
Two-step tartiviolis
Ingredients
- 900 g (2 lbs) pie crust
- 1 egg
Apple tartivioli
- 3 apples, peeled and grated (about 1½ cups (375 ml))
- 1 C. (5 ml) cinnamon
- ½ tsp. 1/2 tsp (3 mL) nutmeg
- 1 C. (15 mL) cornstarch
- ¼ cup (60 mL) brown sugar
Choco-raspberry tartivioli
- 1½ cups (375 mL) lightly crushed fresh raspberries
- A few drops of vanilla essence
- 1 C. (15 mL) cornstarch
- 2 tbsp. (30 ml) brown sugar
- ¼ cup (60 mL) coarsely chopped dark chocolate
Preparation
- Preheat the oven to 375°F.
- In a bowl, combine ¼ cup (60 mL) brown sugar and 1 tbsp. (15 ml) cornstarch. Add all the other apple filling ingredients and mix well. To book.
- In another bowl, combine 2 tbsp. (30 ml) brown sugar and 1 tbsp. (15 ml) cornstarch. Add all the other ingredients for the chocolate-raspberry topping and mix well. To book.
- On a floured work surface, separate 900 g (2 lbs) of pie dough into 4 and roll out 4 rectangles of 30 cm x 20 cm.
- On a rectangle of dough, place the apple filling, 2 tbsp. (30 ml) at a time, leaving 1 cm between each bite to obtain 12 tartivioli.
- Brush the edges of each tartivioli with beaten egg.
- Add a pastry on top and press well with your fingers all around each filling to make sure the pasta is well stuck.
- Using a knife, cut into 12 squares and press down the edges of the dough with a fork.
- On a non-stick or parchment lined baking sheet, place the tartivioli and brush with the beaten egg.
- Repeat the same operations for the chocolate-raspberry tartivioli. Place in the oven for 25 minutes or until the tartivioli are golden brown.
For adventurers
Add small cubes of sharp cheddar cheese to each apple tartivioli.




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Ingredients
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Preparation