Fingerle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Dice butter. Knead the sugar, flour, egg and butter first with the dough hooks of the hand mixer then with your hands to a smooth short pastry. Wrap in foil and chill for about 30 minutes

2. 2

   Roll out the dough on the floured worktop to form a rectangle (approx. 25 x 40 cm) and cut across into 6 strips of the same size. Spread the jam on every second dough sheet and cover with an uncoated dough sheet. Place dough plates on a baking tray lined with baking paper

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Remove from the oven and cut the pastry sheets while still hot into approx. 20 strips each. Leave to cool completely on the tray

4. 4

   Waiting time approx. 30 minutes