Vanilla punch eyes

Name: Vanilla punch eyes
Cook time: 1 h
Total time: 1 h
Yield: 45
Ingredients: 1 pack of (400 g) Fresh vanilla crescent pastry with walnuts and hazelnuts (ready to roll out and cut out; refrigerated shelf); 1 untreated orange; 4-5 Tbsp Raspberry Jelly; 1 knife tip grated nutmeg; 1 TABLESPOON Rum; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 45

1 pack of (400 g) Fresh vanilla crescent pastry with walnuts and hazelnuts (ready to roll out and cut out; refrigerated shelf)
1 untreated orange
4-5 Tbsp Raspberry Jelly
1 knife tip grated nutmeg
1 TABLESPOON Rum
baking paper

Directions

1
Remove the vanilla crescent pastry from the fridge about 10 minutes before processing. Divide the dough into approx. 45 equally sized pieces and form into balls with your hands. Place them on 2 baking trays lined with baking paper, leaving some space between them, as the cookies will run a little bit apart. Press a little flat and press in small depressions with your index finger
2
Bake one after the other in a preheated oven (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes. Remove from the oven, allow to cool slightly on the tray, carefully lift onto a rack and allow to cool. Wash the orange warm, grate dry and peel the peel with a peeler. Bring the jelly, orange peel and nutmeg to the boil in a saucepan for about 2 minutes, remove from the heat. Remove the orange peel and stir in the rum. Fill the jelly with a teaspoon into the cookie moulds and let it cool down
3
Waiting time approx. 25 minutes