Cherry Bakewell Sweethearts
Easy
Cherry Bakewell Sweethearts courtesy of Dr. Oetker
PREP IN
45 MIN
COOK IN
15 MIN
SERVE
8
Cherry Bakewell Sweethearts
Easy
PREP IN
45 MIN
COOK IN
15 MIN
SERVE
8
Introduction
Cherry Bakewell Sweethearts courtesy of Dr. Oetker
Ingredients
- 175g (6 oz) plain flour + extra for dusting n :
- 75g (3 oz) lightly salted butter, cut into small pieces
- 30ml (2 tbsp) caster sugar
- 1 medium egg, beaten
- Icing sugar to dust
- 100g (3 1/2oz) Dr. Oetker Ready to Roll Marzipan
- 45ml (3 tbsp) smooth red cherry jam, softened
- 30ml (2 tbsp) caster sugar
- Equipment: Heart Cutters Papers Pop Sticks
FOR THE FILLING:
Method
- 1. Line 2 baking trays with baking parchment. Sift the flour into a bowl. Add the butter and rub into the flour until well blended and the mixture resembles fresh breadcrumbs. Stir in the caster sugar.
- 2. Add the egg and mix in. Bring together with your hands, pressing the ingredients together to make a ball. Turn on to the work surface and knead gently until smooth and well combined.
- 3. Lightly flour the work surface and roll out the pastry thinly – approx. 0.25cm (1/8th inch). Using a 8cm (3 ½ inch) wide heart cutter, stamp out 16 hearts, re-rolling as necessary. Cut out a 2.5cm (1inch) heart from 8 of the pre-cut hearts, and reserve the small cut outs.
- 4. Lay 4 uncut hearts on each baking tray and gently press paper pop sticks halfway up each heart. Make up the Egg White Powder as directed on the sachet and brush a little over each of the hearts on sticks.
- 5. Dust the work surface lightly with icing sugar and gently knead the Marzipan to soften. Roll out thinly and cut out 8 marzipan hearts using an approx. 5cm (2inch) cutter, re-rolling as necessary. Place one marzipan on top of each pastry heart to cover the stick, and press down gently.
- 6. Spread each marzipan heart lightly with some of the jam. Carefully press the remaining large hearts on top. Press round the edge of each using the prongs of a fork to seal. Brush the back of the cut out hearts with egg white and stick on top of the pops. Chill for at least 30 minutes.
- 7. 190°C (170°C Fan oven, 375°F, gas 5). Brush the pops with egg white and sprinkle with caster sugar. Bake for 12-15 minutes until lightly golden. Cool for 10 minutes, fill the centre of each heart with a little more jam then transfer to a wire rack to cool. Your pops are now ready to serve and enjoy!Ten minutes before cooking, preheat the oven to190°C (170°C Fan oven, 375°F, gas 5). Brush the pops with egg white and sprinkle with caster sugar. Bake for 12-15 minutes until lightly golden. Cool for 10 minutes, fill the centre of each heart with a little more jam then transfer to a wire rack to cool. Your pops are now ready to serve and enjoy!
- 8. Note: you may find it easier to work with the pastry in 2 halves. Simply cut the dough in half before you roll, and work on each piece separately. If time is short, use 300g (10oz) readymade sweet shortcrust pastry.
