Best Torta Russa Recipes

TORTA RUSSA

Steps:

• Blend the amaretti in a food processor and then set them aside.
• Now blend the almonds too, however turn the processor on and off quickly as you want to chop them finely, but not turn them into a cream. Set them aside.
• Put the butter and sugar in the food processor and blend together until creamy and fluffy.
• Then add the eggs, one at the time until well combined.
• Now add the flour and a pinch of salt and blend them inches.
• Set the food processor to a low speed and add the almonds and a shot of amaretto.
• Finally ad the amaretto cookies and mix them inches.
• Roll out the puff pastry until it is nice and thin and put it in a 9" springform pan. Roll it out so that it is big enough to come out over the top of the pan.
• Add the filling.
• Fold the puff pastry from the sides onto the cake. Note that it doesn't have to cover the whole cake just the first inch or two form the outside.
• Bake in a preheated oven at 360° for 40-45 minutes or until done. You can check by inserting a toothpick into the center. If the crust starts to brown too much cover it with foil.
• Let cool before serving.
• Notes:.
• The quantity of puff pastry varies from one brand to another. In this case I need one package to make the crust.
• By dry I don't mean old. Amaretto cookies are made in two ways, as a dry and crunchy cookie or a moist and chewy cookie.

TORTAS

Steps:

• Heat a large skillet over medium heat, and pan-fry the round steaks 5 minutes on each side, or to desired doneness.
• Slice the rolls lengthwise. Spread about 1 tablespoon of sour cream onto one side of each roll, and top with about 1/3 cup of mashed pinto beans per sandwich. Place a cooked round steak per sandwich on top of the pinto beans, and then layer each sandwich with one-fourth of the avocado slices, tomato slices, and sliced pickled jalapenos, about 1/2 cup of shredded lettuce, 1/4 cup of cilantro, and 1/4 cup of crumbled queso fresco cheese. Squeeze a lime wedge over each sandwich, close, and serve.

TORTA RUSTICA

Steps:

• Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
• In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
• Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
• Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
• Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.