Stuffed Half-moons
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 8 mins |
| Total Time | 2 hrs 8 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g mararine or butter
- 125 g suar
- 375 grams flour
- 1 pinch (s) salt
- 50 g cocoa
- 2 egg (s)
- 1 teaspoon cinnamon
- 1 sachet flavor, (lemon peel flavor)
- 1 packet vanilla sugar
- 0.5 ½ glass nut nougat cream
- 200 g chocolate couverture, dark
- some almond (s), chopped for garnish
Print Recipe
Pin Recipe Instructions
- Work the first 9 ingredients into a smooth dough and put it in the refrigerator for at least 1 hour, or better overnight.
- Then roll out the dough on a floured baking board about ½ cm thick, dust the top of the dough with flour. The dough is soft and can be rolled out wonderfully with flour without any effort, does not stick and does not take offense when the remnants of the dough are kneaded together and rolled out a few times. Now cut out half-moons or other figures and bake in the preheated oven at 160 degrees for about 8 minutes.
- Cool on a wire rack.
- Glue 2 figures together with the nut nougat cream, spread the melted couverture and sprinkle some chopped almonds on top.
- Instead of nut nougat cream you can of course also use jelly.
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