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Treat yourself with Vegusto: Recipe No. 234

Glarus pie with prune plum and almond filling

Traditionally, a Glarus pie is filled half with almonds and half with prune plum. Through the slits in the puff pastry lid, you can catch a promising glimpse of the filling.

Preparation

Use a knife to cut 2 roundels with a diameter of 21 cm into the rolled-out puff pastry rectangle.
Brush the 2 cm edge of the bottom rondelle with water. If a rondelle needs to be patched, use it as the base.
Cut 2 cm wide strips from the leftover pastry. Place these pastry strips along the edge of the base rondelle and brush with water.
Now mix the almonds, lemon juice, lemon zest, xylitol and water together. To make the almonds a little finer, mix them briefly with a blender.
Spread the almond mixture in a circle about 3 cm wide on the outer part of the pie base. Leave the 2 cm wide edge free. Then fill the centre of the base with the prune puree.
Make a star shape on the second puff pastry rondelle, with six 3-5 cm long cuts. Carefully lift the puff pastry and place it on the filled pie base.
Press the edge of the pie in all around with a teaspoon handle.
Preheat the oven to 200 °C / convection oven and bake the Glarner pâté on baking paper for 25 minutes on the second shelf. Then switch off the oven and hold the oven door slightly open with a wooden ladle. Leave the pâté to dry in the oven for another 10 minutes.
Lift the Glarner pie onto a cake rack and leave to cool. Finally, dust the pastry with icing sugar.

You can add 1-2 tablespoons of kirsch to the prune puree. The almond filling can be refined with a few drops of bitter almond flavouring.