Ariwalk Awskil Rollerblades

onions and bars with prunes, pistachios and honey loaf

Of easy cookies easy to make that meet and take their sweet tooth in a "natural" or with fruit and honey. The dough enclosing the filling is soft and crumbly and the next day is tasty and not soggy.

No eggs, but a bit 'of butter and flour for its composition. And as the last final note, but in my view essential for the completion of the recipe, the coarsely chopped pistachio nuts that have a hint of flavor and crunch to the soft filling. For a healthy but tasty breakfast, a light snack for a sweet after dinner ... but not too much ^ _ ^

250 gr di prugne denocciolate a pezzetti - 2 cucchiai di succo di limone - 2 cucchiai di acqua - 90 gr di pistacchi pestati - 2 cucchiai di miele - latte per glassare

per la pasta
225 gr di farina - 20  gr di zucchero di canna - 120 gr di burro - 4/5 cucchiai di acqua fredda

Place the plums, lemon juice and water in a saucepan and bring to a boil, stirring. Remove from heat. Add the pistachios and 1 tablespoon of honey, cover and allow to cool.

Preheat oven on 200 ° C.

For the dough, brought together the flour, sugar and butter and mix by hand or in mixer until the mixture has a grainy texture. United enough water to make a soft dough but not sticky. Roll out the dough on a floured surface to form two rectangles. Grease a baking tray with parchment paper or lining the inside, on a Posat rectangle of dough. Sprinkle the surface layer of stuffing around, leaving a border of 1 cm. Stack the second sheet of pasta. Press the edges to seal and Mark it by dividing the rectangle into 12 strips. Brush with milk. bake in preheated oven for about twenty minutes until the cake is golden. Spennellatevi over the remaining honey and let cool on a wire rack. Cut into sticks.

With this recipe I participate in the friendly contest pistachio of Catherine .