Shortcrust pastry florets

Name: Shortcrust pastry florets
Cook time: 30 min
Total time: 1 h
Yield: 12
Ingredients: 3 pck. (300 g each) fresh shortcrust pastry (refrigerator; e.g. from Aunt Fanny); 150 g Apricot Jam; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

Thanks to purchased shortcrust pastry, the pretty flowers are quickly prepared. Jam gives them a shiny finish and makes for a sweet taste

COOK TIME
30 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 pck. (300 g each) fresh shortcrust pastry (refrigerator; e.g. from Aunt Fanny)
150 g Apricot Jam
7-10 Tbsp Icing sugar
baking paper

Directions

1
Unroll dough together with baking paper. Cut out 12 circles (each approx. 8 cm Ø) from each plate. Place 6 circles in a row, slightly overlapping and roll up. Cut through in the middle. Place on a baking tray lined with baking paper. Press the dough florets slightly together at the bottom and slightly apart at the top.
2
Bake in the preheated oven (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer) for 12-15 minutes. Heat jam. Spread the finished florets with jam. Let cool and dust with icing sugar.