Filled cream hearts

Name: Filled cream hearts
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 100 g soft butter/ margarine; 60 g (10 g) + 1 tsp sour cream or (24 % fat); 7-10 Tbsp Fresh cream; 60 g + 10 g diabetic sweetness; 3 Tr. Vanille-Aroma, 1 Pr. Salz; 200 g + some flour; 1/2 go. Tsp baking powder; 1 package Pudding powder "Vanilla Flavor"; 1 Egg yolk , cinnamon (Gr. M); 4 tablespoons (40 g) red jam; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

100 g soft butter/ margarine
60 g (10 g) + 1 tsp sour cream or (24 % fat)
7-10 Tbsp Fresh cream
60 g + 10 g diabetic sweetness
3 Tr. Vanille-Aroma, 1 Pr. Salz
200 g + some flour
1/2 go. Tsp baking powder
1 package Pudding powder "Vanilla Flavor"
1 Egg yolk , cinnamon (Gr. M)
4 tablespoons (40 g) red jam
baking paper

Directions

1
Cream fat, 60 g sour cream, 60 g sweetness, flavour and salt. Mix 200 g flour, baking powder and pudding powder. Stir in half the flour mixture, knead the rest with the kneading hooks of the hand mixer. Cover and chill for approx. 1 hour.
2
dough on little flour ca
3
Roll out 3 mm thick. Cut out about 100 hearts (approx. 4 cm Ø). Distribute on baking trays lined with baking paper. Mix 1 tsp. sour cream, egg yolk, 10 g sweetness and cinnamon. Spread on 50 hearts
4
Bake in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) 8-10 mi-nutes. Let them cool down. Warm up the jam and spread on the hearts without cream. Place the remaining hearts on top. Allow to dry.
5
Ingenious: Fill cookies with the new diabetic jam "Rose Hip Seabuckthorn". 330 g approx. 1.70 e; Schneekoppe