Angel eyes

Name: Angel eyes
Cook time: 45 min
Total time: 45 min
Yield: 22
Ingredients: 120 g Flour; 30 g Icing sugar; 3 Egg yolk (size M); 75 g Butter; 3 TABLESPOONS Crème fouettée (en particulier le lait); 30 g yellow jelly (e.g. quince); 30 g red jelly (e.g. currant); 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 22

120 g Flour
30 g Icing sugar
3 Egg yolk (size M)
75 g Butter
3 TABLESPOONS Crème fouettée (en particulier le lait)
30 g yellow jelly (e.g. quince)
30 g red jelly (e.g. currant)
7-10 Tbsp Icing sugar
baking paper

Directions

1
Put the flour, icing sugar and 2 egg yolks into a mixing bowl. Add butter in flakes. Mix first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 30 minutes. Shape the dough into walnut-sized balls and place on a baking tray lined with baking paper. Press hollows in the middle.
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes. Mix 1 egg yolk and cream. Spread the cookies while still hot and let them cool down. Warm up jellies separately and stir until smooth. Fill into the hollows of the cookies and let dry. Serve delicately dusted with icing sugar