Roses from shortcrust pastry with jam

 

Ingredients:

• 300 g of wheat flour type 450-550

• 200 g butter (cold)

• 100 g of powdered sugar

• 2 yolks

• 1 egg

• 1 teaspoon of vanilla extract or 1 op. sugar

Vanillin

• peel of 1 lemon (optional)

• a pinch of salt

• 180-220 g of thick jam (raspberry,

currant or cherry)

• powdered sugar for dusting

Preparation:

Pour the flour into a bowl, add powdered sugar and salt, mix.

Add cold cubed butter and rub

fingers or chop until a crumble is formed.

Add yolks, egg, and vanilla (and lemon peel if

you use), knead to combine the components.

Knead briefly to obtain a uniform dough, form

flattened disk.

Wrap the cake with foil and cool for 30 minutes.

Preheat the oven to 180°C (up-down) and roll out the baking sheet

baking paper.

Divide the dough into 3-4 parts, one part roll out

cake with a thickness of about 2 mm.

Cut discs 7-8 cm in diameter (e.g. with a glass or

ring).

Arrange 4 discs in a light tab in one line, each

another overlapping on the previous one at about 1-1.5 cm.

In the middle of the laid discs, apply a thin strip of jam,

leaving a free edge at the top edge.

Fold the discs lengthwise in half so that the jam is

inside, and the upper edge remained "waving".

Roll the folded belt into a roll, starting with one

the end to create a "rose".

Press the bottom of the rosette to make it stick together, and lay on a sheet.

Repeat molding with the remaining dough, rolling

subsequent portions and cutting out the discs.

Bake for 12-15 minutes until the cookies are golden

shores.

Remove from the oven and leave to cool.

Sprinkle with powdered sugar before serving