Tag: blueberry

Blueberry Pie – Blueberry Pie Recipe – Italian Cuisine

»Blueberry Pie - Misya Blueberry Pie Recipe

Mix the eggs and sugar together for at least 10 minutes until the mixture is puffy and frothy.
Then add the melted butter and ricotta.

Then add the sifted flour and baking powder, the grated lemon peel and half of the almond flour.
Finally add the whole blueberries, washed and dried, stirring gently with a spatula so that they do not break.

Pour the mixture into the mold lined with parchment paper and level the surface.
Sprinkle the surface with the remaining almond flour, then cook for about 40 minutes at 180 ° C, in a preheated ventilated oven.

The blueberry cake is ready: all you have to do is let it cool and serve it!

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Millefeuille with blueberry cream and pine nuts – Italian Cuisine

Millefeuille with blueberry cream and pine nuts

  • 2 pcs Puff pastry sheets of 500 gr
  • 400 g Caprini vaccini
  • 400 g Blueberries
  • 200 g Whipped cream
  • 50 g Caster sugar
  • 20 g Pinoli
  • Icing sugar

Sprinkle the sheets of puff pastry on both sides with icing sugar, prick them and cut 18 discs (diam 6-7 cm); bake them on a baking sheet lined with baking paper, cover them with other baking paper, lean on a plate with a weight and bake at 200 ° C for 18-20 ′.

Remove the weight and the top baking paper, dust the icing sugar discs and bake again for 2-3 ′. Remove from the oven and let cool. Collect 200 g of blueberries with granulated sugar and a tablespoon of water in a saucepan.

Cook on the heat for a minimum of 10 '. Remove from heat, blend and let cool (sauce). Mix the caprini with the sauce, adding it a little at a time: the consistency must be creamy but firm; Stir in the cream and collect the blueberry cream in a pastry bag.

The sauce you are advancing can be served separately. Whip 6 millefoglie alternating the discs of puff pastry with the blueberry cream, the remaining blueberries and the pine nuts. Decorate to taste with mint leaves and sprinkle with icing sugar.

Recipe Double biscuits with blueberry jam – Italian Cuisine

Recipe Double biscuits with blueberry jam

  • 250 g flour
  • 150 g butter
  • 100 g icing sugar
  • 3 pcs egg yolks
  • 2 pcs lemons
  • salt

For the recipe of the double blueberry jam biscuits, mix the soft butter with the grated rind of the lemons and the icing sugar until it becomes creamy. Then add the egg yolks, one at a time, then knead briefly with the flour, adding a pinch of salt. Shape the dough into a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
FOR JAM: Wash the blueberries, put half of them in a saucepan, mash them with a fork and cook them with 150 g of water, the lemon juice and 2 pieces of its peel for 15 minutes from the boil. Add the remaining sugar and blueberries and continue cooking for about 1 hour, then let the jam cool.
FOR COOKIES: Roll out the dough 4-5 mm thick. Cut some discs (ø 8 cm), mixing the scraps and spreading the pasta again; you will have to get 20-22 disks. Drill half of the discs with a 4 cm diameter pastry cutter. Arrange them all on a baking sheet lined with baking paper and cook them at 180 ° C for 15-18 minutes. Take them out of the oven and let them cool. Spread the blueberry jam on the biscuits without a hole, then place the perforated ones on top, pressing gently to make them stick well.

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