Bee sting rhombs

Name: Bee sting rhombs
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 50 g Whipped cream; 50 g Sugar; 25 g dried cranberries; 75 g roasted peanut kernels; 1 package (400 g) Fresh short pastry ready to roll out and cut out (refrigerated shelf); 2 TABLESPOONS Currant Jam; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

50 g Whipped cream
50 g Sugar
25 g dried cranberries
75 g roasted peanut kernels
1 package (400 g) Fresh short pastry ready to roll out and cut out (refrigerated shelf)
2 TABLESPOONS Currant Jam
baking paper

Directions

1
Take the dough out of the fridge about 10 minutes before processing. Bring cream and sugar to the boil in a saucepan. Finely chop cranberries and peanuts, stir in and remove from heat. Let cool down for about 5 minutes
2
Halve the dough, roll out each piece between 2 layers of baking paper rectangularly (approx. 22 x 25 cm) and place on a baking tray covered with baking paper, spread with 1 tbsp. jam. Spread half of the cream-sugar mixture on each dough
3
Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 15-20 minutes, remove and cut directly with a pastry wheel into approx. 20 lozenges (approx. 7 x 3.5 cm) each. Let the cookies cool down for at least 1 hour
4
Waiting time approx. 1 hour