Christmas engel eyes

Traditional Christmas pastries in a combination of tasty buttery pastry and traditionally strawberry jam. The preparation goes very easily and quickly with a few tricks. A good recipe also for baking together with children.

Ingredients (for 3 baking sheets, approx. 90 pieces):

  • 3 egg yolks
  • 350g plain flour
  • 250g (cold) butter
  • 100g sugar
  • 1 vanilla sugar
  • 100g ground almonds
  • Strawberry marmalade
  • Pinch of salt


  • In a bowl, beat the egg yolks with the sugar and vanilla sugar until foamy.
  • Add the cold butter cut into pieces, salt and flour and work into a smooth dough with your hands. Since you are working with cold butter, you don’t have to let the dough set, but you can work with it right away.
  • Take small pieces of the dough with your hands and form them into small balls about the size of a large hazelnut.
  • Place them on a baking tray lined with baking paper. If the dough sticks to your hands, just grease them lightly with oil.
  • Then make a small hole in each ball with the handle of a fork.
  • I have found it works well to fill a disposable pastry bag with jam. That way it goes easily, quickly and most importantly, cleanly.
  • Spoon a little marmalade into each prepared hole.
  • Then let the cookies bake for approx. 10-15 minutes at 180C until golden.
  • Sprinkle the finished angel eyes with icing sugar and serve.

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