Filled Apricots in Curd Butter Pastry on Currant Mousse

Mix well flour, salt and dry yeast and work quickly with the other ingredients to form a dough. Form a roll, wrap in plastic wrap and rest for half an hour cooking cooled.

Uses:

For sweet dishes (Polsterzipf, Golatschen, strudel, pie crust) by adding lemon zest, vanilla powder, cinnamon, etc. The dry yeast in the dough gives a puff pastry-like effect.

Preparation:

Filled apricots:

For the filling, cut the marzipan into three parts. Knead one part with pistachios, the second with carob and the third with almond powder and amaretto. Form balls with a diameter of one centimeter from the brown marzipan, wrap them in the green marzipan and form the light marzipan on top.

Score the apricots so that the halves still hang together, and core them. Fill with the marzipan balls and fold together. Roll out the curd butter dough to about three millimeters thick. Cut out squares with sides seven to ten centimeters long. Place the apricots on the dough squares. Brush the ends of the dough with egg yolk and press together over the apricots. Brush with egg yolk, top with dough rosette and brush repeatedly with egg yolk.

Place on a greased baking sheet. Bake in the oven for about 25 minutes at 200 °C.

Currant mousse:

Whip egg yolks, pear syrup and currant wine or juice over steam until creamy.

Serve:

Cut the filled apricots in half diagonally and garnish with the ri

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