Rose Hip Strips

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Knead flour, almonds, lemon zest, egg, 125 g butter and 100 g icing sugar to a smooth dough. Form into a dumpling, wrap in foil and chill for about 1 hour. Roll out the dough between two layers of baking paper to a size of approx. 28x35 cm. Cut into 3.5 cm wide strips. Prick each strip several times with a fork, place 5 strips on a baking tray lined with baking paper. Pre-bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 10 minutes. Cream marzipan, 50 g butter, 50 g icing sugar and egg yolk. Pour the mixture into a piping bag with a central perforated spout and squirt onto the strips along both sides as edges. Bake for another 12-15 minutes. Heat rosehip puree and 2 tablespoons of lemon juice while stirring and boil down for about 5 minutes until thick. Pour into a freezer bag, cut off a tip and squirt the puree into the middle of the pastry strips. Stir 200 g icing sugar and 2 tablespoons lemon juice until smooth. Decorate the strips with the icing and the chopped pistachios. Let the puree and icing get firm. Cut the pastry strips into 8-10 pieces each

2. 2

   At 100 pieces:

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
70 kcal

CARBS
9 g

FATS
3 g

PROTEINS
1 g