Muesli Corners

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix flour and baking powder. Add 60 g sugar, 1 packet of vanillin sugar, salt, egg and 150 g butter and knead with the dough hooks of the hand mixer to a smooth shortcrust pastry. Cover and chill for approx. 30 minutes. Wash dried fruit and drain well. Dice the apricots.

2. 2

   Put 250 g butter, 200 g sugar, 4 tablespoons water and 2 sachets vanilla sugar in a pot, melt. Bring to the boil and simmer for about 2 minutes. Stir in dried fruit and oat flakes, let cool down a little. Roll out the short pastry on a greased, floured baking tray (32 x 38 cm) and spread with jam. Spread the muesli mixture on top. Bake in the preheated oven, second shelf from below (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for 20-30 minutes. Remove from oven and let cool down almost completely. Cut the still slightly lukewarm cake into squares (approx. 8 x 8 cm) first, then cut in half diagonally to form triangles. Let the corners cool down well. Melt the chocolate coating and oil on a warm water bath.

3. 3

   Bake in the preheated oven, second shelf from below (electric oven: 175 °C/ convection oven: 150 °C/gas: level 2) for 20-30 minutes. Remove from oven and let cool down almost completely. Cut the still slightly lukewarm cake into squares (approx. 8 x 8 cm) first, then cut in half diagonally to form triangles. Let the corners cool down well. Melt the chocolate coating and oil on a warm water bath. Dip the muesli corners with each corner in the couverture. Place on baking paper and let dry

4. 4

   2 hours waiting time

Nutrition Facts

KCAL
210 kcal

CARBS
26 g

FATS
11 g

PROTEINS
2 g