Owl's eyes shortbread with nut meringue

Owl's eyes shortbread with nut meringue

Category: Confectionery

Ingredients
For shortcrust pastry:
Wheat flour	350g
Cold butter	250g
Sour cream	2-3 st. l.
Egg yolks	3 pcs
Vanilla sugar	1 sachet
Salt	pinch
Filling
Dried cherries	2 packs / 200-250g
Nut meringue
Egg whites	3 pcs
Lemon juice	a couple of drops
Sugar	150g
Ground walnuts	150g

Cooking method

• Dough.
• We make crumbs from sifted flour and cold butter, using a food processor, or manually.
• Add yolks, vanilla sugar, sour cream to the crumb (in the original recipe there was also the zest of half a lemon - I did not add it) and quickly knead the dough so that it does not stick to your hands. We wrap the finished dough in cling film and send it to the refrigerator for 1-2 hours.
• Grind walnuts (I have Thermomix).
• Preheat the oven to 180 gr.
• Remove the dough from the refrigerator and divide into 3 equal parts. We leave one, put the rest in the refrigerator until the trail of rolling.
• Roll out the dough into a thin rectangle, on 2 sides (long) lay the cherries tightly to each other, stepping back a couple of cm from the edge.Cover the cherry with edges and roll the roll from 2 sides towards the middle. Transfer to a baking sheet on baking paper or silicone mat. In total, we get 3 rolls.
• Nut meringue. (beat while the dough cooled in the refrigerator).
• Beat the whites with sugar and lemon juice until firm and dense peaks, dense, smooth and shiny! Gently add chopped walnuts with a spoon, mix.
• Cover the top of the rolls with this mixture. And we send it to the oven for 35-40 minutes.
• Cool and cut the finished rolls.
• The recipe is taken from the site "Eat at home" user Nin @ G.Lov..

Time for preparing:

3-4 hours

Cooking program:

Bakery products

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Here's another photo - I tried to photograph one piece)


In the original recipe, frozen cherries were used (I will write a little later how to make them from frozen ones), I thought that dried ones would make harsh berries - but no, for me they were what I needed!
Crispy meringues, slightly crunchy shortcrust pastry and "biting" cherries - just wonderful!

[Marina]

Marina, a very interesting recipe. We have to bake, so we have many cherry lovers

Marina, the cookies must be delicious. I really liked the idea of ​​making rolls. The photo gives the impression that the rolls are not completely baked. If you cut them in portions before baking, maybe they will bake better?

Marina, the cookies must be delicious. I really liked the idea of ​​making rolls. The photo gives the impression that the rolls are not completely baked. If you cut them in portions before baking, maybe they will bake better?

The rolls were baked fine, at least for the taste of the whole family), I have an assumption that when kneading the dough, small pieces of butter remained in places (they were mixed by hand).
There is also an idea to try a version made from yeast-free puff pastry, which is lighter in the cooking process. Should be good too!

Both yeast-free and yeast-flavored - all options will be delicious. It's good that the rolls are baked. Delicious pastries.

[Filling:]

Both yeast-free and yeast-flavored - all options will be delicious. It's good that the rolls are baked. Delicious pastries.

Wouldn't yeast puff be too high (fluffy)? Here the optimal size turned out when cutting for adults for a couple of bites, a 5-year-old boy coped a little longer with his portion)))

As for slicing and baking in portions right away ... - I don't know, it seems to me that the cherries will run away .... although you can try and bake portions with dried berries.
I remembered the addition so far:
It seems to me that this number of meringue rolls of 3 proteins is a lot. In the recipe, 3 proteins are given, because they remain from the shortbread dough itself. It took me a little more than half to lubricate the rolls, and from the leftovers I got excellent nut bezeshki

The original suggested this:
Filling:
400 g pitted cherries
1 tbsp. l. starch
water - 25-50 g (to break up starch)
sugar - 2-4 tbsp. L. (to taste)

Preparation:
Cover the cherries with sugar, put on fire, wait until the sugar dissolves. Dilute the starch with warm water and pour over the cherry, stir and cook for a short time, only until it thickens.
The cherry is ready. Strain through a sieve so that all the liquid is gone while the cherry is still warm, otherwise it will be more difficult to separate it later, since the starch hardens. This must be done carefully, transferring the cherries to a colander and stirring with a spatula so as not to damage the integrity of the cherries.

This is how the process looks like: (photos are taken from the original recipe for example)

Such a funny cookie From a distance, it really looks like owlets
Delicious

For every fireman, I will clarify, does sugar go into the dough only in the form of vanilla?

)))))))

For every fireman, I will clarify, does sugar go into the dough only in the form of vanilla?

Yes! The bag was not small for me, probably 50 gr, but for me this is enough. The dough is not sweet, the berry also gives sweetness to the meringue.

)))))))

cute))))

if you bite off both berries on one side, then a sharp nose appears at the piece and 2 eyes remain - the child really liked this option

Such a nice name and just like the eyes of owlets And since with cherries it means deliciously I like pastries with cherries

[Marish]

Marish, a very tempting cookie! And the truth reminds owlets

In the original recipe ...

Marina, thanks for the recipe
I suggest you indicate the source of the recipe in the note to the recipe
and please indicate in the ingredients the weight of your vanilla sugar "bag". For me, the sachet was always 8-10 g, but here as much as 50

Marina, thanks for the recipe
I suggest you indicate the source of the recipe in the note to the recipe
and please indicate in the ingredients the weight of your vanilla sugar "bag". For me, the sachet was always 8-10 g, but here as much as 50

I'll look at home exactly how many grams are in the bag, somehow you made me doubt

I looked, I apologize for misleading, I had 32 g of vanilla sugar CYKORIA S.A.
True, it is written on 1 kg of flour, but I always pour it as I want, I don't look at the inscription ...

Thanks for the recipe, it turned out very tasty, although I had twice as much sour cream, so I added flour and cocao, and instead of cherries I took dates and dried apricots.

Thanks for the recipe, it turned out very tasty, although I had twice as much sour cream, so I added flour and cocao, and instead of cherries I took dates and dried apricots.

great! Glad you liked!

[Marina]

Marina, I came with a report





Cherries turned out to be not enough, so I did it with poppy filling (purchased) + chopped cherries. I put the filling in a pastry bag and squeezed it out in an even strip.
Nuts, too, unexpectedly ran out, I had to decorate with improvised means - drops.
I liked it sooo much, I took the sample while it was still hot.
By the way, the portion came out so impressive, you can treat many
p. from. As for me, this recipe can be safely called festive, and in the title the word "cookie" is definitely replaced with a roll, strudel, and in the end pie.

great that happened!
If cut into not wide pieces, then relatively a lot))))
For 6 people it was enough to try the morning coffee and it was all over!

Lightweight / simplified version that has the right to exist)))
It was necessary to quickly come up with something in the presence of puff pastry in the house.
Everything went away much faster than I thought. (Bakla in addition to shortcrust pastry cookies, but surprisingly everyone tried to eat it from puff pastry in the first place).

Thanks for the "owlet"!
Delicious and fun!
Very tasty dough, made the day before, lay in the refrigerator overnight, everything worked out well.
"Fintiflyushek" was made from the scraps, and meringues can be made from one protein, otherwise it remains, I had to start meringues.

[Trishka]

Trishka, to your health! I really began to make more often from ordinary puff pastry. My tribe loves to make these owls, it is his responsibility to lay out the berries))