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    Raspberry Linzer Pie

    Uploaded by

    Mariia
    This document provides a recipe for a raspberry linzer pie. It includes instructions for making a raspberry filling consisting mainly of raspberries, sugar, and glucose syrup. A linzer dough is made from flour, almonds, hazelnuts, butter, sugar, egg yolks, and lime zest. The dough is rolled out and chilled. The pie is assembled by lining a tart pan with the dough, filling it with the raspberry mixture, and arranging strips of remaining dough in a lattice pattern. It is brushed with an egg wash, sprinkled with almonds, and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Raspberry Linzer Pie

    Uploaded by

    Mariia
    855 views5 pages
    This document provides a recipe for a raspberry linzer pie. It includes instructions for making a raspberry filling consisting mainly of raspberries, sugar, and glucose syrup. A linzer dough is made from flour, almonds, hazelnuts, butter, sugar, egg yolks, and lime zest. The dough is rolled out and chilled. The pie is assembled by lining a tart pan with the dough, filling it with the raspberry mixture, and arranging strips of remaining dough in a lattice pattern. It is brushed with an egg wash, sprinkled with almonds, and baked until golden brown.

    Original Description:

    KICA Kiev International Culinary Academy Recipe

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    This document provides a recipe for a raspberry linzer pie. It includes instructions for making a raspberry filling consisting mainly of raspberries, sugar, and glucose syrup. A linzer dough is made from flour, almonds, hazelnuts, butter, sugar, egg yolks, and lime zest. The dough is rolled out and chilled. The pie is assembled by lining a tart pan with the dough, filling it with the raspberry mixture, and arranging strips of remaining dough in a lattice pattern. It is brushed with an egg wash, sprinkled with almonds, and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    855 views5 pages

    Raspberry Linzer Pie

    Uploaded by

    Mariia
    This document provides a recipe for a raspberry linzer pie. It includes instructions for making a raspberry filling consisting mainly of raspberries, sugar, and glucose syrup. A linzer dough is made from flour, almonds, hazelnuts, butter, sugar, egg yolks, and lime zest. The dough is rolled out and chilled. The pie is assembled by lining a tart pan with the dough, filling it with the raspberry mixture, and arranging strips of remaining dough in a lattice pattern. It is brushed with an egg wash, sprinkled with almonds, and baked until golden brown.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    RASPBERRY LINZER PIE

    for 1 pie d=20 cm


    Raspberry Linzer Pie
    for 1 pie d=20 cm

    RASPBERRY FILLING

    Ingredients Total weight: ~ 707 g 100%

    • Raspberries (fresh or frozen) 500 g 71%


    • Sugar (1) 50 g 7%
    • Pectin NH 7g 1%
    • Sugar (2) 50 g 7%
    • Glucose/corn syrup 70 g 10%
    • Water 20 g 3%
    • Cornstarch 10 g 2%

    1. Place raspberries, sugar (1) and glucose syrup in a saucepan, heat


    to 45 °C / 113 °F.

    2. Mix together sugar (2) and pectin, and sprinkle the mixture into the
    warm puree. Stir continuously and bring the mixture to a boil.

    3. Mix the cornstarch with water until the starch has completely
    dissolved, add to the saucepan.

    4. Cook the filling for about 10 minutes over low heat, constantly
    mixing with a whisk.

    5. Leave to cool down at room temperature.

    2
    Raspberry Linzer Pie
    for 1 pie d=20 cm

    LINZER DOUGH

    Ingredients Total weight: ~ 587 g 100%

    • All-purpose flour 150 g 26%


    • Almond powder 100 g 17%
    • Hazelnut powder 50 g 8%
    • Butter 82% 150 g 26%
    • Sugar 115 g 20%
    • Egg yolks 20 g 3%
    • Lime zest 2g <1%

    1. Put the sifted flour, sugar, almond powder, hazelnut powder and
    cold butter cubes in the mixer bowl. Mix at low speed using a
    paddle attachment until fine crumbs have formed.

    2. Once the butter has been completely mixed in and fine crumbs
    have formed, add the egg yolks and lime zest. Mix the dough until it
    has a homogeneous and pliable texture.

    3. Roll the dough between two guitar or parchment paper sheets to a


    thickness of 3-4 mm.

    4. Place the rolled out dough in the fridge at 3-4 °C / 37-39 °F for
    12 hours.

    EGG WASH

    Ingredients Total weight: ~ 130 g 100%

    • Egg yolks 100 g 77%


    • Whipping cream 35% 30 g 23%

    Prepare the egg wash by beating the egg yolks and cream with a
    whisk until smooth.

    3
    Raspberry Linzer Pie
    for 1 pie d=20 cm

    LINING AND BAKING THE PIE

    Ingredients

    • Stabilized linzer dough


    • Raspberry filling
    • Slivered almonds 100 g
    • Icing sugar 50 g
    • Egg wash

    1. Cut a circle of dough measuring 24 cm in diameter, place it into


    the tart pan 20 cm in diameter and form the tart shell. Cut off any
    excess dough. Keep the scraps for later.

    2. Put the lined tart pan in the fridge for 1 hour to stabilize.

    3. Fill the tart shell with the raspberry filling.

    4. Cut out strips 1.5 cm wide from the rest of the dough using a pastry
    cutter wheel with fluted edge. Place them on top of pie filling,
    layered over and under one another to create a basket weave
    appearance.

    5. Cover the dough strips with the egg wash using a pastry brush.

    6. Sprinkle the edges of the pie with slivered almonds.

    7. Bake the tart in the oven, preheated to 150 °C / 302 °F, for
    15 minutes until golden brown.

    8. Cool the pie down at room temperature.

    9. Dust the edges of the pie with some icing sugar.

    4
    www.kica-academy.com +380 (068) 863 15 86 info@kica-online.com

    Copyright©2023 International Pastry Academy KICA, All rights reserved. Photo credit: Dmitriy Khoroshayev

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