Easy-peasy biscuit chocolates

Name: Easy-peasy biscuit chocolates
Cook time: 1 h
Total time: 2 h
Yield: 35
Ingredients: 500 g + something Flour; 350 g Schmand; 80 g Sugar; 250 g soft butter; 35 Chocolate nougat pralines with hazelnut filling (e.g. "Toffifee"); 2 TABLESPOONS Icing sugar for dusting; 7-10 Tbsp Cling film; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Oh, are there presents already? The sourdough packages with chocolate filling may be distributed before Christmas Eve.

COOK TIME
60 mins

TOTAL TIME
120 mins

Ingredients

Servings: 35

500 g + something Flour
350 g Schmand
80 g Sugar
250 g soft butter
35 Chocolate nougat pralines with hazelnut filling (e.g. "Toffifee")
2 TABLESPOONS Icing sugar for dusting
7-10 Tbsp Cling film
baking paper

Directions

1
Put 500 g flour, sour cream, sugar and butter in flakes in a bowl. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Wrap in foil and chill for about 1 hour.
2
Preheat oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Cut dough into thirds. Roll out a third (the rest back to cold) on a little flour 2-3 mm thin. Divide into rectangles (approx. 4 x 8 cm each) with a dough wheel. Place 1 praline on each half of the rectangle. Brush the dough very thinly with water. Fold the other half of the dough rectangle over the praline and press down all around the edge. Roll out the rest of the cold dough in the same way and fill.
3
Place on a baking tray lined with baking paper. Bake in a hot oven for about 15 minutes until golden brown. Take out, let cool and dust thinly with icing sugar.