< h1 class="pgc-h-arrow-right" > fee </h1>
Dried cranberries 50 g Low gluten flour 100 g Butter 40 g Powdered sugar 20 g Eggs 25 g (1 small egg) Baking powder 1/2 tsp 2.5 ml Salt 0.625 ml
< h1 class="pgc-h-arrow-right" > cranberry puff pastry </h1>
Spare ingredients
Cut the dried cranberries into small pieces
Cut the butter into small pieces and soften, add the powdered sugar and salt and whisk slightly with an egg beater.
Add the beaten eggs 2 to 3 times and continue to beat, each time waiting for the butter and egg liquid to fully fuse before adding the egg liquid.
Mix low gluten flour and baking powder through a sieve and add to the butter mixture.
Mix slightly with a spatula and add the chopped dried cranberries.
Knead into a soft dough
Spread plastic wrap or oil paper underneath and roll out the dough into large pieces about 1 cm thick.
Cut the large dough into rectangular pieces, wrap them in plastic wrap or oil paper and arrange them, put them in the refrigerator and freeze them for about half an hour until they harden.
Use a knife to cut the hardened dough into small strips.
Place small strips on a greased baking sheet while preheating the oven.
Oven at 180 degrees, medium, on and off heat, bake for about 10 minutes.
Until the surface of the strip is golden yellow
