Carneval Chards -- Fasnachts Scherbe
75 gram butter
scraping of half a vanilla bean or liquid vanilla
125gram icing sugar
5 egg yolks
2 cl rum
50 ml dry white wine
500 gram of flour
8 g baking powder
1 pinch salt
grated lemon rind
vegetable oil or butter
icing sugar for dusting
1. Heat the butter so that it is LIQUID. The vanilla bean cut apart and scrape the vanilla .
Put all ingredients in a bowl and knead until a smooth dough. It is wrapped in foil and placed about 20 min to cool.
2. Roll out dough very thin -a Pasta maker would be helpful- so it does not stick on the table,
sprinkle a little flour before. Cut your dough into rectangles 5 x 10 cm.
3. fry the dough pieces in butter fat, (I used vegetable oil) golden brown at about 165 ° C on both sides.
4. Remove the pastry with a skimmer spoon from the hot grease to drip off and place on paper towel. Dust with icing sugar.
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