Russian plucked hearts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Melt 20 g butter and let it cool down. Mix cream cheese and 20 g sugar. Stir in 20 g flour and liquid butter. Cover and chill for approx. 2 hours

2. 2

   Mix 250 g flour, cocoa, 75 g sugar, vanillin sugar, baking powder and salt in a bowl. Add the egg, 125 g butter in pieces and 2 tablespoons of cold water. Knead first with the dough hooks of the hand mixer, then briefly with your hands to a smooth short pastry. Wrap in foil and chill for about 1 hour

3. 3

   Roll out the shortcrust pastry on a floured work surface until it is approx. 3 mm thin and cut out approx. 36 hearts with a heart cutter (approx. 7 cm Ø). Knead the dough again, roll out until all the dough is used up. Spread half of the hearts on 2 baking trays lined with baking paper. Place approx. 1 tsp. of filling in the middle of each heart and place the remaining hearts on top. Press the edges well. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes. Let the cookies cool down on a cake rack

4. 4

   Roughly chop the chocolate coating and melt over a warm water bath. Let the chocolate coating cool down for about 10 minutes. Paint the chocolate coating on the hearts with a brush in plucked cake style and let it dry for about 1 hour. Store cool in tins

5. 5

   Waiting time approx. 3 3/4 minutes

Nutrition Facts

KCAL
190 kcal

CARBS
19 g

FATS
11 g

PROTEINS
3 g