The stuffed shortcrust flowers are beautiful sweets to serve for children’s parties or even in a dessert buffet.
The classic short pastry, in fact, is shaped as a flower and then stuffed in many different ways, so as to meet the tastes of all.
A very simple preparation but with small tricks that allow you to create an easy shape and that will amaze your guests, especially the little ones with whom you can have fun already during the preparation.
Let’s see, together how to prepare some excellent stuffed shortcrust flowers.
Ingredients for short pastry
- 2 and 1/2 cups 00 flour
- 3/4 cup butter
- 1 cup powdered sugar
- 1 egg
- 1 yolk
- strawberry jam
- pistachio cream
Add in a bowl or directly on the work surface the flour, a whole egg and egg yolk, the butter, which must be cut into chunks and be very cold, and the icing sugar.
It is important that the butter is very cold to prevent it from melting too much during processing and then making your pastry unmanageable.
Mix all the ingredients to obtain a ball and put it in the refrigerator covered with food wrap film to rest for at least half an hour.
The resting time of the short pastry can vary depending on the temperature you have at home and consequently the season in which you prepare this dessert. In winter, half an hour will be more than enough, if instead prepare this recipe in the summer prolonged the rest times of another half hour.
After it has rested, take the pastry and place it on the floured work surface. Roll out with a rolling pin so as to obtain a thick dough.
Use two food ring mold of different size to make 1 larger disc and 5 smaller discs. Use the first, to form the basis of your flowers while the five smaller circles to make the petals.
Instead of the food ring mold, you can also use a cup to make the base and a simple bottle cap to make the petals.
Place the pastry dough in a special muffin mold. Press well on the bottom and edges so that it adheres perfectly and has a perfect shape after cooking.
Lay and attach the petals inside of the basket and then place them on the mold so as to fold the petals and have a perfect shape. Add and distribute the five petals homogeneously and be sure that they are well attached to the base.
Proceed in the same way to make the other flowers. Put in a preheated oven at 356°F for 20 minutes.
To give a more decisive color to the petals, continue cooking at 392°F for another 5-10 minutes. Remove the shortcrust flowers and let them cool before removing them from the mold. Sprinkle with sugar, nice and stuffed, in this case with strawberry jam, pistachio cream and Nutella.
Store the stuffed shortcrust flowers for up to 3 days in an airtight container. To create a play of colours by making petals of two colours, add some bitter cocoa to your shortbread.