Traditional recipes

Corns with walnuts and rosehip jam

Corns with walnuts and rosehip jam

Dissolve the sachet in two or three tablespoons of warm milk. Dissolve honey and butter in the rest of the warm milk. Add flour and knead until you get a soft and non-sticky dough.
Let the dough rise to heat until it doubles in volume.
Then divide the dough in two and roll out two not very thick round sheets with the rolling pin. Then divide the sheet and cut it with the knife first into four then into six and then into eight and put a tablespoon of filling on each resulting triangle. I made the filling like this: the walnut is mixed with a few tablespoons of rosehip jam, to be a more consistent filling, not liquid. increase for about half an hour.

After they have grown, beat an egg with two tablespoons of milk and grease the croissants on top.

We then put them in the hot oven at the right heat, until they turn brown.

Grease them with a little honey. They are very good both hot and cold.


Rosehip paste

Method of preparation: put the pasta to boil until it starts to thicken.

I had a pretty thick one so I didn't have to boil it too much. Add the sugar and continue to simmer until it reaches the desired thickness, in my case 1 hour.

All this time, mix in the pan with a wooden spoon so that the paste does not stick to the bowl. Try if it is thick enough by pouring a tablespoon of pasta on a cold plate and if it does not stretch it is ready. Or pull with your finger on the back of a spoon passed through the paste, if the trace remains clean then it is ready.

Pour hot into clean, dry jars, placed on a stainless steel tray to prevent them from breaking.

Close tightly and keep in the blanket until the next day.

It sits in the pantry, but won't stay there too long. # 8230. It's great for pancakes, donuts, pancakes or why not on a slice of fresh bread.


Video: Συνταγή για μαρμελάδα κορόμπουλο κίτρινη και κόκκινη - ηχωμαγειρέματα (December 2021).