John Myers
Beehives, Filled Pastries
The perfect beehives, filled pastries recipe with a picture and simple step-by-step instructions.
Dough rings as a base
- 200 g Powdered sugar
- 1 Pc. Protein
- 1 tbsp Dark rum, alternatively, does not have to be
- 1 Pc. Molds for filled pastries from Tascoma
- 1 Can Sweetened condensed milk
- 140 g Flour
- 100 g Butter
- 40 g Powdered sugar
- 1 Pc. Egg yolk
- Put the condensed milk can in a saucepan with boiling water: The can must be completely covered with water. Let simmer for 2 1/2 hours, the water must not boil, just boil! Then let the can cool down, open it and put the caramel jars on one side for filling.
- Mix the ingredients, except for the caramel masses, knead the dough and leave to rest in the refrigerator for about 1/2 hour.
- Pour the dough into the mold and use the pestle (part of the mold) to shape the hollowed out pastries.
- Mix the ingredients for dough rings into a smooth dough, wrap in cling film and leave to rest in the refrigerator for 1 hour. Roll out the dough to a thickness of approx. 3 mm and cut out the cookies with the help of a round mold. Bake in the oven for approx. 12 minutes, leave to cool.
- Fill the caramel measure with a piping bag into the hollowed-out pastries, close with the pastry ring.
