The simplest and quickest dessert I've cooked, but one of the most delicious. I made a big tray and over one hour. (The diet will wait until tomorrow :-))). For the first time I tried this delicious in Italy, returned to porazrovih prescription and found correct the blog of Manu . It can find a lot of authentic recipes from the region of Trento.
Il dolce più semplice e veloce che io abbia mai cucinato, ma uno dei più deliziosi. L'ho Fatt in una teglia grande e io ne ho mangiato per un'ora. (La dieta aspetterà fino a domani :-))). Per la prima volta ho provato questo delizioso dolce in Italia, e quando tornato ho cercato per ricetta e ho trovato questo nel blog di Manu . Ci sono anche un sacco di ricette autentiche della regione di Trento.
*****
Here's the recipe:
puff pastry powdered sugar water
density of the glaze is made of an eye. Put a few drops of water sugar in order not happen very often. Dough cut into rectangles measuring 2 x 10 cm Brush a little of the glaze over the dough. Put on tray covered with parchment. Bake in 200C for about 20 minutes until golden. You can store a few days if they remain:)
in italiano:
Pasta sfoglia zucchero a velo quanto basta
acqua quanto basta
Per la Glaze very slowly pour in sugar water to form a glaze that is spreadable, but not too fluid to leak from the pasta if you did it too runny add a little 'icing sugar until the right consistency. Roll out the pastry dough with a rolling pin as thin as the rest of the pastry on parchment paper and cut with a pastry wheel of rectangles of approximately 2x10 without moving. Then with a spatula spread an even layer of frosting on each piece. Now with the help of a spatula transported the puff pastry on a baking tray by putting them close enough. Bake at 200 degrees for about 20 minutes.
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