John Myers
Contents
show
Orange Corners
The perfect orange corners recipe with a picture and simple step-by-step instructions.
Dough:
- 200 g Cold butter, cut into small pieces
- 1,5 Organic orange, zest
- 300 g Flour
- 150 g Sugar
- 1 Egg yolk
- 1 pinch Salt
- Sugar brown for rolling
Filling.
- 0,5 Organic orange, zest
- 100 ml Organic orange, juice
- 50 ml Orange liqueur
- 60 g Powdered sugar
- 20 g Food starch
- 75 g Butter
Dough:
- Put all ingredients except the brown sugar in a bowl and knead with the dough hook of the hand mixer to a crumbly mass. Then pour the mixture onto the work surface and quickly knead with your hands to form a smooth dough.
- Divide the dough portion and shape both halves into a roll with a diameter of 4 mm. Then shape the rolls into a triangle with the help of 2 rulers or similar. Spread a correspondingly large piece of cling film on the work surface, sprinkle it thickly with the brown sugar, coat the triangle with a little egg white, roll in the sugar and press it down a little with the help of the film. Then wrap both triangles tightly with the foil, turn the ends and place them in the refrigerator as smoothly as possible. They should stay there until they become solid and rigid.
- Preheat the oven to 180 ° circulating air. Line the tray with baking paper. Process the three edges one after the other and cut into 5 mm thin slices. Place the triangular biscuits on the tray with a little space between them and bake on the middle shelf for 8-10 minutes. They should stay light, but the sugar rim should caramelize a little. After baking, slide the baking paper onto a grid and only remove it from the paper after it has cooled down.
Filling:
- Put orange zest, juice and liqueur in a saucepan and stir. Remove about 2 tbsp and mix the starch with it. Bring the contents of the pot to the boil and stir in the starch. Keep stirring until the mixture thickens. Then take it off the stove and let it cool down. Stir it again and again so that no skin forms.
- When the pudding has cooled down, whip it up with butter and powdered sugar to a cream, put it in a piping bag, turn it on top and place in the refrigerator for about 20 minutes. To fill the biscuits later, cut off enough of the tip to make an opening of approx. 4 – 5 mm.
Completion:
- Put a dab of cream on each cookie (underside) and put a second with the underside on top. There should be enough filling that you can see it when you squeeze it, but it doesn’t ooze out.
- If you don’t like alcohol in the cream, replace it with orange juice.
- The number of people mentioned above relates to a serving of 40 cookies.
Facebook Comments