Text 6213, 100 rader
Skriven 2011-01-25 04:39:00 av Dave Drum (1:124/311)
Ärende: Gourmet 622
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dulce De Leche Torte (Volador)
 Categories: Fixit
      Yield: 8 servings
 
MMMMM---------------------------PASTRY--------------------------------
     12 lg Egg yolks
      1 ts Whole milk
    1/8 ts Salt
  1 1/2 c  All-purpose flour

MMMMM--------------------------FILLING-------------------------------
      2 c  Dulce de leche
      3 tb Water
      1 tb Confectioners sugar
 
  Accompaniment: naranjilla ice cream or vanilla ice cream
  
  This layered dessert gets its name, volador, from the way the edges
  of the pastry "fly up" as they bake. The combination of thin, crackly
  pastry with creamy dulce de leche is unbeatable in its simplicity.
  Don't worry if the torte doesn’t slice neatly-it's meant to be an
  informal dessert, the kind that invites guests to swipe crumbs from
  the serving platter and dip them into stray puddles of dulce de
  leche. It's too good to let a single bite go to waste.
  
  Make pastry: Preheat oven to 400øF with rack in middle. Generously
  brush a large baking sheet with vegetable oil.
  
  Stir together yolks, milk, and salt.
  
  Put flour in a large bowl and make a well in center. Add yolk mixture
  to well and gently stir with a fork, gradually pulling in flour
  closest to egg mixture to make a paste. Knead in all of remaining
  flour with your hands to form a dough (dough will be very firm).
  
  Transfer dough to a work surface and knead, lightly dusting with
  additional flour as necessary, until smooth and elastic, 8 to 10
  minutes.
  
  Flatten dough into a disk, then quarter and form each quarter into a
  ball.
  
  Keeping remaining dough covered with a kitchen towel (not terry
  cloth), firmly roll out 1 piece on a clean surface into a 12-inch
  round, lifting and turning dough as necessary. (Dough will be
  slightly sticky but will lift up easily; round will be very thin with
  uneven edges.)
  
  Transfer to baking sheet and bake until edge is golden and curls up,
  about 5 minutes. Carefully turn over and bake until cooked through
  and both sides are golden in some spots (lift to check), 3 to 4
  minutes more. Transfer to a rack to cool.
  
  Repeat with remaining dough. (Pastry will overlap on racks.)
  
  Make filling: Stir together dulce de leche and water in a bowl. If
  mixture is not spreadable, warm in a small heavy saucepan over
  medium-low heat, whisking until smooth. Thin with additional water if
  necessary.
  
  Assemble torte: Arrange 1 pastry layer on a serving plate and spread
  evenly with 2/3 cup filling. Repeat with 2 more pastry layers and
  remaining filling, stacking layers.
  
  Dust remaining pastry layer with confectioners sugar and arrange on
  top.
  
  To serve, cut or crack torte into portions using 2 large spoons.
  
  Cooks' notes: •Pastry rounds can be made 3 days ahead and kept in
  sealable bags at room temperature.
  
  •Torte, without confectioners sugar, can be assembled 2 hours ahead
  and kept, loosely covered with foil, at room temperature. Dust with
  confectioners sugar just before serving.
  
  by Lillian Chou
  
  Gourmet | May 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 29 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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