ITALIAN BRUNCH TORTE RECIPES

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ITALIAN BRUNCH TORTE RECIPE: HOW TO MAKE IT



Italian Brunch Torte Recipe: How to Make It image

We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. —Danny Diamond, Farmington Hills, Michigan

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 01 hours 50 minutes

Prep Time 50 minutes

Cook Time 60 minutes

Yield 12 servings.

Number Of Ingredients 12

2 tubes (8 ounces each) refrigerated crescent rolls, divided
1 teaspoon olive oil
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
7 large eggs, divided use
1 cup grated Parmesan cheese
2 teaspoons Italian seasoning
1/8 teaspoon pepper
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced hard salami
1/2 pound sliced provolone cheese
2 jars (12 ounces each) roasted sweet red peppers, drained, sliced and patted dry

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.

Nutrition Facts : Calories 403 calories, FatContent 24g fat (10g saturated fat), CholesterolContent 167mg cholesterol, SodiumContent 1360mg sodium, CarbohydrateContent 19g carbohydrate (5g sugars, FiberContent 0 fiber), ProteinContent 23g protein.

LINZER TORTE COOKIES RECIPE | ALLRECIPES



Linzer Torte Cookies Recipe | Allrecipes image

These are a version of a classic Austrian dessert. A nutty dough with preserves and a lattice top. A beautiful treat for the holidays.

Provided by k. anderson

Categories     World Cuisine    European    Austrian

Yield 30 cookies

Number Of Ingredients 9

¾ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon lemon zest
2 cups all-purpose flour
¾ cup blanched slivered almonds, ground
1 teaspoon ground cinnamon
? teaspoon ground cloves
1 cup raspberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan.
  • In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan.
  • Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves.
  • Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.

Nutrition Facts : Calories 288.2 calories, CarbohydrateContent 42 g, CholesterolContent 36.8 mg, FatContent 12.5 g, FiberContent 1.1 g, ProteinContent 3.4 g, SaturatedFatContent 6.2 g, SodiumContent 71 mg, SugarContent 27.2 g

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