Black and white pastries

Ingredients for 1 servings:

• 500 g flour
• 300 g butter
• 200 g powdered sugar
• 2 eggs
• 2 packets of vanilla sugar
• 1 pinch of salt
• ½ pack of baking powder
• 2 tbsp cocoa powder, for coloring
• 2 tbsp powdered sugar
• 2 tbsp milk
• 1 egg yolk or condensed milk

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours

Prepare a dough from all the ingredients in order. Then divide the dough and knead one half with the remaining ingredients. Shape each half into two logs and wrap in plastic wrap. Place these in the refrigerator for about 40 minutes, then remove one log from each roll and roll out a light and a dark log, brushing them with egg white if desired (I never use egg white, it holds just fine) and place them together. Press down slightly with a rolling pin, place a light (or dark) core in the middle and roll it up tightly. Wrap this log in plastic wrap, refrigerate, then cut into not-too-thick slices. Place on baking paper and brush with egg yolk or milk. Remove the other two logs, form three small logs of each color and place them alternately on a plate, regardless of the color, to create a checkerboard pattern. Shape the log into a rectangle, wrap in plastic wrap and refrigerate, while cutting open the other log. Form the remaining dough and the corners into a marbled roll. (Combine both colors and knead lightly, form a roll, and continue as usual.) Place the slices on a baking sheet lined with parchment paper and bake in a preheated oven at 160°C for 10-15 minutes. Of course, you can make as many other patterns as you like. Tip: I always double the batch, as the kids especially enjoy letting their imaginations run wild.