Assorted pastes for tea. Dessert recipe

Desserts

I had in a corner of a drawer this recipe for assorted pastries for tea. It really is the first of the recipes that I want to show you to accompany your tea, coffee, or glass of milk for breakfasts, snacks or dinners.

The pastas that I bring you today come from the same sableux dough and differ in the finish that we have given them, either by the shape or by the ingredient. Therefore we have the same but different pastes.

Ingredients for about 90 pasta

  • For the sableux dough, 500 g of loose flour, 300 g of butter, 175 g of icing sugar, a pinch of salt, 1 egg, 0.5 dl of milk and a pinch of vanilla.
  • For each type of pasta we will need almond granules, sugar and white chocolate coating.

Preparation of tea pastes

As I have mentioned before, all pastas share the same dough. First we will work the butter in a bowl until we obtain a point of ointment.

Then we will incorporate and in this order the ingredients:

  • Sugar glass
  • Salt
  • Vanilla
  • Egg and milk

Once all the ingredients are worked and we have obtained a cream. We will incorporate the flour. If the milk and the egg are cold, we can add a couple of tablespoons of flour at the same time.

We put the flour in one stroke and mix with energy. We obtain a soft dough that crumbles slightly.

We unite all the dough, make a roll and keep it wrapped in film.

After an hour, we take out the dough and cut it into four pieces. We stretch each piece with the help of a rolling pin, sprinkling icing sugar on the table (instead of flour).

Pasta with almond grains

Once the dough is stretched, we paint it with egg. We cut the dough with a smooth pasta cutter of number 5. And we pass the wetted part with egg through the almond granule, pressing slightly.

Bake in the oven at 180 ºC for about 10 minutes or until golden brown.

Pasta with sugar

Once the dough is stretched, we paint it with water. We cut the dough with a smooth pasta cutter of number 5. And we pass the part soaked with water through the normal sugar, pressing slightly.

Bake in the oven at 180 ºC for about 10 minutes or until golden brown.

Fan-shaped pasta

We cut the stretched dough with a number 10 pasta cutter. In turn, we make two cuts, dividing each circle into four triangles. We put the portions on a plate and press the rounded part with a fork.

Bake in the oven at 180 ºC for about 10 minutes or until golden brown.

Pasta with white chocolate

Cut the dough with a number 4 pasta cutter. Bake in the oven at 180 ºC for about 10 minutes or until golden brown.

We melt a little white chocolate coating and immerse the pastes (once cold) halfway. We put them back on parchment paper and let cool.

Processing time | 20 minutes, 1 hour of rest, 50 minutes to make each type of pasta plus the oven.
Difficulty | Half

I hope you liked this recipe for assorted pastries for tea. With a little imagination they can be done in a thousand different ways. Ideal to accompany tea, coffee, milk, etc.

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