Poppy bishop's caps

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Put flour, sugar, vanilla sugar, salt, grated lemon and orange peel in a mixing bowl. Add 1 egg and butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap in foil and chill for 20-30 minutes. Coarsely chop 30 g pistachios. Coarsely grate the marzipan.

2. 2

   Separate 1 egg. Mix poppy seed mixture and egg white. Add marzipan and pistachios and stir in. Halve the remaining pistachios, also halve the cherries. Knead the short pastry briefly and roll out 2-3 mm thin on a floured work surface. Cut out circles (approx. 6 cm Ø). Knead the dough again, roll out and cut out further circles. Put approx. 1 tsp. poppy seed filling in the middle of each circle, fold up the edges of the dough on 3 sides and press them against the filling. Place on 2 baking trays lined with baking paper. Put 1/2 cherry on each biscuit. Mix egg yolk and cream and spread on the folded up sides of the biscuits.

3. 3

   Put approx. 1 tsp. poppy seed filling in the middle of each circle, fold up the edges of the dough on 3 sides and press them against the filling. Place on 2 baking trays lined with baking paper. Put 1/2 cherry on each biscuit. Mix egg yolk and cream and spread on the folded up sides of the biscuits. Decorate with pistachios. Bake one after the other in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 13-15 minutes. Leave to cool for approx. 1 hour, pack into tins and store in a cool and dry place

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
110 kcal

CARBS
13 g

FATS
5 g

PROTEINS
2 g