Ingredients

Shortcrust pastry
eggs
2 pc
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
soft butter
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
sour cream
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
flour
1.50 cup
350 g
12.25 oz
11.55 fl oz
baking powder
0.50 tsp
2.46 ml
Filling
boiled condensed milk
0.75 cup
200 g
7 oz
6.60 fl oz
apricot jam
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Very tender shortcrust pastry with sour cream and butter, stuffed with boiled condensed milk. This dessert is originally from the childhood. Do you remember the taste?

The pastry chef got this recipe from her mother. She remembers how the mom cooked these peaches and hid them from the kids since they didn’t let them soak and become even tastier.

Shortcrust pastry

  1. For the dough, combine all the ingredients, stirring alternately,. You can knead the dough with a mixer, but you can also do it by hand.
  2. The dough turns out to be soft, slightly sticking to the hands (not a lump). Moisten our hands with water, and sculpt the balls of 30-35 g (1.05 to 1.25 oz) each; flatten the balls a little, and put them on the parchment at a distance from each other. Bake the cookies at 180C (356F) for 15 to 20 minutes. Don’t overdry the cookies, as they should remain light.
  3. After cooling them down, remove the middle with a teaspoon, and stuff it with the filling.

Filling

  1. Whip the ingredients with a mixer; add the crumbs from the middles and the chopped nuts (or you can have the whole almonds in the middle).
  2. Connect the peach halves, and bathe the whole cookies in the carrot juice. Dip one side in the beetroot juice, and then roll the cookies in sugar; insert a leaf (pomegranate leaf is perfect, but you can use mint or pistachio).