Napoleon hats

Ingredients for 1 servings:

• 375 g wheat flour
• 250 g butter
• 125 g powdered sugar
• 400 g marzipan paste
• 250 g dark chocolate glaze

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Danish pastry, makes about 35 pieces

Combine all the ingredients for the shortcrust pastry, wrap the dough in cling film, and refrigerate for at least half an hour. Roll out the dough on a floured surface into a 3-4 mm thick sheet. Cut out round discs from the dough. They should be about 5.5-6 cm in diameter. Divide the marzipan dough and roll it into 2 cm thick balls. Place one ball in the center of a dough disc, fold three corners of the dough up against the marzipan ball, and press the dough firmly against the ball. Bake these tricorns at 180°C in the center of the oven for about 15-20 minutes. Let the cookies cool. Melt the chocolate and dip the three tips of the cookies in it. Place the cookies on baking paper to cool. The Napoleon hats are best kept in the refrigerator for the chocolate coating. They also freeze well.