Stuffed shortcrust pastry cookies may seem like simple cookies with an internal filling, but their taste will win you over at the first bite.
The exterior of shortcrust pastry and the inside with a mix of flavors and very inviting ingredients.
I made them triangular, but of course, you can choose the shape you like best.
They keep for days if stored in a plastic bag.
Perfect for breakfast, snacks, and when you crave something good, they are practically addictive, you’ll want to eat them all the time.
Try making them yourself and let me know if you liked them!
If you replicate this recipe or others on my blog, feel free to send me your photos, I’ll post them on my fb page under your name if you like.
Approx. 162 kcal per cookie
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 34
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Making Stuffed Shortcrust Pastry Cookies
- 3 eggs (small)
- 1/2 cup sunflower seed oil
- 1 cup sugar
- 1 pouch baking powder (+ a splash of milk)
- 1 pouch vanillin
- grated peel of 1/2 lemon
- 500 g all-purpose flour (+ extra for the work surface)
- 180 g sponge cake
- 70 g unsweetened cocoa powder
- 70 g powdered sugar
- 70 g hazelnut praline
- 180 ml rum
- 30 ml milk
- 20 g butter
- 20 g milk (for brushing)
- 20 g powdered sugar
Tools
- 1 Cutter mold
Preparation of Stuffed Shortcrust Pastry Cookies
First, prepare the sponge cake by making a batch with 2 eggs, clicking here for the recipe.
Prepare the shortcrust by gradually combining all the ingredients and blending them with a cake mixer, then place the mixture on a work surface and knead for 2-3 minutes to form a ball.
For measurement, I used a disposable plastic cup.
Let the pastry rest in the fridge for 20 minutes and in the meantime, prepare the filling by blending the sponge cake and placing it in a bowl, then add the powdered sugar, hazelnut praline, rum, and milk, knead until you get a soft and spongy mixture.
If the mixture turns out too liquid, add a pinch of extra cocoa, and if too dry, a little milk.
At this point, take our pastry and roll out fairly thin sheets,
cut pieces of dough suitable for the molds we will use to make the cookies, place a generous teaspoon of filling and seal well.
If we do it without a mold, we will cut circles with a cutter, or with a glass, place a generous teaspoon of filling on each circle, pressing slightly, then cover with another circle of pastry and seal the edges well.
Repeat the process for all the cookies.
Place our cookies on a baking sheet lined with parchment paper, brush them with milk, and bake in a preheated oven at 356°F for about 20 minutes.
Once cooked, let them cool and then dust with powdered sugar.
