Fruit Flower

Name: Fruit Flower
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 125 Butter; 250 g Flour; 1 pinch Salt; 75 g Icing sugar; 2 Eggs (size M); 1 can(s) (425 ml) Apricots; 50 g Sugar; 1 package Vanillin sugar; 150 Low-fat curd; 7-10 Tbsp Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Cling film; 7-10 Tbsp Wood skewer

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

125 Butter
250 g Flour
1 pinch Salt
75 g Icing sugar
2 Eggs (size M)
1 can(s) (425 ml) Apricots
50 g Sugar
1 package Vanillin sugar
150 Low-fat curd
7-10 Tbsp Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Cling film
7-10 Tbsp Wood skewer

Directions

1
Cut butter into cubes. Mix flour, salt, icing sugar, butter and 1 egg with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 15 minutes
2
Pour the apricots into a sieve and drain well. Mix 1 egg, sugar, vanillin sugar and quark until smooth
3
Roll out the dough on the floured work surface. Cut out 18 flowers (approx. 10 cm Ø), but knead and roll out the dough again and again. Line every second trough of a greased muffin tray (24 troughs) with 1 dough flower. Prick the dough base several times with a wooden skewer and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 13 minutes
4
Remove the muffin tray, fill flowers with the cheese mixture to the brim and place 1 half apricot on each. Bake again at the same temperature for about 10 minutes. Take out, let cool and take out of the tin. Grease the hollows of the muffin tray again and process the remaining ingredients in the same way. Dust with icing sugar before serving
5
waiting time approx. 2 hours