Juliana
In the sea of recipes for Juli pie or Juliska, I made my own recipe adapted to people who do not like nuts or are allergic or simply bother their digestion ... the taste is almost identical, most say even better than the standard July pie with walnuts ... all that because I have a little allergy sufferer at home ... always all for the kids
Preparation steps
- Roll out the puff pastry to the dimensions of your baking tray. Prick with a fork before baking so that the puff does not swell. Bake the crusts in a preheated oven at 200 ° until they get a nice golden yellow color. Allow the crust to cool. Cut the crust you plan to put on top immediately to the dimensions you want your cookies to be when you cut them. It will be easier for you to cut when you put the stake together
- Mix the vanilla pudding, flour, thickener, sugar and vanilla sugar with a little milk until you get a smooth, lump-free mixture. Put the rest of the milk on the fire to warm up. When it reaches the boiling point, pour in the previously prepared mixture of pudding, flour ... and cook, stirring constantly, until you get a thick smooth cream. Cover with cling film so that you don't get a crust on the cream, then leave it to cool.
- While the cream is cooling, we start making biscuits. Separate the egg yolks from the egg whites. Mix the dry ingredients (flour, baking powder, cocoa) and sift them. Whisk the egg whites in the snow and whisk the egg whites with the sugar. When the yolks and north double, add rum, butter and milk. Stir and add the dry ingredients. When you have combined all the ingredients well in a bowl, add the egg whites and mix them gently in a circular motion to leave as much air as possible in the mixture itself. Bake in a baking tray on baking paper in a preheated oven at 180 ° for about 10 minutes. Check with a toothpick if it is baked. When baked, leave to cool.
- Whisk the softened butter and add it to the cream. Just make sure that both the butter and the cream are at room temperature so that the fat in the cream does not separate.
- Stacking Place the crust of puff pastry on the bottom of the pan. Divide the feed into two parts. Spread the first part of the cream over the puff pastry, add the biscuit to the cream and coat it with the rest of the cream, and finally place the second crust of the puff pastry on the cream, which you cut in advance. Garnish with powdered sugar and leave to cool, so that all the flavors are best soaked overnight, but 2 to 3 hours will be enough if you are in a hurry.
- Whisk the softened butter and add it to the cream. Just make sure that both the butter and the cream are at room temperature so that the fat in the cream does not separate.
