Tender baskets with walnut and jam

Name: Tender baskets with walnut and jam - Marioara E.
Ingredients: Shortcrust pastry: 460 g flour; 9; 10 tablespoons water; 4 tablespoons lard; 2 sachets baking powder; 2 tablespoons vinegar; 1 pinch of salt. Filling: 1 jar of plum jam; ground walnuts; 1 tablespoon rum essence.

Dessert - Tender baskets with walnut and jam by Marioara E. - Recipia

The delicate nut and jam baskets are made from a simple, sugar-free dough based on lard. The dough is easy to work with, and after baking, it remains tender and suitable for the filling of plums with nuts and rum. It is important to remove the molds from the oven when they are only lightly browned. If they are overbaked, they lose their fine texture. I took the recipe about two years ago from Ioana, from e-retete.ro, and I kept the method exactly because it is practical and does not require complicated ingredients. Quick Info Total time: not specified in the original recipe Preparation time: not specified; depends on the rolling and cutting of the dough Baking time: until the baskets are very lightly browned Servings: the number of pieces depends on the size of the molds and the thickness of the sheet Difficulty: easy to medium Recipe type: homemade dessert, delicate cookies with nuts and jam Ingredients Tender dough 460 g flour 4 tablespoons lard 2 packets baking powder 2 tablespoons vinegar 9-10 tablespoons water 1 pinch of salt Important: start with 9 tablespoons of water. If the dough is crumbly and does not bind during kneading, gradually add the last tablespoon. The dough does not contain sugar. Filling 1 jar of plum jam ground nuts, added as needed to obtain a paste 1 tablespoon rum essence For decoration powdered sugar, for serving Preparation method 1. Preparing the dough composition Put the lard in a bowl. Add the baking powder extinguished with vinegar and water, then mix with a spoon until the composition becomes homogeneous. In the end, it should have a mayonnaise-like appearance. Use 9 tablespoons of water first. The amount may vary slightly depending on the flour, so it is better to save the last tablespoon for when you are kneading the dough. 2. Kneading the dough Sift the flour and add it to the bowl, along with the pinch of salt. Knead by hand until the dough becomes homogeneous and no longer sticks to your hands. Kneading takes about 5 minutes. If the dough remains crumbly and does not bind, gradually add the remaining tablespoon of water. There is no need to add the entire amount if the dough has already bound. 3. Dividing the dough Divide the dough into 4 pieces. Work with each piece one at a time, while the rest of the dough stays aside until you get to it. On the work surface, spread a larger piece of baking paper and dust it with flour. The paper helps in rolling out the dough and makes it easier to detach the circles. 4. Cutting the dough Roll out one of the pieces of dough into a thin rectangular sheet. Using a glass, cut out circles slightly larger than the basket molds. Place each dough circle in the mold and gently press so that it covers the base and edges. There is no need to press hard. From the dough scraps or the same sheet, cut out little flowers with a cookie or fondant cutter. These will be placed on top of the filling. 5. Preparing the filling Put the plum jam in a bowl and mix it with ground nuts until you obtain a paste. The amount of nuts is not fixed in the recipe; add as much as necessary for the filling to have a suitable consistency, not too runny. Then incorporate a tablespoon of rum essence and mix well. 6. Filling the baskets Put a teaspoon of filling in each basket. Do not fill the molds to the edge. Place a little flower cut from the dough on top. Repeat the operations until you finish the dough and filling. 7. Baking Bake the baskets at a moderate heat until they are lightly browned. This is one of the important details of the recipe: they should not become intensely brown, but just very, very lightly colored. The exact baking time is not mentioned in the original recipe, so watch their appearance, not the clock. When they are just lightly browned, take them out of the oven. 8. Cooling and serving Let the baskets cool after you take them out of the oven. The powdered sugar is added just before serving. The dough does not contain sugar, so the final dusting adds extra sweetness and complements the taste of the plum jam. Why I make the recipe often I love the recipe because the dough has few ingredients and is worked without complicated procedures. The lard gives it a tender texture, and the combination of plums, nuts, and rum is perfect for this type of cookie. In addition, the dough can be rolled out and cut into different shapes, depending on what molds you have on hand. The baskets look neat without needing complicated decorations. The only thing I pay attention to is the baking: if they brown too much, they no longer have the same fine texture. Tips Start with 9 tablespoons of water and add the tenth only if the dough does not bind. The flour may absorb water differently, and a dough that is too soft is harder to roll out and place in molds. Knead for about 5 minutes, until the dough is homogeneous and no longer sticks to your hands. There is no need to knead excessively once it has the right consistency. The sheet must be rolled out thin. The circles should be slightly larger than the molds, to cover the edges of the baskets. Put only a teaspoon of filling. If you add too much, it may overflow during baking, and the little flowers will not stay as well. Watch the baskets towards the end. They should be very lightly browned, not dark golden. Substitutions The recipe uses lard, and the source does not provide a substitute for this. To maintain the original texture, use lard. Plum jam is the base of the filling, and another jam is not recommended in the original recipe. If you change the variety, the result will have a different taste and may have a different consistency. Variations You can cut the little flowers with different sized cutters, as long as they fit on top of the baskets. The appearance can be changed by using a different cookie cutter for decoration, without modifying the dough or filling. The amount of nuts can be adjusted depending on how dense the plum jam is. The goal is to obtain a paste that can be easily placed in the baskets. Serving ideas Dust the baskets with sugar only before serving. They can be placed on a plate as a homemade dessert or alongside coffee and tea. Frequently Asked Questions Why is there no sugar in the dough? The dough of this recipe does not contain sugar. The jam and powdered sugar added at the end provide the sweetness, while the dough remains tender and neutral in taste. How much nut should be added to the filling? The recipe does not specify an exact amount. Add ground nuts over the plum jam until you obtain a paste that is sufficiently bound to be placed in the baskets. Can all the water be used at once? It is better to start with 9 tablespoons. If the dough is crumbly and does not bind during kneading, add the last tablespoon. At what temperature are they baked? The source only mentions baking at moderate heat and does not provide an exact temperature. The baskets should be removed when they are very lightly browned, not when they have taken on an intense color. When is the powdered sugar added? After the baskets have cooled and just before serving. Nutritional values The values are approximate and cannot be calculated accurately, as the recipe does not specify the amount of nuts, the weight of the jam jar, and the exact number of baskets obtained. As a rough estimate for 100 g of product, the baskets may have approximately: 350-420 kcal 45-55 g carbohydrates 5-7 g protein 17-23 g fat The values vary depending on the amount of nuts, the jam used, how much powdered sugar is added, and the final size of the baskets. The lard mainly contributes to the fat content, while the flour and jam contribute to the carbohydrates. The nuts provide both fats and proteins. Storage and reheating After baking, let the baskets cool before dusting and serving. The recipe does not specify an exact storage time. To avoid moisture, the powdered sugar is added only before serving. The baskets are not a dessert that requires reheating; they are served after cooling, at room temperature.

Tender baskets with walnut and jam

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