A delicate temptation made from shortcrust pastry and marzipan
The pre-Christmas period is finally beginning and you can snack on biscuits, gingerbread and co. again without hesitation.
Everyone has their favorite treats that they don’t want to do without during and around Christmas.
For us, these classics have always been vanilla crescents, nougat thalers and gingerbread.
This year we have tested a few new recipes and we can now warmly recommend vegan marzipan pillows!
A delicate filling of marzipan in a delicious shortcrust pastry and dusted with a touch of icing sugar. The recipe does not use eggs. We replace these with aquafaba.
The result is delicate marzipan pillows that are not only beautiful to look at, but also taste great! So what are you waiting for?
How to prepare vegan marzipan pillows:
In order to be able to process the marzipan well, it is first placed in the fridge or freezer to become more solid.
Then a shortcrust pastry for the marzipan pillows is prepared from flour, icing sugar, a pinch of salt and vegan butter. This works easiest when the butter is cold and has been cut into small pieces. The finished shortcrust pastry can now rest in the fridge for another hour.
Towards the end of the cooling time, the marzipan filling is prepared. Use a grater to grate the marzipan and set aside. Then whip the aquafaba with a mixer until fluffy. It then gets the consistency of whipped cream. The grated marzipan is then stirred into this fluffy foam until a creamy marzipan filling has formed.
After the shortcrust pastry has rested, it is rolled out and coated with the marzipan cream. As you can see in the picture, the dough is rolled up with the filling. The roll is then cut into rolls about 2-3cm wide.
Now they are placed a little apart on a baking sheet lined with baking paper or a baking mat and baked in the oven at top/bottom heat until they begin to brown slightly at the edges.
Light, they are particularly tender and delicious, so it is best to take care of the cookies
to get out of the oven in time.
Finally, you can dust the vegan marzipan pillows with a little powdered sugar.
A little hint:
The chickpeas, whose liquid we used for the marzipan filling,
you can process it perfectly with hummus, our super fast chickpea curry. You have used up the jar or can of chickpeas perfectly!
Marzipan pillows
Equipment
- Kitchen grater
Ingredients
- 300 g of marzipan
- 300 g flour + a little more to roll out
- 100 g powdered sugar + a little more to sprinkle
- 1 pinch of salt
- 200 g plant-based butter (cold)
- 1 serving of Aquafaba (from a 350g glass of chickpeas)
Instructions
- First put the marzipan in the refrigerator for about 2 hours or in the freezer for about 30 minutes.
- In the meantime, prepare the shortcrust pastry by kneading the flour, powdered sugar, salt and the plant-based butter together.
- It is best to add the butter in small pieces to the other ingredients and rub them with your fingertips so that you can knead them better with flour, sugar and salt to form a smooth dough.
- Now cover the finished shortcrust pastry and let it rest in the refrigerator.
- Now grate the cooled marzipan finely with a square grater and set aside.
- Pour the chickpea water into a mixing bowl and use the mixer to beat until it forms a firm foam.
- Then add the grated marzipan and stir until smooth with the mixer. Now put this filling aside for our marzipan pillows.
- Prepare a baking sheet with parchment paper and preheat the oven to 180 ° top / bottom heat.
- The shortcrust pastry is now divided into 4 equal or heavy parts.
- Before rolling out, sprinkle the work surface with a little flour.
- Now take a quarter of the dough and roll it out so that it is about 3mm thick and about 9cm wide. It doesn’t have to be absolutely precise.
- Now coat this long piece of dough with the marzipan aquafaba cream and roll it up. Make sure that you don’t coat the dough too thickly with the cream and that you leave enough free margin so that the filling does not overflow.
- If it does happen, just take some of the cream off at the end.
- Now cut the roll as evenly as possible into 2-3cm wide rolls and place with the rolled-up end facing down on the prepared baking sheet.
- The marzipan pillows will still open a little, so be careful not to place them too close together.
- Now bake for 12-15 minutes or until they start to turn lightly brown on the lower edges.
- Then you can take them out of the oven and let them cool down.
- Do the same with the other 3 pieces of shortcrust pastry.
- At the end you can sprinkle the marzipan pillows with a little powdered sugar.
