Peach Pastries
Baking and Desserts • European
Description
Peach Pastries
Ingredients
- Wheat Flour 20 oz
- Sugar 5 oz
- Butter 10 oz
- Chocolate eggs 2 pieces
- 20% Sour Cream 3 tablespoons
- Condensed Milk 1 can
- Walnuts 0 oz
- Vanilla salt 1 teaspoon
- Baking Powder 1½ teaspoons
- Carrot 1 piece
- Beetroot 1 piece
Step-by-Step Guide
Step 1
Beat the eggs with sugar. Add 60 g of softened butter. Beat again, then add sour cream and vanilla sugar. Beat once more.
Step 2
Add the sifted mixture of flour and baking powder. Mix and let the dough rest for a bit.
Step 3
Form a not-too-thin sausage from the dough, cut it into equal pieces, and shape them into balls.
Step 4
Cut each ball in half. Place the halves on a baking sheet greased with oil or lined with parchment paper.
Step 5
Bake the halves for 15 minutes at a temperature of 180–390°F until ready. Let cool slightly.
Step 6
For the cream, beat the cooked condensed milk with 200 g of softened butter.
Step 7
Using a teaspoon, gently hollow out the center of the pastry halves. Place a piece of walnut in the holes. Generously spread cream on them. Stick the halves together in pairs.
Step 8
Squeeze juice from the grated raw carrot. Color the pastries using a brush. Grate the raw beetroot, place it in a cheesecloth pad. Use this pad to tint the pastries. Sprinkle with sugar.
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