You will need
- 150 gr flour cakes and pastries
- 150 g butter
- 1 can of peaches with amaretti purèe MARIANGELA PRUNOTTO Organic farm
- a pinch of salt
- a pinch sugar
How to proceed
Mix the flour with a pinch of salt and 80 ml of cold water, until the mixture is firm.
Wrap in transparent paper and refrigerate for 30 minutes.
With wet fingers, work the butter to form a dough, roll out the dough, put in the stick of butter, fold the edges and spread with a rolling pin, then return in the fridge for 5 minutes.
Roll out on a floured surface so the dough into a rectangle, folded in 3 to square, rectangle and spread again to change direction, fold in 3 and let rest for 15 minutes in the refrigerator.
Repeat this 3 times, place in the refrigerator.
Finally Spread the dough into a rectangle, spread the peach w/ amaretti leaving a rim of 1 cm, seal the ends, spray the crust and bake in a preheated oven at 200 degrees for 25 minutes.
(Thanks to Acquaefarina)