Santa Claus Ravioli

Name: Santa Claus Ravioli
Cook time: 1 h
Total time: 1 h
Yield: 45
Ingredients: 150 g Butter; 175 g Icing sugar; 225 g Flour; 2 Egg yolk (size M); 7-10 Tbsp Salt; 40 g dried cherries; 1 untreated orange; 2 Msp Cinnamon powder; 1 TABLESPOON + 5 tsp cherry nectar; 100 g ready-to-bake poppy seed filling; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 45

150 g Butter
175 g Icing sugar
225 g Flour
2 Egg yolk (size M)
7-10 Tbsp Salt
40 g dried cherries
1 untreated orange
2 Msp Cinnamon powder
1 TABLESPOON + 5 tsp cherry nectar
100 g ready-to-bake poppy seed filling
7-10 Tbsp Cling film
baking paper

Directions

1
Knead butter in pieces, 75 g icing sugar, flour, 1 egg yolk and 1 pinch of salt first with the dough hooks of the hand mixer, then with floured hands to a smooth dough. Wrap in foil and chill for about 30 minutes
2
For the filling, roughly chop the dried cherries. Wash the orange, grate dry and finely grate the peel. Mix with cinnamon, 1 tablespoon cherry nectar and poppy seed filling in a bowl
3
Roll out dough between 2 layers of baking paper 2-3 mm thick. Cut out the dough with a round cookie cutter (6 cm Ø). Cover each piece of dough with approx. 3 g of filling and carefully fold over and press together. Slightly press in the edges with a fork. Line 2 baking trays with baking paper. Whisk 1 egg yolk and 1 tsp. water. Spread a thin layer of ravioli and bake one after the other on the 2nd rack from above in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Remove the ravioli from the oven, allow to cool briefly (approx. 5 minutes), then place on a cake rack and allow to cool
4
For the icing strips, mix 100 g icing sugar and 5 teaspoons of cherry nectar, fill into a piping bag and pour thinly over the ravioli. Arrange the ravioli in paper baking cups if necessary
5
Waiting time approx. 30 minutes