For the pastry:
- 150 g spelt flour
- 150 g skimmed curd cheese
- 100 g cold butter, in pieces
- ½ tsp cinnamon, ground
- 50 g raw cane sugar
- ½ organic lemon, grated
- 1 pinch of salt
- a little icing sugar for dusting
For the cream:
- 250 g low-fat curd
- 250 g whipped cream
- 50-70 g raw cane sugar
- ¼ tsp vanilla, ground
- 100 g raspberries (frozen)
- For the dough, knead all ingredients into a smooth dough. Roll out into a small rectangle on a lightly floured work surface, fold one short side into the centre and fold the other side over. Repeat this once more and then chill the dough for 30 minutes (this was now our mini version of a simple and homemade puff pastry).
- After chilling, roll out the pastry again on a lightly floured work surface and cut out hearts, preferably using a template (draw a large heart with a small heart in the middle on a piece of paper beforehand and cut it out). Place the dough hearts on a baking tray lined with baking paper. Keep kneading and rolling out the dough until you have cut out enough hearts, we need 12 hearts in total.
- Sprinkle the dough hearts with a little icing sugar and bake in a preheated oven at 170°C for about 12 minutes until golden brown and crispy. Remove from the oven and leave to cool completely.
- For the cream, finely purée the raspberries and mix with the curd, sugar and vanilla until smooth. Whip the cream until stiff and stir into the raspberry cream with a whisk.
- Fill the cream into a piping bag with a medium-sized nozzle. Place the first pastry heart on a Rosa Herzerl (Gmundner Keramik) dessert plate and pipe on the cream. Place the second pastry heart on top and repeat the process. Place the last pastry heart on top and decorate with cream puffs. Decorate with raspberries and a few pretty flowers as desired and nibble with your favourite Valentine.
Recipe & Photo: Gmundner Keramik