Oranese cake using a Magefesa
Magchef Plus 4540, Magchef Black
(4.8)
Preparation time
38 min
Total time
57 min
Servings
8
Calories / Serving
325 Cals
Difficulty
Easy
Oran, a delightful pastry that originated from the sunny shores of Algeria, is a true testament to the art of layering. With its buttery, flaky layers and a hint of sweetness, this treat is like a warm hug on a plate. Legend has it that the recipe was inspired by the bustling markets of Oran, where the scent of fresh apricots mingled with the aroma of baked goods, enticing passersby to indulge. The addition of white rum adds a cheeky twist, making it a perfect companion for a sunny afternoon tea or a festive gathering. So, roll up your sleeves and prepare to impress your friends with this showstopper that’s as rich in flavor as it is in history!
Ingredients
- 8 g Apricot in syrup
- 50 g Apricot jam
- 60 g Water
- 1 Egg
- 10 g Granulated sugar
Steps
Apricot Filling
- Transfer the content of the container in a strainer.
- Setaside the preparation content let cool.
- Add 8 g of apricot in syrup in the food processor bowl.
- Mix manual: 3sec / 0°C / Speed 5.
- Transfer the content of the food processor bowl in a bowl let cool.
Apricot Glaze
- Add 50 g of apricot jam in a saucepan.
- Add 30 g of water in the saucepan.
- Cook in the saucepan over low heat.
- Setaside the preparation content let cool.
Assembling and Baking
- Preheat the oven at 180°C.
- Line a baking sheet with baking paper.
- Unfold Puff Pastry sheets on a lightly floured surface.
- Cut each sheet into 4 equal squares.
- Place a spoonful of the chopped Apricots in Syrup mixture in the center of each square.
- Brush 30 g of water in some dough.
- Fold one half of the pastry over the filling to form a triangle or rectangle. Press the edges to seal well.
- Using a sharp knife or pizza cutter, make several parallel cuts along the folded edge of each pastry, being careful not to cut all the way through to the filling.
- Gently twist each strip to expose the filling slightly.
Egg Wash
- Add 1 egg, 10 g of granulated sugar in the bowl.
- Mix the content of the bowl by using a whip in the preparation content.
Assembling and Baking
- Brush the tops of the pastries with the egg wash.
- Cook on the oven with rotating heat at 180°C during 15min.
- Once baked, brush the warm pastries with the slightly warm apricot glaze.
- Let cool slightly before serving.
- Serve Warm.
