Hetal Vasavada 的开心果豆蔻曲奇蛋糕
快速概览
James Anderson•2025/11/02•1 分钟阅读•3 周前更新

食材
- 1包装(16盎司,2卷)冷冻菲洛面团,已解冻
- 0.5 杯切碎的核桃
- 1 杯无盐黄油,融化
- 1蛋奶糊
- 1 杯全脂牛奶
- 2大号鸡蛋,室温
- 1 杯糖
- 2 茶匙香草精
- 0.5 茶匙研磨的豆蔻
- 0.5 茶匙犹太盐
- 1糖浆
- 1 杯水
- 1 杯糖
- 1 汤匙柠檬汁
- 1一英寸肉桂棒
- 1捏藏红花丝
- 0.5 茶匙玫瑰水
制作步骤
将烤箱预热至350华氏度。一次折叠两张菲洛酥皮,呈风琴状折叠;放入一个13x9英寸的烤盘中。重复此步骤直到所有菲洛酥皮用完,轻轻地将酥皮扇开,直到填满烤盘。烘烤菲洛酥皮10分钟。取出;在菲洛酥皮的折叠处撒上切碎的开心果。均匀地淋上融化的黄油。再烘烤10分钟。
与此同时,在一个中等大小的碗里,将牛奶、鸡蛋、糖、香草精、豆蔻和盐搅打均匀。将蛋奶糊倒在菲洛派皮上。烘烤至菲洛派皮呈金黄色且酥脆,约25-30分钟。
在一个微波炉安全的碗中,混合水、糖、柠檬汁、肉桂和藏红花。微波加热至混合物刚开始沸腾,约3-4分钟。搅拌入玫瑰水。将糖浆淋在温热的蛋糕上。食用前在室温下冷却。存放在冰箱里。
营养成分(每份)
常见问题
Can I make this ahead of time?
Many recipes can be prepared in advance.
What cuisine does this belong to?
This recipe represents authentic cooking traditions.
How long does it take to prepare?
Preparation and cooking time details are provided in the recipe.
Can I substitute ingredients?
Yes, common ingredient substitutions are usually possible.
How difficult is this recipe?
This recipe is suitable for home cooks of all skill levels.
Where can I find more recipes like this?
Explore more recipes on moscow.loc.city.
Is this recipe suitable for dietary restrictions?
Check the ingredients list for dietary compatibility.
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