Stapleballs at 16:35, 25 April 2010

2010-04-25T16:35:47Z

Stapleballs at 16:35, 25 April 2010

2010-04-25T16:35:35Z

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-Keep in mind that the filling needs to be made a day beforehand.
-Important detail about the milk: In order to make the matten (the filling) you need milk fresh from the cow, because store milk is homogenized, and doesn't turn into matten. i think it might work with some organic milk brands, since not all organic milk is homogenized. I wouldn't risk it though.

===Ingredients===

*1 package of Puff pastry (best take two if you're making a big one)
*butter (for greasing the pie pan)
* flour (little bit, doesn't say how much)
*1 egg
For the filling:
*3L of fresh milk (read the note about milk above in case you haven't)
*1L of buttermilk (my sister used organic buttermilk but i don't think it really matters)
*250 gr of sugar
*1 coffeespoon of almond powder
*4 eggs (so 5 eggs in total)

===Method===

- rinse the pan with cold water

- boil the milk

- add the buttermilk

- keep it boiling until the milk separates and goes chunky (= the milk goes almost transparent and will look like milk that's gone rank, it's supposed to look like that. Make sure all the milk has turned into chunks (10 to 15 mins.)

- pour everything through a hemp cloth (i assume you don't have a hemp cloth, so a strainer might do the trick, although i recommend something through which the chunks can't escape so easily)

- let it leak out for a night.

- smear the pie pan with butter or margarine or similar (or small pie pans if you're making small ones)

- sprinkle it with flour

- heat the oven at 200°C

- mix the matten with the sugar and the almond powder

- add two whole eggs and two yolks (don't throw away your egg whites)

- mix the ingredients

- beat the two remaining egg whites to snow (or whatever you call it, you know what i mean)

- mix the snow with the rest

- sprinkle your table with flour (but cleaning it first might be a good idea)

- roll out the puff pastry

- put your puff pastry in the pie pan

- cut the dough at 1,5 cm from the edge of the pie pan (witch scissors)

- fill the pie pan with matten for about 3/4

- cut a circle out of the puff pastry (using your pie pan)

- cover the matten with you fancy circle, but don't bend over the edges yet

- beat your remaining egg

- smear it all over that delicious pie, oh yeah. (don't overdo it though, otherwise you'll get an omelet on top of your pie)

- now you can bend over the edges, make sure it's really tight, so nothing can escape

- put some egg on the edges as well

- cut a cross in the middle of the top of your pie, this stops vampires from stealing your pies. (not too big a cross, otherwise everything will come out while baking)

- let it rest for about 40 mins.

- bake your pie for about 40-50 minutes on 220°C

- take it out of the oven

- eat it, and don't share, because nobody is worthy of eating your delicious pie but yourself.

← Older revision		Revision as of 16:35, 25 April 2010
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	- eat it, and don't share, because nobody is worthy of eating your delicious pie but yourself.		- eat it, and don't share, because nobody is worthy of eating your delicious pie but yourself.
		+	[[Category:Recipes]]

Cakeypie (Mattetaart) - Revision history

Stapleballs at 16:35, 25 April 2010

Stapleballs at 16:35, 25 April 2010