Pastry with berries.

Pastry with berries.

Pastry with berries.

Korzhik of rice flour with cane sugar. Pastry with berries. Perfect base for a fresh strawberry on a cloud of gentle cream of mascarpone or cream.


For the dough:

• 125 g flour + baking powder - 1/2 tsp.;
• 25 g of rice flour;
• The cold butter, diced - 125 g;
• 25 grams of brown sugar cane.

For filling:

• 150 ml thick mascarpone or sour cream;
• 1 tbsp. l. powdered sugar (sifted);
• a few drops of vanilla extract or vanilla sugar to taste;
• 250 g strawberries;
• 2 tbsp. l. strawberry jam (through a sieve).

For decoration:

• sprigs of mint.


• a large frying sheet (oiled and pave the baking paper).

Cooking method:

1. Sift flour with baking powder and rice flour in a large container. Rub butter into small crumbs (this can be done with the help of a food processor). Add the brown sugar, stir until crumbs begin to form into a ball. Flatten it into a cylinder, wrap with cling film and put an hour on the shelf of the refrigerator.

2. Preheat the oven to 180 ° C. Divide the dough into 8 equal pieces and roll each on floured surface into circles with a diameter of about 7.5 cm. The smooth mold or inverted glass then align the workpiece in a perfect circle. Put on a baking sheet and bake for 10-15 minutes - the biscuits are golden.

3. Spread the mascarpone or cream with powdered sugar and flavoring to taste the vanilla extract or vanilla sugar. Cut the strawberries in neat slices. Heat pureed strawberry jam, adding the same volume of water. Before serving, put on each plate one at a time biscuits, spread a small amount of cream. Arrange the sliced strawberries. Garnish with mint sprigs and pour pureed jam.


Rice flour and brown sugar give short pastry extraordinary crispness. Biscuits better to use a day of baking, and to collect cakes just before serving, or strawberry cream expire juice.

Pastry with berries.



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