Pastries disguise

I sit down with the children around the local dining table, equipped with a round cookie cutters, rolling pin large and one small, crispy batter deep color of chocolate, a jar of chocolate spread from the kitchen drawer and a big bag of candy jellybean another drawer, smaller and very tempting.

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The annual festival opens pastries festive fanfare, and we burst into action. I'm rolling out a thin sheet, Itamar quickly and efficiently Kurtz small circles of dough. Guy plays meticulously and carefully spoon spread at the center of each circle. Small, delicate fingers of children working skills, creating beautiful and accurate triangles.

My fingers are hard-working pick up pastries through your hands soft to the baking sheet. Just before that it goes into the oven warm and inviting, we embed the gems multi-colored sweet. Pleasant aroma of baking fills the nostrils and the heart.

Desktop we continue to create pastries and marzipan, pistachios and strawberry jam, and with them we will be happy to discerning and sophisticated.

Marzipan pastries

Materials (approximately 30 cookies):

• 250g marzipan

For the filling:

• 100g marzipan

• 1/2 cup roasted pistachios

• 1 teaspoon strawberry jam delicacy unsweetened

Preparation:

1. Prepare the filling: Finely chop or grind the pistachios with a food processor until almost powder.

2. Add marzipan and strawberry jam and stir until the mixture is uniform.

3. Roll out a thin sheet of marzipan. Enable "flour" the surface with powdered sugar. Cut into circles.

4. Place the center of each mound of filling in a circle.

5. Fold the edges of the circle inward over the filling mound, will obtain a triangular shape. Fasteners ease.

6. keep in an airtight container.

Confectionery and pastries

Materials (about 40 cookies):

Dough:

• 1 cup flour

• 2 tablespoons cocoa

• 1/2 cup powdered sugar

• 100g cold butter, cut into cubes

• 1 egg yolk

• 1 tablespoon water

For the filling:

• 1/2 cup chocolate spread love

• 1/2 cup colorful chocolate candies

Preparation:

1. Preheat oven to 180 degrees and line with baking paper format.

2. Food mixer bowl with paddle attachment mix flour, cocoa, powdered sugar and butter until mixture is crumbly.

3. Add the egg yolk and water - if the dough is too dry - and continue to process until the dough just.

4. Flatten the dough, wrap in plastic wrap and place in refrigerator for about 20 minutes.

5. On a floured surface, roll the dough into a thin sheet. Cut into circles of dough.

6. Place the center of each circle in half a teaspoon of chocolate spread.

7. Fold the edges of the dough inward, over a mound of filling, pastry triangle so obtained.

8. Decorate with colored chocolate candies.

9. Arrange the template and bake for about 10 minutes until golden.