Fruity Mini Share

Fruity Mini Share




1 hr


35 min

Ingredients for fruit-flavored mini-share recipe

For domestic spending

  • 1 Granny Smith green apple
  • 110 g of currant
  • 120 g dried crane fried
  • 65 g large broken almonds
  • 85 g grated orange peel
  • 80 ml molasses
  • 45 g brown sugar
  • 60 g butter
  • 60 ml of water

For the dough

  • 450 g flour
  • 300 g butter
  • 90 g brown sugar
  • 2 teaspoons cinnamon
  • 2 eggs
  • 2 teaspoons of vanilla essence

For the above

  • 1 egg
  • Brown sugar

Fruity mini pit preparation

  • For the dough, take flour, butter, brown sugar and cinnamon in a large mixing bowl. Beat the bread crumb with the aid of a mixer. Add the oven and vanilla essence and beat until the dough starts to recover. Knead the dough slightly with your hand and divide it into two equal pieces. Take the dough between oily paper and open it with the aid of a roller. Relish the dough you have left in the fridge for 30 minutes.
  • For the inner mortar, peel the cube and get the apple, currant, dried crane-eaten, big broken almonds, grated orange peel, molasses, brown sugar, butter and water in a saucepan. Boil with stirring. When the juice starts to soften, take it from the cold.
  • Remove the rest of the dough from the fridge. Cut 24 pieces with a round cookie mold 7 cm in diameter. Knead the remaining pieces of dough again and place it between the greaseproof and open it with the aid of a roller. Rest for 15 minutes in the refrigerator.
  • Place the doughs you have opened in your tart molds. Sprinkle them over a bowl of fruity soup. Spread them over a bowl of egg whiskers. Remove the resting dough from the fridge. Cut out pieces with a star shaped cookie mold and cover your requirements. Crawl on the stars, the eggs that remain. Sprinkle them with brown sugar and cook in a preheated 160-degree oven for about 25-30 minutes, until they are golden yellow. Relax and serve for 5 minutes.


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