Linz pie
60 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.113 kg
Eggs
0.625 ud
Table salt
0.625 g
Ground almond
0.05 kg
Butter
0.063 kg
Icing sugar
0.063 kg
Clove
0.625 g
Ground cinnamon
1.875 g
Raising agent
3.125 g
Fruit of the forest jam
0.156 kg
Whipped cream
0.05 l
Elaboration
- Knead all the ingredients required to make a short crust pastry.
- Film wrap the dough and let it rest in the fridge for 30 minutes.
- Preheat the oven to 180 ºC.
- Roll out two thirds of the dough.
- Line the mould with the dough, making sure to cover all the sides well up to the top.
- Pour in the filling.
- Place the rest of the dough on top with the help of a rolling pin. Cut and make indentations on the dough. Decorate the surface.
- Egg wash the pie and bake it at 180 ºC 3/4/3 for about 40 minutes.
- Serve with whipped cream.
Nutritional information (1 portion)
Energy
401.78
kcal
Carbohydrates
47.48
g
Proteins
5.59
g
Lipids
20.49
g
Fiber
2.58
g
Saturates
8.06
g
Monounsaturated fatty acids
3.96
g
Polyunsaturated fatty acids
0.6
g
Cholesterol
68.46
mg
Calcium
23.44
mg
Iron
0.86
mg
Zinc
0.37
mg
Vitamin A
148.35
ug
Vitamin C
10.11
g
Folic acid
12.67
ug
Salt (Sodium)
64.39
mg
Sugars
25.9
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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