Fruity vanilla daisies

Name: Fruity vanilla daisies
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 7-10 Tbsp slightly + 125 g cold butter; 250 g + some flour; 1 pinch Salt; 75 g Icing sugar; 2 Eggs (Gr. M); 2 can(s) (425 ml each) Apricots; 150 g Low-fat curd; 50 g Sugar; 1 package Vanilla sugar; 1 TABLESPOON Icing sugar; 7-10 Tbsp Cling film; 7-10 Tbsp Wood skewer

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

7-10 Tbsp slightly + 125 g cold butter
250 g + some flour
1 pinch Salt
75 g Icing sugar
2 Eggs (Gr. M)
2 can(s) (425 ml each) Apricots
150 g Low-fat curd
50 g Sugar
1 package Vanilla sugar
1 TABLESPOON Icing sugar
7-10 Tbsp Cling film
7-10 Tbsp Wood skewer

Directions

1
Grease the recesses of a mini muffin tray (24 recesses). Knead 250 g flour, salt, icing sugar, 125 g butter in pieces and 1 egg first with the dough hooks of the mixer, then briefly with your hands to a smooth dough.
2
Wrap in foil and chill for about 15 minutes. Drain the apricots well. Mix quark with 1 egg, sugar and vanilla sugar.
3
Roll out the dough on a floured work surface until it is about 3 mm thin. Cut out 18 flowers (approx. 10 cm Ø) with a cookie cutter. Put 9 flowers on the muffin tray. Prick the pastry bases several times with a wooden skewer.
4
Pre-bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 12-13 minutes.
5
Remove the sheet metal. Fill the flowers up to the edge with curd cream, place 1 apricot on top of each flower with the convex side up. Bake again for about 10 minutes. Take out, let cool down and remove from the tin.
6
Grease the muffin tray again and bake another 9 cakes in the same way. Let them cool down and dust with icing sugar.