Railwayman

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separating eggs. Knead 150 g butter in flakes, 50 g sugar, egg yolks, salt, vanillin sugar and flour to a smooth dough. Wrap in foil and chill for about 45 minutes. Bring jelly to the boil and simmer for 5-7 minutes, then let it cool down. Grate the marzipan.

2. 2

   Mix 35 g butter and 50 g sugar with the whisk of the hand mixer until creamy. Add the marzipan and mix to a smooth mixture. Slowly stir in the egg white. Pour the marzipan mixture into a piping bag with a small star-shaped spout. Roll out the shortcrust pastry on a floured work surface rectangular (approx. 28 x 35 cm) 2-3 mm thin. Cut the dough into 7 strips (4 cm wide) and place on 2 baking trays lined with baking paper. Spray marzipan mixture in strips on the short pastry edges. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 10-13 minutes. Let the short pastry strips cool down briefly, then spread the jelly in the middle (if the jelly is already too firm, warm it up a little).

3. 3

   Roll out the shortcrust pastry on a floured work surface rectangular (approx. 28 x 35 cm) 2-3 mm thin. Cut the dough into 7 strips (4 cm wide) and place on 2 baking trays lined with baking paper. Spray marzipan mixture in strips on the short pastry edges. Bake in the preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) one after the other for 10-13 minutes. Let the short pastry strips cool down briefly, then spread the jelly in the middle (if the jelly is already too firm, warm it up a little). Keep in a cool place for about 1 hour, then cut into about 10 pieces each

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
70 kcal

CARBS
9 g

FATS
4 g

PROTEINS
1 g