the pastry back and roll it out into a sheet a few millimeters thick.With a 12 cm pastry cutter, cut circles and place a spoonful of fruit on the pastry discs
Close in a crescent and seal the edges well
Brush the fruit crescents with egg white, place them on a baking tray covered with parchment paper and bake at 180 °.
Cook for about 15/20 minutes then let it cool and sprinkle with icing sugar and serve