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Pie pops the pitaya

ingredients

servings

15

Eggs

1 unit

Type 00 wheat flour

230 oz

Extra virgin olive oil

50 oz

Brown sugar

80 oz

Cashew nuts

15 oz

Pitaya

15 oz

Desserts from Italy

Pie pops the pitaya

Pie pops the pitaya

vegetarian with gluten with eggs with nuts

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pie pops the pitaya

Pie Pops the Pitaya

Pie pops the pitaya step 1

step 1

Melt the sugar in the egg lightly beaten, combine the oil and the lemon zest. Add the flour and quickly knead until a smooth, firm ball.

Pie pops the pitaya step 2

step 2

Wrap the dough in plastic wrap and let rest in the refrigerator for about half an hour.

Pie pops the pitaya step 3

step 3

Meanwhile, prepare the filling making toast in the oven at 200 ° cashews for about 6 minutes, let cool and then chop them finely together with the Pitaya.

Pie pops the pitaya step 4

step 4

Extract from the refrigerator the dough and roll it out with a thickness of about 2mm. With the help of a small cup or a round pastry cutter derived from pasta thirty circles.

Pie pops the pitaya step 5

step 5

Compose pie pops recline on a circle the stick ice cream, a small portion of filling and closing with a second circle.

Pie pops the pitaya step 6

step 6

Seal the edges with your fingers and trim with the tines of a fork. Punch some small hole in the center of the cookies with a toothpick.

Pie pops the pitaya step 7

step 7

Bake at 180 degrees for 20 minutes or until light golden brown Serve the cookies once they have completely cooled.

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