Apple and cinnamon bells with almond flakes and caramel

- 100 g dried apple rings li>
- 375 g + 1 tbsp flour
- 275 g Butter
- 1 pinch salt span>
- 165 g Sugar
- 1 TL ground cinnamon
- 1 Egg (Size M)
- 125 g Whipped cream
- 50 g honey
- 150 g Almond flakes
- flour
- cling film
- baking paper
90 Minutes
span> very easy
- 1.
- Finely dice the apple rings. Put 375 g flour, 250 g butter in flakes, salt, 125 g sugar, cinnamon, apple cubes, egg and 1 tablespoon cold water in a bowl. First knead with the dough hook of the hand mixer, then with your hands to form a smooth shortcrust pastry.
- 2.
- Wrap the dough in foil and refrigerate for about 30 minutes.
- 3.
- Bring 25 g butter, cream, 40 g sugar and honey to the boil in a saucepan while stirring. Add flaked almonds and simmer for about 2 minutes over low heat, stirring occasionally. Stir in 1 tbsp flour.
- 4.
- Remove from heat and let cool for about 15 minutes.
- 5.
- Roll out half of the shortcrust pastry on a floured work surface approx. 0.5 cm thick. Cut out bells (approx. 5 x 6.5 cm) and place on 2 baking sheets lined with baking paper. Process the remaining dough in the same way, knead the leftover dough again and cut out more bells.
- 6.
- Spread the almond mixture on the bells with a spoon. Bake bells one after the other in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 10–12 minutes. Take out and leave to cool on a wire rack.
1 piece approx:
- 70 kcal li>
- 290 kJ
- 1 g protein
- 5 g fat
- 7 g carbohydrates
Leave A Comment