Yotam Ottolenghi´s Apricot & Rosemary Galettes
The Kitchen Lioness
The Kitchen Lioness
  • Dieses Rezept bewerten!
  • Deine Bewertung
Gesamtbewertung 0 0 bewertungen


  • 375 g high quality, all-butter puff pastry, pre-rolled, or rolled out into a 25cm x 38cm rectangle
  • 80 g ground almonds (grind yourself or use almond meal)
  • 70 g demerara sugar, plus 15g extra for sprinkling on the pastry
  • finely grated zest of 1 lemon (untreated/organic)
  • 1 tsp finely chopped rosemary, plus 2 sprigs extra to garnish
  • 3 cans apricot halves (720g drained weight)
  • 1 egg, whisked (organic or free range)
  • 50 g unsalted butter, melted
  • ¼ tsp natural almond essence
  • 50 g smooth apricot jam (use high quality or homemade)



Einloggen oder Registrieren, um einen Kommentar zu schreiben.