Stone fruit patties using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a delightful fusion of summer's best stone fruits cradled in a cozy, nutty embrace! These stone fruit patties are a celebration of the season, featuring juicy yellow peaches, plump plums, and sweet apricots, all wrapped in a buttery einkorn dough. Originating from ancient grain traditions, einkorn wheat is one of the oldest cultivated grains, making these patties not just a treat for the taste buds but also a nod to history. As they bake to golden perfection, your kitchen will be filled with the sweet aroma of fruit and nuts, tempting even the most disciplined dieters. Serve them warm, perhaps with a dollop of yogurt, and watch as your guests devour them faster than you can say 'stone fruit extravaganza!'
Ingredients
- 60 g Hazelnut
- 40 g Oatmeal flake
- 150 g Einkorn wheat flour
- 100 g Butter
- 1 Egg
- 4 Teaspoon(s) Water
- 2 Yellow peaches
- 2 Plums
- 2 Apricots
Steps
- Preheat the oven at 160°C.
- Line a large baking sheet (30 x 40 cm) with parchment paper and set aside.
- Add 60 g of hazelnut, 40 g of oatmeal flake in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 7.
- Add 150 g of einkorn wheat flour, 100 g of butter in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 5.
- Add 1 egg, 4 teaspoon(s) of water in the food processor bowl.
- Mix knead: 15sec / 0°C / Speed 2. The mixture should be homogeneous, if it is not the case scrape the edges of the bowl with the spatula and mix again
- Transfer onto a silicone baking mat or a lightly floured work surface and divide into 6 equal portions.
- Using a rolling pin, roll out each portion into a circle (about 15-16 cm in diameter).
- Sliced, and add 2 yellow peaches in a workplan.
- Sliced, and add 2 plums, 2 apricots in the workplan.
- Evenly distribute the sliced fruits among the pastry rounds, placing them in the center while leaving a 3 cm border all around.
- Fold the edges of the dough over the fruits and carefully transfer it to the prepared baking sheet.
- Cook in the oven at 160°C during 25min to 30min.
- Brush with warmed apricot jam and serve hot with yogurt (optional).
