Holy – Evening – Pastries
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g flour
- 250 g butter
- 100 g suar
- 4 egg yolks
- 450 g jam (raspberry) for brushin
- 4 egg whites
- 200 g suar
- 200 g nuts, round
Print Recipe
Pin Recipe Instructions
- Sieve the flour on a baking board. Sprinkle 100 g of sugar on top. Cut the butter into flakes. Make a well in the middle and add the egg yolk. Process everything into a shortcrust pastry. Chill for approx. 1 hour.
- Roll out the dough about 1/2 cm thick and place on a prepared baking sheet. Spread a jar of raspberry jam on top.
- Beat the egg white until stiff, pour in the sugar and fold in the ground nuts. Spread the mass on the floor.
- Bake in a preheated oven at 190 ° C for about 30 minutes.
- Cut the still warm cake into strips approx. 6 cm long and 2 cm wide.
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