Butter pastry tortelli filled with jam
Published on 20 March 2024
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After publishing an oil pastry version, here is one with butter. I filled them with apricot, fig, blueberry and cherry jam. They disappeared instantly; next time I will double it 😜. I used a useful sealing tool, but fork tines work too. Hazelnut or pistachio cream are alternatives.
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Ingredients
INGREDIENTS FOR 14 TORTELLI
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Method
Introductory photographs from the original
0 steps completed out of 11
- Step 1 of 11
I sift flour, potato starch and baking powder into a bowl.
- Step 2 of 11
I add cold butter and quickly rub in with fingertips.
- Step 3 of 11
I add sugar.
- Step 4 of 11
The egg, vanilla and salt.
- Step 5 of 11
I mix quickly in the bowl.
- Step 6 of 11
I transfer to the worktop, form a smooth block, wrap and refrigerate for at least half an hour.
- Step 7 of 11
I roll to 4 mm thick, cut discs and place in the mould, adding a teaspoon of jam in the centre.
- Step 8 of 11
I close and seal well.
- Step 9 of 11
I space out on a baking-paper-lined tray.
- Step 10 of 11
I bake at 170°C for about 25 minutes until lightly golden, then cool on a rack.
- Step 11 of 11
They keep for a few days under a glass dome or in tins.
Original source: https://incucinaconlilly.com/2024/03/20/tortelli-di-frolla-al-burro-ripieni-di-confettura/