Feijoa linzer crumble

Feijoa Linzer Crumble

This linzer crumble is delicate, melting in the mouth and it lets the feijoa be the main hero. If you do not have fejioa or it is out of season, it is nice also with several other fruits like apple, rhubarb, plum or their jams.


450g flour pinch of salt 150g sugar 2 tsp baking powder 200g butter in cubes in room temperature 2 egg yolks 2 tbsp od sour cream scooped out flesh of about 2 kg feijoas 1,5 cups of fine semolina 4 egg whites (optional) 75 g sugar (optional)


Mix the flour in a bowl with a pinch of salt, the sugar and the baking powder. Rub the butter in it until it resembles a fine crumble. Add the yolks and the sour cream and bring it all into a dough quickly. Wrap the dough in cling film and put it in the fridge for about an hour. You need to chill it well so you can grate it easily. Meanwhile scoop out the flesh of about 2kg of feijoas. Add sugar to it to your taste (we love the tartness of feijoas so I just added a couple of tablespoon of sugar) and the fine semolina. The latter one soaks up the liquid of the fruits while baking with all its flavors and does not let it ruin the texture of the base pastry. This is a good trick to use for any fruit fillings that would ooze lots of juice due to the added sugar and heat. Using a big hole cheese grater, grate half of the chilled dough at the bottom of the baking pan that you have greased. Put on top the fruit mix. As we like the chunky fruit pieces, I did not chop further the feijoa scoops. It is optional, but oh so nice: whip up 4 egg whites (if you love a thick meringue layer then 6 egg whites) and when it is almost ready, incorporate 75g of sugar into it and smooth on top of the fruit layer. Finally, grate the second half of the linzer dough on top and put it in the oven that has been preheated to 200 degree celsius. Bake it for about 25 minutes, or until the top is golden and it baked through. Serve it warm or cold with vanilla ice cream or custard cream.


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