Ingredients (for 16 pieces):
300 g shortcrust pastry (homemade or finished product)
250 ml milk 1 pinch of salt 4 tablespoons oil
150 g flour
4 eggs 200g caster sugar
4 tablespoons apricot liqueur
4 tablespoons toasted sliced almonds
zest of half orange
Preparation:
mürbrteig flour roll out on the little square (30 x 40 cm). Cut into 4 strips. Place on a sheet lined with parchment paper. Milk, salt, oil to boil. Flour at once and mix with a spoon, stir until the dough comes away from the ground. Remove from heat. Eggs one by one. Preheat oven to 225 ° C (fan 205 ° C) preheat. Choux pastry into a piping bag with a spout and spray into wavy lines on the pastry. With a little water sprayed 15-20 minutes. Temperature to 160 ° C (fan 140 ° C), reduce strip bake another 10 minutes. Allow to cool. Icing sugar and liqueur until smooth, remove the cast strip. Sprinkle with almonds and zest to dry the cast can be.
Per piece: 480 calories
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