Ischler Doughnut

For the Ischler Krapferl prepare the filling (Parisian cream). To do this, boil the whipped cream (not whipped) together with the chocolate. Boil until all the chocolate has melted.

Mix well and refrigerate in a bowl until the next day. To make the cookie dough, first combine the butter and flour, then add the remaining ingredients.

Let the dough rest a bit, then roll it out on a floured surface and cut out slightly larger circles. (e.g. a 0.3 l beer glass) Bake briefly in the oven until the cookies turn a little brown.

Whip the filling with a hand mixer until it has lightened a bit, but don’t whip it too long! Once the cookies are completely cool, spread with apricot jam and spread the filling on one half.

Glue the cookies together and spread with chocolate glaze (melt chocolate with butter for this). Decorate with a few chopped pumpkin seeds.

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