Cherry Bakewell Sweethearts

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These Cherry Bakewell Sweethearts are the perfect gift to give this Valentines Day.

8 Portions

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Cherry Bakewell Sweethearts

Equipment Needed:

For the pastry:

175 g Plain Flour (3 oz) and extra for dusting
75 g Lightly Salted Butter (3 oz), Cut into small pieces
30 g Caster Sugar (2 tbsp)
1 Medium Egg (beaten)

For the filling:

1 Dr. Oetker Free Range Egg White Powder Sachet x 1 sachet (5g)
5 g Icing Sugar (To dust)
100 g Dr. Oetker Ready to Roll Marzipan (3 1/2 oz)
45 ml Cherry Jam (3 tbsp) smooth, softened
30 g Caster Sugar (2 tbsp)

preparation

Preparation

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Ten minutes before cooking, preheat the oven to 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!

Nutritional Information for the recipe Cherry Bakewell Sweethearts

Per Serving Per 100 g / ml
Energy 1084 kJ
259 kcal
1666 kJ
398 kcal
Fat 10.42 g 16.03 g
Carbohydrate 36.25 g 55.77 g
Protein 4.37 g 6.73 g

preparation

Preparation

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7: Ten minutes before cooking, preheat the oven to 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!

Nutritional Information for the recipe Cherry Bakewell Sweethearts

Per Serving Per 100 g / ml
Energy 1084 kJ
259 kcal
1666 kJ
398 kcal
Fat 10.42 g 16.03 g
Carbohydrate 36.25 g 55.77 g
Protein 4.37 g 6.73 g
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