John Myers
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Streusel-Taler, Filled
The perfect streusel-taler, filled recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Sugar
- 1 Pck. Vanilla sugar
- 1 pinch Salt
- 250 g Butter very soft
- 1 Egg size L.
- 500 g Flour
- 1 Pck. Baking powder
- 1 tsp Cinnamon
Filling and pouring:
- 0,5 Glass Plum jam
- 3 tbsp Sour fruit jelly (currant, apricot, cherry)
- 150 g Powdered sugar
- 3 tbsp Water
- Whip the sugar, vanilla sugar, salt and very soft butter in a bowl until creamy. When everything has combined well, stir in the egg. Mix flour and baking powder and add to the butter mixture in several portions while stirring. Then continue to stir vigorously until the flour is incorporated and “crumble” forms.
- Halve the crumble mixture and thoroughly stir in the cinnamon for the “crumble topping”.
- 2 Line trays or 1 tray and a solid base with baking paper. Preheat the oven to 180 ° O / bottom heat. Place a serving ring or cookie cutter with a diameter of 7.5 – 8 cm on the paper and fill it with 2 very lightly heaped tablespoons of streusel (without the cinnamon). Hold the ring firmly with one hand and with the other, use the back of a spoon (I had the wooden body from a cookie stamp) to press the crumble on so firmly that a continuous base is created. So first process all of the crumble dough (without cinnamon). For me it was 1.5 sheets.
- Then put a well heaped teaspoon of plum jam in the middle of each dough thaler and spread it just to the edge. When the plum jam is distributed, put the ring around each individual thaler one after the other and sprinkle about 2 lightly heaped tablespoons of cinnamon crumble into it and onto the jam. Lightly press the inner edge of the sprinkles all around (so they don’t fall down so much when the ring is removed) and pull the ring upwards. So make them all one after the other and push the sheet metal on the 2 rails into the oven from below. The baking time is 20-25 minutes. They should be crispy all around and golden yellow on the surface.
Molding:
- During the baking time in a saucepan over low heat, let the fruit jelly become liquid and mix powdered sugar and water into a thick icing. When the thalers are finished, slide them onto a grid including baking paper and add the liquid jelly while they are still hot drizzle. When they have cooled down a bit, but are still warm, decorate them with the icing in stripes ……… and if you can bear it, don’t nibble on them before they have cooled down completely ……… he’s a hero for me ..; -))) …. it wasn’t me …..; – (((
- The number of people mentioned above refers to a portion of approx. 22 pieces for the diameter given here.
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