Viennese Pfaffenhütchen
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 60) |
Ingredients
- 200 g butter / mararine
- 2 egg (s)
- 3 egg (s), including the yolk
- 250 g powdered suar
- 500g flour
- 0.5 ½ pack gingerbread spice
- 0.5 ½ cup plum jam
- 1 egg (s), including the yolk, for brushing
Print Recipe
Pin Recipe Instructions
- Stir the fat until creamy, mix in the eggs, egg yolks and powdered sugar. Sieve in the flour and knead in with gingerbread spices. Let rest in the refrigerator for 2 hours.
- Then roll out and cut out triangles, cover with plum jam, fold over the corners. Brush with egg yolk, place on a baking tray lined with baking paper, bake in an oven preheated to 175 ° C for about 18 minutes.
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