Shoe Soles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g puff pastry
- 3 tablespoon sugar
- 100 g suar (hail suar)
- 0.25 liter ¼ cream
- 1 packet vanilla sugar
Print Recipe
Pin Recipe Instructions
- Thaw the puff pastry and roll out approx. 1 cm thick.
- Cut out circles with a diameter of approx. 6 cm and roll out into 12 cm long shoe soles (oval). Turn once and press into the sugar.
- Place on a tray rinsed with cold water with the unsweetened side down and let rest for 15 minutes.
- Bake at 180 ° for about 10 minutes until they crunch up and have got some color.
- Whip the cream if you like and add sugar. Paint on the underside of the shoe sole and put another underside on top.
- If you want, you can also choose a different filling. E.g. cocoa cream, honey-nut puree, fruit + cream, nougat cream, jam or you can simply enjoy it pure without filling. If you want, you can try sugaring both sides or using normal sugar on the bottom. There are no limits for your creativity!
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