Osterchüechli (sweet shortcrust pastry pies eaten at Easter)

Osterchüechli (sweet shortcrust pastry pies eaten at Easter)

Total: 2 hr 20 Min. | Active: 1 hr
vegetarian
Nutritional value / piece: 702 kcal
, Fat: 44 g
, Carbohydrate: 65 g
, Protein: 11 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Shortcrust pastry

250g white flour
40g sugar
¼tsp salt
1 organic lemon, use only a little grated zest
150g butter, cut into pieces, cold
1 egg, beaten

To shape

200g apricot jam

Filling

4dl milk
100g round grain rice
1pinch salt
75g butter, soft
75g sugar
1pinch salt
2 egg yolks
1 organic lemon, use only a little grated zest
75g shelled ground almonds
2dl cream
2 egg whites
1pinch salt

To bake

icing sugar to dust
Purchase ingredients now

Utensils

8 pie cases (each approx. 12 cm in diameter), greased

How it's done

Shortcrust pastry

Mix the flour, sugar, salt and lemon zest in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to form a soft dough – do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

Divide the dough into 8 portions, roll out into circles (each approx. 10 cm in diameter) between 2 cut-open plastic bags, place in the prepared moulds. Prick the bases firmly with a fork, spread with the jam, cover and leave to chill.

Filling

Bring the milk to the boil with the rice and salt, reduce the heat, simmer for approx. 30 mins. over a low heat, stirring occasionally to form a thick, creamy rice pudding, allow to cool a little. Place the butter in a bowl, mix in the sugar and salt. Whisk in the egg yolks and lemon zest, continue to whisk until the mixture becomes lighter in colour. Mix in the almonds, cream and rice pudding. Beat the egg whites with the salt until stiff, fold the egg whites carefully into the mixture using a rubber spatula, spread the mixture over the pastry bases.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 160°C. Remove the pies from the oven, allow to cool a little, remove from the pie cases and leave to cool on a rack, dust with icing sugar.

Good to know
Shelf life: Wrap in cling film and keep in the fridge for approx. 2 days.

How-tos

Beating egg whites

Beating egg whites

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