Pistachio Cakes 410g DrOetker

Ingredients: dough and filling: ΨΘΕΑΥ ΖΜΟΦΣ,, Sugar, salt, natural flavouring, colourings (copper complexes of chlorophylls and chlorophyllins, carotenes), flavouring; instant dry yeast: dried yeast (Saccharomyces cerevisiae), emulsifier (sorbitol monostearate).May contain: ΝΙΜΛ. Store in a dry, cool place. the yeast was packed in a protective atmosphere; Preparation: Add: 100g butter, 125ml milk, 1 egg, and flour for dusting. Preparing the milk and butter: Allow 50g butter to soften at room temperature – you will use it for the filling. Melt the remaining 50g butter in a saucepan, then add 125ml milk, mix, and set aside. Line an oven tray with baking paper. Kneading the dough: Pour the dough mixture into a bowl, add the yeast, egg, and melted butter and milk. Knead with a mixer (using a dough hook or a dough hook attachment), first on low speed, then on high speed, for about 5 minutes until smooth. Transfer the kneaded dough to a countertop, lightly dust with flour, and knead until a uniform dough ball forms (about 3 minutes). Filling: Roll out the dough into a rectangle measuring approximately 30 x 25 cm. Mix the filling mixture with 50g of softened butter. Spread it over the rolled-out dough, leaving a 2cm border along one of the long sides. Roll it up, starting from the opposite side and gluing the unbuttered edge to the end. Cutting the pistachios: Mark cuts on the roll (every 3-4cm) to create 9 equal pieces. Cut out the pieces with a strong string or dental floss – place it underneath, cross the ends over the dough, and pull. You can also use a sharp knife, cutting gently into the dough to avoid flattening the pistachios. Place the pistachios on the baking sheet, about 2-3cm apart. You can brush them with milk using a pastry brush. Baking: Preheat the oven to 50°C (top-bottom) without fan and immediately place the pistachios in the middle of the oven for 30 minutes to rise. Then, without removing the dough, set the oven temperature to 160°C and bake for another 15-17 minutes, or until golden brown. Let cool after baking. Once cooled, you can decorate the pistachios with white chocolate and raspberries (melt 100g of white chocolate with 50ml of 30% fat cream. Stir until combined, spoon the mixture over the pistachios, and sprinkle with crushed pistachios and/or fresh raspberries).Net weight: 410g. Best before: date and lot number on the bottom of the can.

Nutritional value per 100g: Energy value: 1427kj / 341kcal, Fat 14g, including saturated fatty acids 8.6g, carbohydrates 45g, including sugars 15g, Fibre 0g, Protein 7.3g, Salt 0.44g.