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The Presnitz of Guerrino Tamburin

Region: Friuli-Venezia Giulia
Difficulty: Hard Doses: For 12 People
Ingredients

For the puff pastry:

500g '00' flour w200,

500 g butter,

12 g salt,

200 g water.For the filling

 

For the filling:

00 g walnuts,

200 g australian sultanas,

100 g candied orange,

240 g caster sugar,

70 g Normandy butter,

20 g Rum 70%,

70 g pine nuts,

100 g apricot jam,

50 g Karst acacia honey,

120 g sponge cake.

Introduction

Despite the fact that my name may sound foreign, I am a typical traditional dessert from Trieste. I am eaten during the Easter period, but I can be eaten 365 days a year. I am a snail with a crunchy rind but a soft, intriguing heart. Rich in dried fruit and many other top-quality ingredients. This is the recipe of Master Pastry Chef Guerrino Tamburin of the F.lli Tamburin pastry shop.
 

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Linked products
Animal products

Carso acacia honey

Pasta, bread and pastry products

Presnitz

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