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Cranberry Chocolate Thalers

5 from 2 votes
Course Dinner
Cuisine European
Servings 1 people
Calories 329 kcal

Ingredients
 

Shortcrust pastry:

  • 380 g Wheat flour type 405
  • 150 g Icing sugar
  • 1 packet Bourbon vanilla sugar or 8 gr.
  • 1 Egg
  • 180 g Butter
  • 2 tbsp Water
  • 2 small Cocoa

Cranberry and chocolate filling:

  • 125 g Dried cranberry
  • 50 g Grated almonds
  • 75 g Chocolate droplets
  • 1 Egg
  • 1 packet Bourbon vanilla sugar or 8 gr.
  • 0,5 small Cinammon

Instructions
 

Making shortcrust pastry:

  • For the dough, knead flour with icing sugar, vanilla sugar, egg, butter and water with a mixer (dough hook). Knead the cocoa under half of the dough. Wrap the dough in foil and put it in the fridge for about 40 minutes.

Production of cranberry and chocolate filling:

  • Finely chop the cranberries and mix with the other ingredients.
  • Roll out the dough on a lightly floured work surface in a rectangular shape (10x20cm). Place the light dough on the dark dough, press down a little and carefully roll out into a rectangle (20x40cm). Spread the cranberry chocolate filling on the dough. Halve the rectangle lengthways. Roll up the dough strips tightly from the long side and refrigerate for approx. 1 hour.
  • Cut the rolls into approx. 1cm thick slices and place on a baking sheet lined with baking paper.

Baking process:

  • Preheat the oven to 180 ° C and bake the thalers for approx. 12 minutes.

Nutrition

Serving: 100gCalories: 329kcalCarbohydrates: 73.2gProtein: 6.6gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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