Plum-filled cookies

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 18

Nutritional value per serving:

Calories 210, total fat 11 G., saturated fats 7 G., proteins 3 G., carbohydrates 26 G., fiber 1 G., cholesterol 46 mg, sodium 106 mg, sugar 12 G.

These charming cookies look like miniature plum pies and are assembled using a similar method: cut out circles of shortcrust pastry, add fruit to the center, cover with dough circles, and crimp the edges with the tines of a fork. Don't forget to slit the dough to allow steam to escape during baking. A dusting of turbinado sugar will add crispiness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tbsp. + 1 tbsp. premium flour
1 cup granulated sugar
3/4 tsp salt
220 g of butter at room temperature
1 large egg, lightly beaten, + 1 beaten egg for brushing the dough
0.5 tsp ground cinnamon
2 small plums
Turbinado sugar, for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, plums, turbinado sugar, cinnamon

Cooking the dish according to the recipe:

In a food processor, combine 2.5 cups of flour, 0.5 cups of granulated sugar, and salt. Pulse until evenly distributed. Add the butter and pulse until crumbly. Pour in 1 beaten egg and pulse until the dough becomes sticky when pressed. Turn the dough out onto a clean work surface and knead a few times until smooth.
Divide the dough into 2 balls and place each ball on a separate piece of parchment paper. Place another sheet of parchment paper on top and roll each ball of dough into a circle 28-30 cm in diameter (about 0.3 cm thick). Refrigerate until the dough has set, about 1 hour.

Position oven racks in the upper and lower thirds of the oven; preheat to 375°F (190°C). Line 2 baking sheets with parchment paper; set aside. In a medium bowl, combine the remaining 1/2 cup granulated sugar, 1 teaspoon flour, and cinnamon. Halve, pit, and slice the plums, then cut each slice in half crosswise.
Using a 6-cm cookie cutter, cut circles as close together as possible from one sheet of dough. Gather the scraps and refrigerate until the dough has set; roll out again to cut out more circles. Meanwhile, arrange 9 circles of dough on one of the prepared baking sheets and brush the edges with the remaining beaten egg.
Toss the plums with the cinnamon-sugar mixture to coat, then arrange about 4 plum slices in the center of each dough circle on the baking sheet, leaving a space around the edges. Place the second dough circle on top and press the edges to seal. If the dough is too tough to work with, warm it slightly between your palms to make it more pliable. Crimp the edges with a fork and cut 4 small holes in the surface of each pie to allow steam to escape. Place the dough in the freezer and repeat with the remaining dough and plums.
Lightly brush the dough with the remaining beaten egg and sprinkle with turbinado sugar. Bake, rotating the baking sheets, until golden brown, 22-25 minutes. Let cool completely on the baking sheets.

Categories:

recipe / Calorie content of prepared meals / Food processor / Summer dishes / Desserts / Fruit desserts / Donuts, pies, buns / Food Network - recipes