Ingredients
The Dough
- 100 grams (3.5 ounces) butter
- 150 grams (5.3 ounces) sour cream
- 300 grams (10.6 ounces) flour
- 3 grams (0.1 ounces, 0.6 teaspoons) baking powder
- 50 grams (1.8 ounces, 1 large) egg
- Pinch of salt
The Filling
- 400 grams (14.1 ounces, about 2 medium) apples
- 400 grams (14.1 ounces, about 3 medium) plums
- Zest and juice of 1 orange
- 30 grams (1 ounce, 2 tablespoons) sugar
- 1 teaspoon cardamom
Equipment
- Mixing Bowls
Essential for combining dry and wet ingredients. Choose various sizes to make your workflow smoother.
- Whisk
Perfect for blending the egg and sour cream together. Make sure it's sturdy for an even mixture.
- Rolling Pin
Helpful for achieving an even dough thickness. If you don't have one, a wine bottle can be a good alternative!
- Baking Sheet
You'll need a baking sheet lined with parchment paper to prevent sticking and ensure even cooking.
- Pastry Cutter
Great for cutting the dough into circles. If you don't have one, a glass with the appropriate diameter will work.
- Pastry Brush
Used for brushing the tops of the pastries with egg for a golden finish.
Instructions
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Step 5
Servings
Once your pastries are baked to a beautiful golden hue, the possibilities for serving are endless! 🎉
Add a dollop of vanilla ice cream on top of a warm pastry to amplify its deliciousness. The contrast between hot and cold is simply irresistible. 🍦
For a more sophisticated touch, serve these pastries with a dusting of powdered sugar and a drizzle of melted dark chocolate. It will take your dessert experience to the next level. 🍫
If you're planning a brunch, pair these fruit-filled delights with a creamy latte or a refreshing mimosa. They make great finger foods for guests to enjoy while mingling. ☕🥂
For the ultimate cozy vibe, serve these pastries warm right out of the oven with a cup of spiced chai tea or hot cocoa. Perfect for those chilly evenings! 🍵🍫
Variations
Gluten-Free Variation 🌾: Substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend is one-to-one for best results. You'll still get that tantalizing taste without the gluten!
Vegan Variation 🌱: Swap out the butter for a vegan butter or coconut oil, and use a flax egg instead of the regular egg. For the filling, replace the sugar with a vegan sweetener like maple syrup or agave. This way, everyone gets to enjoy these treats!
Faq
- Why is my dough too sticky?
Sticky dough can be caused by the butter being too warm or not enough flour. Chill the dough and add a bit more flour gradually until it's manageable.
- How do I ensure my filling doesn't leak?
Make sure to seal the edges of the pastry well by pressing with a fork. Additionally, cut small vents on top to let steam escape.
- Can I freeze these pastries?
Absolutely! You can freeze the unbaked pastries on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
- My pastries aren't browning evenly, what can I do?
Ensure your oven rack is in the middle position for even heat distribution. Turning the baking sheet halfway through the baking process can also help.
- Can I add other fruits to the filling?
Yes, you can experiment with different fruits like berries or peaches, keeping the overall quantity the same for balance.
- What kind of butter should I use?
Use unsalted, high-quality butter for the best flavor and texture. Make sure it's at room temperature for easy mixing.