{"id":6862,"date":"2022-05-19T10:01:00","date_gmt":"2022-05-19T08:01:00","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=6862"},"modified":"2024-04-10T18:26:04","modified_gmt":"2024-04-10T16:26:04","slug":"pastis-numeros-de-pasta-de-full","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/tarta-numeros-de-hojaldre\/","title":{"rendered":"Past\u00eds N\u00fameros de pasta de full"},"content":{"rendered":"<p>Amb motiu d&#039;un aniversari molt especial hem preparat un past\u00eds N\u00fameros de pasta de full, un past\u00eds una mica diferent i original. Per aix\u00f2 avui presentem un past\u00eds de n\u00fameros grans elaborats amb massa de pasta de full i farcits de Nata. \u00c9s molt f\u00e0cil de fer a casa i sorprendreu gratament els vostres convidats. Estic segur que us encantar\u00e0.<\/p>\n\n\n\n<iframe width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/Mwa1fyXKljU\" title=\"YouTube v\u00eddeo player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen=\"\"><\/iframe>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>2 Masses de pasta de full rectangulars<\/li><li>500 gr. Nata per muntar 35% mat\u00e8ria greix<\/li><li>40 gr. Sucre<\/li><li>1 Cullerada sopera formatge Philadelphia<\/li><li>Sucre m\u00f2lt<\/li><li>Pinyons (opcional)<\/li><li>1 Ou per pintar<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Posarem en remull els pinyons.<\/li><li>Desenrotllarem una massa de pasta de full i la dipositarem damunt d&#039;una safata de forn, aprofitant el paper de coure.<\/li><li>Pintarem tota la placa amb aigua i amb molt de compte la taparem amb l&#039;altra placa de pasta de full, procurant que quedi ben centrada. Traurem el paper que haur\u00e0 quedat a sobre i pitjarem la massa perqu\u00e8 quedi ben enganxada.<\/li><li>Hem retallat les plantilles dels dos n\u00fameros i les posem a sobre de la pasta de full.<\/li><li>Amb un curta pizzes o un ganivet ben esmolat, retallarem els n\u00fameros, prement perqu\u00e8 quedin tallades les dues masses.<\/li><li>Batem l&#039;ou i pintarem els n\u00fameros per sobre. Adornarem amb els pinyons escorreguts, prement una mica perqu\u00e8 s&#039;enganxin.<\/li><li>Hem preescalfat el forn a 200 \u00ba cent\u00edgrads i enfornarem durant uns 20 minuts o fins que estigui la pasta de full daurada. Deixarem refredar totalment.<\/li><li>Hem guardat un bol i la nata per muntar durant uns 10 minuts al congelador. Muntarem la nata amb el formatge crem\u00f3s i abans d&#039;acabar de muntar afegirem el sucre i batrem.<\/li><li>Amb un ganivet de serra tallarem els n\u00fameros per la meitat i els farcirem amb la nata que hem dipositat en una m\u00e0niga pastissera amb un filtre arrissat. Per sobre empolvorarem amb el sucre m\u00f2lt.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de N\u00fameros de pasta de full per a una millor comprensi\u00f3 de tot el que s&#039;ha explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Con motivo de un aniversario muy especial hemos preparado una Tarta N\u00fameros de Hojaldre, una tarta un poco distinta y original. Por ello hoy presentamos una tarta de n\u00fameros grandes elaborados con masa de Hojaldre y rellenos de Nata. Es muy f\u00e1cil de hacer en casa y sorprender\u00e9is gratamente a vuestros invitados. Estoy seguro que [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9077,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2],"tags":[4041,4578,4576,4575,4577],"class_list":["post-6862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pasteleria-casera","tag-hojaldre-nata","tag-receta-tarta-hojaldre-rellena","tag-tarta-hojaldre","tag-tarta-numeros-de-hojaldre","tag-tarta-original"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6862","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=6862"}],"version-history":[{"count":2,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6862\/revisions"}],"predecessor-version":[{"id":8613,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/6862\/revisions\/8613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9077"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=6862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=6862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=6862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}