Blueberry pie with hazelnötsmul

Name: Blueberry pie with hazelnötsmul
Cook time: P1H
Total time: P1H
Yield: 20 servings
Cuisine: Nordic,Swedish
Ingredients: 300 gram room warm butter; 3 deciliter hazelnuts; 3 deciliter strokes; 4 1/2 deciliter veteran; 1 teaspoon baking powder; 1 teaspoon cannel; 500 gram frozen or fresh blueberries; 1 tablespoon cornstarch

Preparation Time--

Cooking Time1 h

Ingredients8

DifficultyMedium

Ruth Lundin

The blueberry may take place in this pie, where cinnamon-scenting crumbs lay softly on top. The hazelnuts provide both chewing resistance and a little nutty tone that makes the whole thing more interesting. Serve with whispade cream, or test a bullet homemade lingong lass to.

Categories
Coffee Break Dessert
Cuisines
Nordic Swedish
Yields
20Servings
Cooking Methods
Mixed

Ingredients

20 servings

Step: 1
300 g room warm butter
Step: 2
3 dl hazelnuts
Step: 3
3 dl strokes
Step: 4
4 1/2 dl veteran
Step: 5
1 tsk baking powder
Step: 6
1 tsk cannel
Step: 7
500 g frozen or fresh blueberries
Step: 8
1 msk cornstarch

Instructions

Step: 1
Put the oven at 175°C.
Step: 2
Dress a shape, about 20x30 cm, with baking sheet paper. Make sure the paper goes up the edges.
Step: 3
Cut the butter into dice.
Step: 4
Mix the hazelnuts roughly in a food processor. Add sugar, wheat flour, baking soda and cinnamon and continue to mix for a short time.
Step: 5
Add the butter and mix quickly into a silly dough.
Step: 6
Press half of the dough at the bottom of the shape and even to the surface.
Step: 7
Pipe up blueberries and corn starch. Distribute the berries over the bottom. Smula the rest of the dough over.
Step: 8
Cream in the middle of the oven 40-50 minutes, until the pie has a golden brown color. Let cool.
Step: 9
Cut the smulpaj in squares. Serve with a bullet homemade Lingonglass.

Näring

Calories	288kcal
Carbohydrates	26g
Fat	19g
Protein	3g
Serving Size	20serving

Blueberry pie with hazelnötsmul

Categories

Cuisines

Yields

Cooking Methods

Ingredients

Instructions

Näring

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