Shortcrust Pastry Cookies

Ingredients

• 450 g puff pastry (frozen, 6 sheets)
• 100 g chocolate bars (e.g., with yogurt strawberry cream filling)
• 3 egg yolks
• 150 g quark
• 1 tbsp strawberry jam
• 1 tbsp milk
• 200 g powdered sugar
• 2 tbsp lemon juice
• raspberry syrup
• sugar for dusting

Instructions

1. 1.

   Let the puff pastry thaw while lying side by side. Chop the chocolate bars into large pieces. Beat 2 egg yolks with the quark and fold in the chocolate pieces.

2. 2.

   Preheat the oven to 200°C fan.

3. 3.

   Take 3 sheets of puff pastry, stack them, and roll out thinly on a floured surface (30 x 30 cm). Cut out 24 large hearts (8-10 cm wide). Place half on a parchment-lined tray.

4. 4.

   Brush the center of each heart lightly with strawberry jam, then add 1 tbsp quark cream. Cover with another puff pastry heart. Press the edges firmly together. Beat the remaining egg yolk with milk and brush over the hearts. Bake in the preheated oven for about 20 minutes until golden brown. Let cool.

5. 5.

   Whisk powdered sugar with lemon juice and raspberry syrup to make a pink glaze, then brush over the hearts. Dust with sugar and let dry.