Gluten-free stuffed spun honeydew
For example, instead of classic Christmas gingerbread?
Ingredients
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Dough
- 200 g Fine mix Liana
- 80 g powdered sugar
- 30 g of butter
- 1.5 PL honey
- 2 eggs
- ¼ KL Baking soda Liana
Filling
- 350 g plum jam
- chopped walnuts or hazelnuts
- dried raisins and prunes
Next we need
- 1 tbsp milk
- 1 KL powdered sugar
- Liana rice flour or Liana Universal mix for sprinkling
- Beat two eggs in a glass and take 3 spoons in a small bowl, which we will need to spread the honey. We put it in the refrigerator for the next day. Put all the ingredients in a food processor and make a compact dough with a hook. Wrap in foil and leave overnight in the refrigerator.
- The next day, we process the dough and roll it out on a floured board into a rectangle to a thickness of 3-5 mm. Spread plum jam over the entire surface of the dough, sprinkle with nuts and chopped dried fruit. We bend the sides first so that the filling does not leak out, and then we roll it into a wrap.
- Transfer the honeydew to a tray lined with baking paper. Mix the eggs that we set aside the day before with milk and sugar and sufficiently coat the entire strudel on all sides. Bake in a heated oven at 170°C for about 15 minutes, then reduce the temperature to 160°C and bake for 15-20 minutes. Brush the hot mead again with an egg and let it cool.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 200 g Fine mix Liana
- 80 g powdered sugar
- 30 g of butter
- 1.5 PL honey
- 2 eggs
- ¼ KL Baking soda Liana
Filling
- 350 g plum jam
- chopped walnuts or hazelnuts
- dried raisins and prunes
Next we need
- 1 tbsp milk
- 1 KL powdered sugar
- Liana rice flour or Liana Universal mix for sprinkling
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