Blackberry yogurt ice cream pies | How To Cook That
Recipe By Crumbli
Total Time: 35 min
2 cups of flour
½ cup chilled butter cubes
1 egg yolk
1 teaspoon vinegar
1 tablespoon sugar
½ cup of ice water
¼ spoonful of salt
2 tablespoon of milk
¼ teaspoon vanilla
½ cup blackberry jam
¼ cup of water
1 teaspoon lemon juice
1 teaspoon starch
1/8 teaspoon cinnamon
3 boxes of Paradise Berry Yogurt Ice Cream
Prep Time: 5 min
Freeze Time: 1 hr
Cook Time: 30 min
In a small pot over medium heat, add the sauce ingredients and stir well until the ingredients are mixed, leave the sauce until the consistency is thick, then remove the pot from the heat and leave it to cool completely.
Mix the egg yolk, water and vinegar in a small beaker and set aside for later.
In the food processor add the flour, salt, sugar and butter and start mixing until the butter crumbles and you get a sandy texture. Start adding the liquids that were previously mixed gradually until you get a consistency.
Move the dough from the food processor on a surface covered with plastic sheeting. Collect the dough, wrap it and then put it into the refrigerator for 30 minutes.
Spread the dough on a surface covered with flour to be about 2 ml thick, we cut the dough using a circular cutter to make circles of equal size.
Transfer the cut dough circles to a baking tray furnished with butter paper, stuff the pancakes with a teaspoon of cold filling, then cover the pie with another piece of dough and close the ends well using a fork making holes on the top of the pie to allow the steam to escape.
Mix eggs, yogurt and vanilla together, then brush the face of the pancakes with the mixture, and put the pancakes in a preheated oven at 170 degrees for 25 minutes or until you make sure the dough is cooked while turning on the grill for 5 minutes.
Leave the pies aside until they cool completely. Once they cool, start collecting the pies by turning them, then put a scoop of Yogurt and Berries Paradise ice cream, then put another pie on top of the ice cream scoop.