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The Presnitz of Guerrino Tamburin
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
For 12 People
Ingredients
For the puff pastry:
500g '00' flour w200,
500 g butter,
12 g salt,
200 g water.For the filling
For the filling:
00 g walnuts,
200 g australian sultanas,
100 g candied orange,
240 g caster sugar,
70 g Normandy butter,
20 g Rum 70%,
70 g pine nuts,
100 g apricot jam,
50 g Karst acacia honey,
120 g sponge cake.
Introduction
Despite the fact that my name may sound foreign, I am a typical traditional dessert from Trieste. I am eaten during the Easter period, but I can be eaten 365 days a year. I am a snail with a crunchy rind but a soft, intriguing heart. Rich in dried fruit and many other top-quality ingredients. This is the recipe of Master Pastry Chef Guerrino Tamburin of the F.lli Tamburin pastry shop.
Preparing
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