Black and white pastries with chili

Ingredients for 1 servings:

• 380 g flour
• 190 g butter, soft
• 150 g powdered sugar
• 1 pinch of salt
• 2 tbsp rum or orange juice
• 1 ½ tbsp cocoa powder
• 1 tbsp milk
• 1 ½ chili pepper(s), red, fresh
• 1 tbsp sugar
• 2 tbsp condensed milk

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Halve the dough ingredients (flour to rum), knead one half into a light dough. Wrap in cling film and chill in the refrigerator for about 2 hours. Remove the seeds from the chili pepper. Cut the pepper into small pieces and, ideally, grind them in a blender with the sugar. The amount of chili is a matter of personal taste; I used 1-1.5 chili peppers; it also depends on the size of the peppers. Knead the other half of the dough ingredients plus the cocoa, milk, and chili sugar into a dough. Wrap in cling film and chill in the refrigerator for about 2 hours. Then knead again and roll out two sheets of dough about 1/2 cm thick between the sheets of cling film. Brush the light sheet of dough with condensed milk, then place the dark one on top. Halve the whole thing, brush with condensed milk again, and layer them on top. Chill for about 30 minutes, and cut into 4 cm wide strips. Cut 1/2 cm thick slices from these strips, place them on a baking sheet, and bake at 160 degrees Celsius (convection oven) for about 10 minutes. Without fan, bake at 190 degrees Celsius (convection oven) for another 10 minutes. I briefly knead the leftover dough sheets to create a marbled texture, form them into rolls, and also cut them into 1/2 cm thick slices.