Filled short pastry pouches

Name: Filled short pastry pouches
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 75 g Walnut kernels; 75 g Orange marmalade; 1 egg (size M); 1 package (250 g) Baking mixes short pastry (ready: 405 g); 1 TEASPOON Whipped cream; 75 g Dark chocolate coating; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

75 g Walnut kernels
75 g Orange marmalade
1 egg (size M)
1 package (250 g) Baking mixes short pastry (ready: 405 g)
1 TEASPOON Whipped cream
75 g Dark chocolate coating
7-10 Tbsp Flour
baking paper

Directions

1
Roughly chop the nuts. Mix jam and nuts. Separate the egg. Mix the dough and roll out thinly on a well floured work surface. Cut out about 35 circles (6 cm Ø). Brush the edges of the cut out circles with egg white.
2
Place a hazelnut-sized blob in the middle with a teaspoon and fold the circles in half. Press the edges together with a fork. Place the pastry pouches on two baking trays lined with baking paper.
3
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 12-14 minutes. Whisk the egg yolk and cream and spread on the cookies approx. 2 minutes before the end of the baking time.
4
Remove from the oven and let it cool down on a grid. In the meantime, chop the chocolate coating and melt it in a water bath. Allow to cool a little, fill into a small freezer bag and cut off a small corner with sharp scissors.
5
Decorate the cookies with the chocolate coating. Let the chocolate coating dry. Makes about 35 biscuits.