Pastries
Description
This recipe yields 10 pastries weighing 90–100 g each, or 20 pastries weighing 50 g each. Preparation: In a bowl, mix butter, sugar, and eggs with a wooden spatula until smooth. Add flour and knead the dough by hand. Roll out the dough into a sheet 5–6 mm thick. Cut 2/3 of the sheet into 10 cm-wide strips. Place the strips onto a dry baking tray and spread fruit filling evenly over the surface. Brush the edges of the strips with egg yolk. Roll out the remaining dough into a 3–4 mm-thick sheet and cut into thin strips. Arrange these thin strips over the fruit filling on the larger strips, creating a woven pattern. Press the ends of the small strips onto the larger strips. Brush the top with egg yolk. Alternatively, instead of brushing with yolk, you can dust the pastries with powdered sugar after baking. Place the tray in the oven and bake at 220–230°C for 20–30 minutes. Cut the strips into slices and serve.