Mixing the filling
Mix the curd with vanilla sugar, custard powder, icing sugar and one egg in a bowl.
100g
1 pièce
condensation
1295 kJ
11543 kJ
309 kcal
2756 kcal
graisse
13 g
121 g
dont acides gras saturés
5.6 g
50 g
hydrates de carbone
38 g
340 g
dont sucre
18 g
167 g
protéine
8.2 g
73 g
sel
0.4 g
4.2 g
This heart looks great and is simple and easy made. It's made from Danish pastry from the grocery store. The dough rolls are filled with curd and baked in a heart shape. For the pattern, the dough is cut with a pair of scissors and plucked back and forth. It is garnished with dough flowers and chopped pistachios. After baking, it's coated with hot currant jam and sugar.
temps de préparation: 1h
-
5min
préparation
-
15min
cuisine
-
10min
Allons-y
-
30min
faire cuire au four
Cutting the dough
Lay the dough flat, cut a two-inch strip and set it aside. Cut the remaining dough in half.
Filling the dough
Spread the filling over the strips of dough and roll them up tightly.
Constructing the heart
Draw a heart on the baking paper. Make sure that the line is on the underside, otherwise residues will remain on the pastry. Using scissors, cut into the dough two fingers wide and spread the pieces apart.
Creating blossoms
Cut out small flowers from the remaining strips of dough. Press the pistachios in the middle and garnish the heart with them.
Brushing with yolk
Mix the egg yolks with the milk and brush the dough with it. Turn the oven to 180°C and bake the heart on the middle rack for 30 minutes until it's golden brown. If it browns too quickly, reduce the temperature to 160°C.
Coating with jam
Bring the jam to the boil, so the water will evaporate. Stir in the icing sugar until it's smooth and brush the pastry with it.
Curd-filled Danish pastry heart
Let the curd-filled Danish pastry heart allow to cool. It goes well with afternoon coffee and is also a nice gift for many occasions such as birthday, Valentine's Day or Mother's Day.
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