Description
Zart-mürbe Plätzchen mit feinem Zitronenduft umhüllen eine samtige Mascarpone-Milchcreme. Goldgelb gebacken, schmelzen sie im Mund und verbinden knusprige Hülle mit cremig-frischer Füllung.
Ingredients
Scale
- 200 g 00 Mehl (Type 00 flour)
- 50 g Kartoffelmehl (potato starch)
- 80 g Puderzucker (powdered sugar)
- Vanille- oder Vanilleextrakt (vanilla or vanilla extract)
- Geriebene Schale einer halben Zitrone (zest of half a lemon)
- 140 g Butter in Stücken (butter, in pieces)
- 2 Eigelb (egg yolks)
- 250 g Mascarpone
- 50 g Puderzucker (powdered sugar)
- Vanille (vanilla)
- 200 ml Schlagsahne (whipping cream)
Instructions
- Begin by preparing the cookie dough: In a large mixing bowl, combine the 200 g Type 00 flour, 50 g potato starch, 80 g powdered sugar, and the grated zest of half a lemon. Mix these dry ingredients together until they are evenly distributed.
- Add the 140 g of cold butter, cut into small pieces, to the dry ingredients. Use your fingertips or a pastry cutter to rub the butter into the flour mixture until the texture resembles fine, sandy crumbs.
- Add 2 egg yolks and a small amount of vanilla or vanilla extract to the mixture. Mix everything together using your hands or a wooden spoon until a smooth, homogeneous shortcrust pastry forms. Do not overwork the dough; stop mixing as soon as all ingredients are well incorporated.
- Shape the dough into a log or disc, wrap it tightly in plastic wrap, and place it in the refrigerator to rest for 30-40 minutes. This helps the dough firm up and makes it easier to roll out.
- After chilling, lightly flour your work surface and roll out the dough to a thickness of about 5 mm (about 1/4 inch). Use a heart-shaped cookie cutter (or any shape you prefer) to cut out cookies from the dough. Gather and reroll any scraps to maximize the number of cookies you can make.
- Place the cut-out cookies onto a baking sheet lined with parchment paper, spacing them slightly apart. Preheat your oven to 180°C (356°F), then bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Keep a close eye on them, as they should remain pale and not brown.
- While the cookies are baking, prepare the milk cream filling. In a mixing bowl, combine 250 g mascarpone, 50 g powdered sugar, and a little vanilla. Mix until smooth. In a separate bowl, whip the 200 ml whipping cream until stiff peaks form, then gently fold the whipped cream into the mascarpone mixture until you have a light, fluffy cream.
- Once the cookies have finished baking, remove them from the oven and allow them to cool completely on a wire rack. This prevents the filling from melting when assembling.
- To assemble the cookies, spread or pipe a generous amount of the mascarpone milk cream filling onto the flat side of one cookie. Place a second cookie on top to form a sandwich. Repeat this process until all cookies are filled.
- Optionally, dust the assembled filled cookies with a little extra powdered sugar for a decorative touch. Arrange the cookies on a serving platter or cake stand, or store them in the refrigerator until ready to serve. Enjoy your crumbly and delicious milk cream-filled cookies!
Notes
For best results, use cold butter when making the dough, as this helps create a crumbly, tender texture. If you prefer a stronger vanilla flavor, use vanilla extract in both the dough and the filling. The cookies can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let them come to room temperature before serving for the best flavor and texture. You can also experiment with different shaped cookie cutters for festive occasions.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
