Mini Crispy Pies

Name: Mini Crispy Pies
Cook time: 9 h
Total time: 9 h
Yield: 24
Ingredients: 210 g Flour; 1 Egg yolk (size M); 75 g Sugar; 135 g Butter; 75 g Nut kernel mixture (cashew, hazelnut, almond and walnut kernels); 40 g flaked almonds; 40 g dried cranberries; 50 g light syrup; 1 TABLESPOON Icing sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
540 mins

TOTAL TIME
540 mins

Ingredients

Servings: 24

210 g Flour
1 Egg yolk (size M)
75 g Sugar
135 g Butter
75 g Nut kernel mixture (cashew, hazelnut, almond and walnut kernels)
40 g flaked almonds
40 g dried cranberries
50 g light syrup
1 TABLESPOON Icing sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
For the shortcrust 150 g flour, egg yolk, 50 g sugar and 100 g butter in pieces, first knead with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust. Cover and chill for about 30 minutes. For the crumbles, mix 60 g flour, 25 g sugar and 35 g butter into crumbles. Roughly chop the nut mixture. Mix with flaked almonds, cranberries and syrup.
2
Grease a mini muffin tin (24 troughs). Roll out the dough on a floured work surface. Cut out 24 circles (approx. 5 cm Ø). Line the hollows with them. Spread the nut mixture in the hollows. Add crumbles. Keep cold. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Allow to cool slightly, remove the pies from the trays and allow to cool.
3
Spread the nut mixture in the hollows. Add crumbles. Keep cold. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Allow to cool slightly, remove the pies from the trays and allow to cool. Dust with icing sugar
4
1 hour waiting time