gluten-free Cinnamon roll pie
gluten-free Cinnamon roll pie
Doses
12-15
kplCooking time
20
minutesIngredients
- Pie crust
100 g butter
100gquark
1 egg
30 g grated emmental cheese
0,5 tl salt
1 tsp baking powder
- Stuffing
100 g cantarelles
1 tbsp win at
1 dl white wine
150 g creme fraiche 28 %
75 g cantarelli cream cheese
3 eggs
0,5 tl salt
Preparation
- Pie crust
- To start with, I mixed the soft butter, curd, egg and grated cheese for the base.
- And then mix in the dry ingredients.
- Refrigerate the base dough for an hour.
- Stuffing
- For the filling, I put the thawed chanterelles with white wine and butter in a saucepan. I heated it up until the butter melted and the cantarelles absorbed the wine+butter mixture.
- In another container, I mixed the other ingredients for the filling.
- I rolled out the dough with the oat flour mix to fit a 26 cm pie dish.
- I put the pie crust and dough in the freezer for 10 minutes.
- Before putting it in the oven, I poked holes in the bottom with a fork.
- Precook the bottom of the oven for 10 minutes at 200°C.
- Then place the chanterelles on the bottom, top with the rest of the filling, and return to the oven for half an hour.
- To prevent the edges of the crust from drying out too much, I put foil on top of the pie for the last 10 minutes.
Gluten-free pancake mix, 500 g 