Filled Shortcrust Pastry Flowers

Filled shortcrust pastry flowers are delicious little treats that can be filled with various types of jam, custard cream, or chocolate. I propose a classic version filled with jam. Here’s how to prepare them:

Ingredients

• 300 g of all-purpose flour
• 150 g of cold butter, cubed
• 120 g of icing sugar
• 1 large egg
• 1 egg yolk
• 1 pinch of salt
• Grated zest of 1 lemon
• Jam of your choice for the filling

Preparation

1. In a large bowl, mix the flour and cold butter cut into cubes, working with your fingertips to get a sandy mixture.
2. Add the icing sugar, salt, and grated lemon zest, mixing well.
3. Incorporate the whole egg and the egg yolk, and knead until it forms a compact ball.
4. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the oven to 180 °C (350 °F).
6. Roll out the dough on a lightly floured surface to a thickness of about 3-4 mm.
7. Using a flower-shaped cookie cutter, cut out shortcrust pastry flowers. For half of the flowers, cut out a small circle in the centre with a smaller cutter or a pastry tip to create the “flower” effect.
8. Place the flowers on a baking sheet lined with parchment paper.
9. Bake in the oven for about 10-12 minutes or until golden.
10. Let the flowers cool on a wire rack.
11. Once cooled, spread some jam on the full base and cover with the flowers with a hole, to create the filled shortcrust pastry flower.

Filled shortcrust pastry flowers are perfect to serve for afternoon tea or as a dessert after dinner. You can choose the jam according to your tastes, for example, apricot, strawberry, or cherry.

Did you know?

In many Italian recipes, the use of lemon zest represents a fundamental aromatic touch that characterizes national pastry-making. Not only does it add freshness, but it also pairs well with different fillings, enhancing the flavor of sweets.