Filled cream hearts

Name: Filled cream hearts
Cook time: 1 h
Total time: 1 h
Yield: 25
Ingredients: 200 g Flour; 125 g Sour cream (thick sour cream with 24 % fat); 50 g Butter or margarine; 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1/4 TEASPOON Cinnamon; 1 package (6 g) grated lemon peel; 7-10 Tbsp Cling film; baking paper; 1 Egg Yolk; 1 TABLESPOON Schmand; 1 TEASPOON Sugar; 1 knife tip Cinnamon; 3 TABLESPOONS Raspberry Jelly

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 25

200 g Flour
125 g Sour cream (thick sour cream with 24 % fat)
50 g Butter or margarine
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
1/4 TEASPOON Cinnamon
1 package (6 g) grated lemon peel
7-10 Tbsp Cling film
baking paper
1 Egg Yolk
1 TABLESPOON Schmand
1 TEASPOON Sugar
1 knife tip Cinnamon
3 TABLESPOONS Raspberry Jelly

Directions

1
Sieve the flour onto a work surface. Press a depression into it. Add the sour cream. Put cold fat in flakes, sugar, vanillin sugar, salt, cinnamon and lemon peel on the flour rim.
2
Chop the ingredients with a wide knife. With cool hands quickly knead to a smooth dough. Cover and let cool for about 1 hour. Then roll out the dough between two layers of foil to a thickness of approx. 3 mm.
3
Cut out about 50 medium-sized hearts. Place them on a baking tray lined with baking paper. Mix egg yolk, sour cream, sugar and cinnamon. Spread half of the hearts with it. Bake everything in a preheated oven (electric: 200 °C/ gas: level 3) for 12-14 minutes until golden brown.
4
Let it cool down. Stir the jelly until smooth and apply to the uncoated biscuits. Place the remaining biscuits on top. Press down lightly.