Rosa Cooking

Glazed biscuits

Italian biscuits Sfogliatine Glassate (puff pastry with sugar glaze decorated with apricot jam).

Preparation steps

  • Strain the apricot jam through a strainer to make it soft and without traces of fruit. Whisk the egg whites a little with a whisk or fork. Add powdered sugar and when combined with egg whites, add flour as well. Mix well. The mixture should be smooth, homogeneous and not too thick.
  • Divide the puff pastry into rectangles 3x10 cm (puff pastry measures 40x25 cm, then cut the longer side into 4 parts, the shorter into 8). First use a ruler and toothpick to draw rectangles, and then cut the dough with a sharp knife or pizza wheel.
  • Place the cut rectangles, slightly spaced, on a baking sheet lined with baking paper. Brush them with the egg white mixture. Store the tin in the refrigerator for 1 hour or until the egg whites are firm.
  • Fill a pastry bag, cake pen, medical syringe with jam or make a scrap of paper or a food freezer bag. Whatever is used, the hole should be small, because the lines must be very thin (mine turned out thicker). Draw 3 letters X (x) on each rectangle, next to each other. Bake at 170 ° C for about 25 minutes. Biscuits need to get a nice golden yellow color to be crispy. The egg white and sugar icing will rise a little and the jam will sink into the icing creating decorations on the surface of the biscuits.