“Pine Cone”

“Fir Cone” with spruce / fir tip jelly curd filling

“Pine Cone” with apricot curd filling

“Pine Cone” with pine nuts

“Pine Cone” with spruce / fir tip jelly curd filling

Ingredients:

For the “Pine Cone”:

600gr Ready-to-bake croissant and pastry dough (Butter-Croissant & Plunderteig)

3 egg whites

90 g sugar

75 g icing sugar

1 tbsp corn starch

1 cup of pine nuts to sprinkle over (optional)

Preparation:

The egg whites must be completely cold for stiffening. Beat the egg whites until stiff. Add half of the sugar and continue beating until the mixture shines. Add the remaining sugar and continue beating briefly. Mix icing sugar and corn starch and carefully fold into the mixture.

First let the oven grill become very hot. (250°C degrees)

Form the dough into pine cone–shaped pastries (form tips with your hands and form into pine cones), fill them with jam, and bake until golden.

Spread the mixture in waves on the baked goods and make points with a fork.

Sprinkle the pine nuts over the mixture.

First bake briefly under the grill until the beaten egg white is slightly browned.

Then move the tray to the middle of the oven, preheated to 80°C, for approx. 2 hours and 30 minutes.

For the spruce / Pine tip jelly curd filling:

2 tablespoons of curd per "Pine cone"

and

1 tablespoon spruce / Pine tip jelly per piece (recipe: see below)

or

1 tablespoon jam per piece (apricot, strawberry,...)

or

3 or 4 fruit pieces per "Pine cone“ (apricot, strawberry,...).

Spruce / Pine tip jelly (Maiwipferl jelly)

4 handfuls of spruce / pine tips

1 litre water

1 organic Lemon

1 kg preserving sugar

Preparation:

Wash spruce / pine tips with clear water.

Bring water and spruce / pine tips to the boil and leave to stand for 30 minutes.

Strain the next day.

Boil Spruce / pine tip jelly water.

Add the jam sugar and lemon juice.

Make a gelling test and then fill in a glass.