Apricot blossoms

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Drain the apricots. Mix quark, four tablespoons of milk, oil, one egg, sugar and vanillin sugar with the whisk of the hand mixer. Mix flour and baking powder and stir into the quark mixture.

2. 2

   Separate remaining egg. Mix marzipan, egg yolk, two tablespoons of milk and 25 grams of icing sugar with the whisk of the hand mixer. Roll out the dough 0.5-0.7 cm thick and cut out 12 circles (approx. 12 cm Ø).

3. 3

   Place six circles of dough on a baking tray lined with baking paper and place a teaspoon of the marzipan mixture in the middle of each circle. Smooth it out a bit and place three apricots on top of each circle with the cut surface facing down.

4. 4

   Spread the edges of the dough with the remaining egg white and place the remaining dough circles on top as a lid. Press the edges well together. Cut several notches into the edges. Mix egg yolk and remaining milk and brush the flowers with it.

5. 5

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. Let cool on a cake rack. Mix the remaining icing sugar and lemon juice. Put into a freezer bag, cut off a small corner and decorate the apricot blossoms with it.

6. 6

   Allow to dry. Dust with icing sugar as desired and serve decorated with mint leaves as desired. Makes 6 pieces.

Nutrition Facts

KCAL
490 kcal

CARBS
71 g

FATS
17 g

PROTEINS
13 g