Ingredients For the dough
- 500 g flour
- 100 g granulated sugar
- 90 g butter
- 60 g dry white wine
- 35 g apple brandy
- 1 pc eggs
- 1 pcs yolk
- salt
- powdered sugar
- peanut oil
Ingredients For the stuffing
- 75 g poppy seeds
- 40 g dark chocolate
- 40 g dry biscuits
- 40 g sugar
- 35 g milk
- 20 g apple brandy
For the recipe of the carfogn, mix the flour, the granulated sugar, the butter and a pinch of salt; then knead with egg, egg yolk, wine and brandy. Cover the dough and place in the fridge for 1 hour.
For the filling: toast the poppy seeds in a pan for 2-3 minutes. Melt the chocolate in a bain-marie. Chop the cookies coarsely. Blend the poppy seeds with the sugar, then mix the biscuits first, then the chocolate, then the milk and the brandy. Let stand for 10 minutes, then transfer the filling into a pastry bag. Roll out the dough in order to obtain 2 rectangular sheets of 2-3 mm thick. Spread small stuffing walnuts on a sheet of pastry at a distance of 5-6 cm from each other.
Cover with the second sheet, pressing along the edges to remove excess air, then cut the rectangular carfogn with the help of a cutter wheel. Fry the carfogn, a few at a time, in plenty of peanut oil for a couple of minutes, until they begin to brown. Drain on kitchen paper, sprinkle with icing sugar and serve immediately.
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