Apricot Crow (diabetic)

Name: Apricot Crow (diabetic)
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 175 g Flour; 1/2 package Dry yeast; 65 g Fructose; 75 ml Milk; 25 g Butter or margarine; 2 (370 ml each, separation weight 200 g each) jars of apricots; 100 ml Buttermilk; 30 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp ground pistachios; 7-10 Tbsp Flour; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

175 g Flour
1/2 package Dry yeast
65 g Fructose
75 ml Milk
25 g Butter or margarine
2 (370 ml each, separation weight 200 g each) jars of apricots
100 ml Buttermilk
30 g Whipped cream
2 Eggs (size M)
7-10 Tbsp ground pistachios
7-10 Tbsp Flour
baking paper

Directions

1
Put flour, yeast and 30 g fructose in a mixing bowl, mix well. Warm the milk lukewarm and melt the fat in it. Add to the flour mixture and knead to a smooth dough with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 40 minutes. Pour the apricots into a sieve and drain well. Then knead the dough again with your hands and roll out into a circle (approx. 28 cm Ø) on a floured work surface. Place in a pizza tin (26 cm Ø) lined with baking paper and pull up the rim.
2
Leave to rise again in a warm place for about 20 minutes. Mix buttermilk, 35 g fruit sugar, cream and eggs well. Spread the apricots on the base. Pour over the apricots and bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 40-45 minutes. Remove from the oven and allow to cool on a rack. Serve the rim sprinkled with pistachios as desired
3
Waiting time approx. 1 hour / 1 1/2 BE