Ingredients
- 250 g flour
- 2 tbsp icing sugar
- 150 g butter
- 1 egg yolk
- 1 tbsp thick 18% cream
- Lauretta apricot 40% filling
- icing sugar to dust
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Preparation
- Sieve the flour into a bowl and combine with icing sugar.
- Add cold, diced butter and mix with your fingers to crumble.
- Next, add the yolk and cream and knead together.
- Put the dough in a plastic bag and refrigerate for at least an hour.
- Roll the chilled dough into a rectangle and divide with a knife into 6x6 cm squares.
- Place a teaspoon of Lauretta apricot 40% filling onto each square, join the opposite sides of the square and place the cookie on a baking tray.
- Bake at 180 °C for 25 minutes. Dust the cooled-down cookies with icing sugar.
