Baskets-flowers
4 servings
60 minutes
Flower baskets are a delicate sandy treat that delights not only with its taste but also with its exquisite appearance. The origins of such desserts trace back to European tradition, where miniature baskets were often filled with creams, jams, and fruits. Their crispy dough made from flour, butter, and egg yolks melts in the mouth, creating a harmony of sweetness and lightness. The variety of fillings makes the baskets versatile: from airy meringue cream to fragrant apricot jam. They are perfect for festive tea parties as well as cozy family evenings. Due to their simplicity in preparation and striking appearance, flower baskets have become a favorite in home baking, filling the atmosphere with warmth and joy.
1
Prepare shortcrust pastry: mix 300 grams of flour with 100 grams of sugar in a deep bowl, then grate 300 grams of frozen butter or 350 grams of baking margarine into this mixture and quickly mix everything so that each piece of butter is coated with flour but does not melt in your hands.
- Wheat flour: 300 g
- Sugar: 100 g
- Butter: 300 g
2
Knead the dough with 3 yolks mixed with 1-2 tablespoons of sour cream.
- Egg yolk: 3 pieces
- Sour cream: 2 tablespoons
3
Place the prepared dough in the refrigerator for 10-15 minutes, then roll it out on a floured board to a thickness of 3-5 mm and cut out flowers using cookie cutters.
4
Place each flower in the cupcake mold so that the tips of the petals slightly rise above the mold.
5
Place the molds with the dough on the baking sheet, put it in a well-heated oven, and immediately reduce the heat to medium.
6
You need to watch that the petals of the baskets don't burn: as soon as they start to turn brown, take the tray out of the oven and remove the molds.
7
Prepare the filling to your liking: you can fill them with protein cream, boiled condensed milk, apricot or orange jam, or place half an apricot from compote or jam in each basket.