Traditional plum turnovers | Flaky autumn pastry
(0)
55 min
Under an hour
Kifli Kukták
A békebeli szilvás papucs a nagymamák konyhájának egyik legkedvesebb őszi süteménye. A vajjal és tejföllel gyúrt omlós tészta sütés közben rétegesre sül, belsejében pedig a fahéjas, zamatos őszi szilva fenségesen megpuhul. A tészta alá szórt búzadara gondoskodik róla, hogy az omlós alap ropogós maradjon. Készítsd el ezt a klasszikus magyar édességet a szilvaszezon legjavából!
Preparation method
Making the dough
Rub the cold butter into the fine wheat flour and a pinch of salt in a bowl until you get a fine, crumbly texture.
Add the sour cream and quickly knead into a smooth dough. Make sure not to overwork it so it stays truly flaky. Shape it into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes.
Filling and shaping
Wash the plums thoroughly, remove the pits, and slice them into wedges. In a small bowl, toss them with the granulated sugar and ground cinnamon.
Chef's tip
It is best to choose ripe plums that are still firm, so they release less juice during baking and keep the pastry crisp and flaky.
Underneath the semolina, you can also sprinkle a little ground almonds or cinnamon vanilla sugar to make the filling even more aromatic.
Ingredients
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