Urmelis Cheesecake Angel Eyes with Strawberry Filling
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 11 mins |
| Total Time | 1 hr 56 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 230 g butter
- 85 g cream cheese, full fat
- 200 g suar
- 3 teaspoons bourbon vanilla sugar
- 3 teaspoons vanilla extract
- 1 pinch lemon peel
- 3 drops lemon flavor
- 1 pinch (s) salt
- 330 g flour
- 1 large egg yolk
- 1 glass strawberry jam with vanilla
Print Recipe
Pin Recipe Instructions
- Stir the soft butter with cream cheese, sugar, vanilla sugar, vanilla extract, lemon peel, lemon flavor and salt until the mixture becomes light and creamy. Mix in the egg yolks well, then add the flour and mix everything into a dough. Chill for at least 1 hour.
- In the meantime, line the trays with paper and preheat the oven to 180 ° C top / bottom heat.
- Take the dough out of the refrigerator and divide pieces. Form thin rolls and cut them into 7 - 8 g pieces. Roll into balls and place on the tray. Use the handle of a wooden spoon or your index finger to make small indentations in the dough. If necessary, dip the handle or fingers in flour beforehand.
- Bake on the middle rack for about 10-11 minutes.
- Leave briefly on the baking sheet, then leave to cool on the wire rack. Heat the strawberry spread and pour it into the wells while hot. Let it set and store in a tin can.
- The indentations go back a little while baking, but you should still only fill in the strawberry spread after baking, as it looks nicer. I have tested both variants and the subsequent filling is definitely advisable!
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