Bisquit with Raspberry

Submitted by Nobility_Cuisine on Sat, 03/29/2014 - 22:01.


2.5 oz (70 g) soft butter
3.5 oz (100 g) sugar
2 egg, and 1 egg yolk for brushing
4.5 (125 g) ground almonds
1 tbsp flour
2 pack of ready Fillo dough or puff pastry dough
2 oz raspberry
1 tbsp cold water
Vanilla on your taste


Whip a butter and a sugar together for about 5 -7 minutes.

Add almonds, eggs, a vanilla, and a flour, and continue whipping until a consistency turns even.

Pre-heat an oven to 370 F (190 C).

Cover a baking sheet with a piece of a baking paper.

Roll a dough into a thin round, 3 mm thickness, and 32 сm diameter.

Spread the whipped mix on the round, leaving 1 сm on borders not covered with the mix.

Place raspberries over the mix evenly.

Roll another piece of dough into same-size round.

Sprinkle the borders of the dough with water, and cover with the second round.

Pinch the borders of both dough rounds together.

Then, press the edges with a fork.

Stick the top part of dough some times with a fork, and make some short cuts on top dough layer.

Blend 1 egg yolk and 1 tbsp water, and spread by a brush on top.

Bake for about 30-40 minutes, until colour of top of a pie's turns gold.

Take out of the oven, cool to warm, and serve.