Eggs filled with strawberry jam
Stuffed eggs with strawberry jam
Preparation time: 30 minutes
Baking time: 27 minutes
Total: 57 minutes
Number of servings: 12 (24 joined cookies)
If you desire a dessert that brings a touch of joy and nostalgia, stuffed eggs with strawberry jam are the perfect choice. This fine dessert combines sweet and sour flavors, offering a delicious experience with every bite. Additionally, they are excellent for parties or special occasions, being not only tasty but also very visually appealing.
A bit of history
The origins of this dessert are deeply rooted in cooking traditions, where egg shapes were popular in various cultures, symbolizing rebirth and prosperity. In the past, these delicacies were prepared for holidays, but today, we can enjoy them whenever we wish.
Ingredients
For the dough:
- 280 g flour
- 200 g butter (at room temperature)
- 80 g powdered sugar
- 1 egg yolk
- 1 packet of vanilla sugar
- 1 tablespoon grated lemon zest
For the filling:
- 150 g strawberry jam
- 1 tablespoon lemon juice
For the glaze:
- 1 egg white
- 150 g powdered sugar
- Juice of half a lemon
Step-by-step instructions
Step 1: Preparing the dough
1. In a large bowl, add the butter and powdered sugar. Use a mixer or spatula to mix until you achieve a creamy mixture.
2. Add the egg yolk, vanilla sugar, and lemon zest. Continue mixing to combine the ingredients.
3. Gradually add the flour and knead the dough until it becomes smooth. Do not knead too much to avoid a tough dough.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
Step 2: Shaping and baking the cookies
1. Preheat the oven to 180°C (moderate heat). Place parchment paper on a baking tray.
2. Remove the dough from the wrap and roll it out on a lightly floured surface to a thin sheet of 4-5 mm.
3. Using a knife or a cutting tool, cut out oval shapes resembling eggs.
4. Place the cut shapes on the prepared tray and bake for about 12 minutes, until they turn slightly golden.
5. The leftover dough can be gathered, re-rolled, and baked separately for 15 minutes.
Step 3: Preparing the filling
1. After the cookies have cooled, add the strawberry jam to a bowl.
2. Crumble the remaining cookies and incorporate them into the jam, mixing well.
3. Add the lemon juice to enhance the flavors. Taste and adjust if necessary.
Step 4: Assembling the cookies
1. Moist each cookie with the strawberry jam filling, then join them in pairs to form the "eggs."
2. Arrange them on a platter and prepare the glaze.
Step 5: Preparing the glaze
1. In a clean bowl, beat the egg white with the powdered sugar and lemon juice until you achieve a thick and glossy cream.
2. Use a spatula to coat each egg with the obtained glaze.
Useful tips
- Calories and nutritional benefits: Each serving contains approximately 150-200 calories, depending on the size of the cookies. They provide quick energy due to the natural sugars in the strawberry jam. The lemon adds a note of vitamin C, beneficial for the immune system.
- Ingredient variations: You can replace the strawberry jam with other types of jam, such as peach or blueberry, to experiment with different flavors.
- Serving suggestions: These cookies are perfect to be served with a cup of tea or coffee. Additionally, a vanilla sauce or vanilla ice cream alongside could transform the dessert into an even more refined experience.
- Frequently asked questions:
- Can I use low-fat butter? It is advisable to use butter with a higher fat content to achieve a more tender dough.
- How can I store the cookies? They can be stored in an airtight container at room temperature for 3-4 days.
Conclusion
Stuffed eggs with strawberry jam are a dessert that brings joy and a touch of nostalgia in every bite. With a bit of patience and technique, you will achieve an impressive result that will delight the taste buds of your loved ones. So, put on your apron, take a deep breath, and let yourself be carried away by the magic of cooking!
Ingredients: 280 g flour 200 g butter 80 g powdered sugar 1 egg yolk 1 vanilla sugar 1 tablespoon lemon zest filling 150 g strawberry jam 1 tablespoon lemon juice decoration 1 egg white 150 g powdered sugar juice from half a lemon
