Angel eyes

Ingredients for 1 servings:

• 80 g powdered sugar
• 160 g flour
• 80 g desiccated coconut
• 1 sachet of vanilla sugar
• 1 sachet flavoring (orange peel flavoring)
• 1 pinch of salt
• 5 egg yolks
• 120 g butter
• 250 g jam (pineapple jam)
• 2 tbsp whipped cream
• Flour for the work surface

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Christmas pastries, makes 40 pieces

Sift the powdered sugar, flour, 60g desiccated coconut, vanilla sugar, orange zest flavoring, and salt into a mixing bowl. Add 4 egg yolks and the butter flakes and mix with the dough hook of a hand mixer until smooth. Wrap the dough in plastic wrap and chill for half an hour. Then form about 40 walnut-sized balls and place them on a baking sheet lined with baking paper. Heat the jam and strain it through a sieve. Make a deep well in each ball and fill with the pineapple jam. Bake in a preheated oven at approx. 200°C for 12-15 minutes. Mix the remaining egg yolk with the cream. Remove the angel eyes from the oven, place them on a wire rack to cool, and immediately brush with the egg yolk and cream mixture and sprinkle with the remaining desiccated coconut.