Railway rails with mulled wine jelly

Name: Railway rails with mulled wine jelly
Cook time: 1 h
Total time: 4 h
Yield: 60
Ingredients: 200 g Flour; 7-10 Tbsp Salt; 100 g Butter; 1 Egg (Gr. M); 50 g Icing sugar; 400 g Marzipan raw mass; 1/2 TEASPOON ground cinnamon; 4 Egg yolk (Gr. M); 1-2 sheets Gelatine; 250 ml clear apple juice; 500 ml dry red wine; 1 pck (each 500 g) Gelling sugar 2:1; 1 Tea bag "Glühfix" (for 750 ml liquid); 7-10 Tbsp Flour; 7-10 Tbsp Cling film; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
240 mins

Ingredients

Servings: 60

200 g Flour
7-10 Tbsp Salt
100 g Butter
1 Egg (Gr. M)
50 g Icing sugar
400 g Marzipan raw mass
1/2 TEASPOON ground cinnamon
4 Egg yolk (Gr. M)
1-2 sheets Gelatine
250 ml clear apple juice
500 ml dry red wine
1 pck (each 500 g) Gelling sugar 2:1
1 Tea bag "Glühfix" (for 750 ml liquid)
7-10 Tbsp Flour
7-10 Tbsp Cling film
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Knead the flour, 1 pinch of salt, butter, egg, and icing sugar with the dough hooks of the hand mixer to a smooth dough. Shape the dough into a ball and wrap it in foil. Chill it for about 15 minutes.
2
In the meantime, coarsely grate the marzipan, stir with cinnamon, 1 pinch of salt and egg yolks until smooth and fill into a piping bag with a star-shaped spout (15 mmm Ø). Set aside. Wrap the dough out of the foil and roll out 2-3 mm thin on a work surface sprinkled with flour to form a rectangle measuring approx. 20 x 35 cm. Cut 2 approx. 8 cm wide strips from it. Knead the remaining dough together and cut another approx. 8 cm wide and approx. 35 cm long strip. Place the 3 strips carefully on a baking tray lined with baking paper. Fold up the dough a little at the short ends so that the jelly does not run off the biscuits later. Spray one strip of the marzipan mixture on each of the long edges of the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes until golden brown. Remove from the oven and let it cool down.
3
In the meantime, soak gelatine in cold water. For the jelly, mix apple juice, red wine and jam sugar in a wide saucepan. Add the spice bag, bring to the boil and let it boil fizzily for about 4 minutes. Pour 400 ml into a measuring cup. Squeeze gelatine well, dissolve in hot jelly. Let the jelly cool down. Pour the remaining jelly hot into 3 clean glasses (each containing approx. 300 ml), close them, place them on the lid for approx. 5 minutes, turn them over, let them cool down and use them for other purposes.
4
When the measured jelly begins to gel slightly, pour it evenly into the "railroad tracks" and let it cool down. When the jelly is firm, cut the "railroad tracks" at a slight angle into approx. 60 strips (approx. 1.5 cm wide).