Puff pastry lemon slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour, salt, egg yolk, 25 g butter and 150 ml water to a smooth dough and chill for 15 minutes. Beat 250 g butter with a little flour flat to make a square. Roll out the dough on a floured work surface to a square, twice the size of the fat. Place the fat on top, fold the dough corners over it so that no more fat is visible. Roll out the fat into a rectangle and fold over twice from the long side.

2. 2

   Roll out the dough again and fold over three times. Chill the dough for 15 minutes and repeat the process. Refrigerate dough for 30 minutes. Divide dough and roll out 2 rectangles of 30 x 24 cm. For the filling mix sugar, almonds, egg yolk, lemon juice and zest. Place one pastry sheet on a wet baking tray, spread the filling on it and place the second pastry sheet on top. Brush the edges with water and press together. Prick several times with a fork and brush with egg yolk. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 20-25 minutes. Take out the cake and brush with the jam while still hot.

3. 3

   Place one pastry sheet on a wet baking tray, spread the filling on it and place the second pastry sheet on top. Brush the edges with water and press together. Prick several times with a fork and brush with egg yolk. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for 20-25 minutes. Take out the cake and brush with the jam while still hot. Brown the almonds in a pan and sprinkle the cake with them. Cut the cake into 18 pieces

4. 4

   Mocca cup and jug: IDC