Recipe detail

Pastry Angel eyes - Linzer Kolatschen

23. 11. 2021

Author: Retigo Team Deutschland

Company: RETIGO Deutschland GmbH

Food category: Pastry

Cuisine: German

Download PDF Download BR2

Program steps

  • Preheating:
  • 170 °C

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1
Hot air
100 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 160 °C
ventilator icon 50 %
ventilator icon 

Ingredients - number of portions - 4

Name Value Unit
butter 550 g
granulated sugar 260 g
vanilla sugar 20 g
salt 10 g
egg yolk 12 pcs
lemon peel 25 g
plain wheat flour 700 g
breadcrumbs 100 g
powdered sugar 200 g
jam - variety to taste 200 g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Zn
Vitamins: A, B, C, D, E, K

Nutritional value of one portion Value
Energy 2362 kJ
Carbohydrate 302.1 g
Fat 118.1 g
Protein 23.3 g
Water 0 g

Directions

Recipe for approx. 4 trays GN 1/1 of 30 pieces each. 1 portion corresponds to 1 tray GN1/1 in the text.

Preparation:
Beat the soft butter in the food processor, add salt and sugar and beat until fluffy.
Add egg yolks and lemon zest and continue stirring.
Add the sifted flour and breadcrumbs and knead into a homogeneous dough. The shortcrust pastry does not have to be kept cold until it is processed.

Form the dough into small balls and place on a coated baking tray. Please do not use baking paper. The baking tray/plate does not have to be perforated, this ensures a beautifully browned base.
Make a depression in the balls using a slightly curved object. This is filled with the jam filled into a piping bag.
We recommend the slide-in timer for baking; the coated frying baskets are ideal for cooling down.
After cooling, dust with powdered sugar.
Bake:
Preheat to 170°C.
Hot air, 160 °C, 12 minutes, fan at 50%, vapor flap closed.

Recommended accessories

Vision Bake

Vision Bake