A recipe for pastries stuffed with peanut butter and raspberry jam, or umeboshi pasta from dried Japanese plum. The dough is mixed with airy mashed potatoes, missed the filling, and rolled into a roll. Then the roll was placed for a while in the refrigerator, and cut на пирожные. 
Photo of the dish:Kang Kim Time: 50 min. Difficulty: easy. Recipes used. volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. mashed potatoes
- Coarse salt
- 6 – 8 tbsp. powdered sugar, as well as more for sprinkling
- 1 tbsp. peanut butter with crushed peanuts, room temperature
- 1/4 Art. umeboshi paste (dried Japanese plum) (available in health food stores) or raspberry jam
Recipes with similar ingredients: mashed potatoes, sugar powder, peanut paste, umeboshi paste
Recipe preparation:
- Mix mashed potato with 1/4 tsp in a large bowl. salt. Add 4 tbsp. icing sugar and mix with a wooden spoon. Add the remaining 2 – 4 tbsp. powdered sugar, adding 1 tbsp. behind mix once, until the dough is hard and dry. (The amount of sugar added will depend on how much starch is in mashed potato.) Knead the dough hands until smooth.
- Sprinkle a large sheet of parchment paper with icing sugar. Place the dough on parchment and roll it into a rectangle the size of 30 by 35 cm., Thickness 6 – 7 mm., Sprinkled with powdered sugar, if the dough becomes sticky. (If the dough gets too soft for rolling, freeze for several minutes.) Distribute peanut butter evenly over the dough layer. Then distribute umeboshi paste, a long narrow stripe, approximately 7.5 cm. from one of the long ends. Put in the freezer for 30 min
- Starting from the long end, roll the formation into a roll, helping the sheet parchment. Seal the seam, then cut the roll into slices.
