Lozenge with cranberries

Name: Lozenge with cranberries
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 1 pack of (; 50 g dried cranberries; 150 g roasted unsalted; 7-10 Tbsp Peanut kernels; 100 g Whipped cream; 100 g Sugar; 2 TABLESPOONS redcurrant jelly; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

1 pack of (
50 g dried cranberries
150 g roasted unsalted
7-10 Tbsp Peanut kernels
100 g Whipped cream
100 g Sugar
2 TABLESPOONS redcurrant jelly
baking paper

Directions

1
Take the dough out of the fridge about 10 minutes before processing. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Finely chop cranberries and peanuts. Bring cream and sugar to the boil in a pot while stirring. Add cranberries and nuts and stir in. Remove the pot from the heat and let it cool down for about 5 minutes.
3
Roll out the short pastry with paper on a baking tray. Heat the jelly, spread it on the pastry sheet and spread the cranberry mixture on top.
4
Bake in a hot oven for about 20 minutes. Take out, immediately cut into about 40 lozenges with a pastry wheel. Let it cool down.