Delve into the heart of German pastry tradition with the Leipziger Lerchen—a scrumptious regional specialty from Leipzig. These delightful pastries, resembling the shape of a lark (hence the name), showcase a rich filling encased in a tender shortcrust pastry. In this recipe, inspired by Master Baker Jürgen Kleiner, we honor the protected Saxonian baking customs to bring you a taste of Leipzig's celebrated confectionary heritage. Let’s embark on a culinary journey that combines tradition with the irresistible charm of handcrafted sweets.
Ingredients:
For the Shortcrust Pastry:
- 250g all-purpose flour
- 125g unsalted butter, chilled and cubed
- 50g sugar
- 1 egg
- Zest of 1 lemon
- A pinch of salt
For the Filling:
- 200g marzipan
- 100g ground almonds
- 50g powdered sugar
- 1 egg white
- 200g raspberry jam (or preferred jam)
For Glazing and Decoration:
- 1 egg yolk, beaten
- Powdered sugar for dusting
Equipment:
- Mixing bowls
- Rolling pin
- Pastry brush
- Tartlet pans or specialty Leipziger Lerchen molds
- Baking sheet
- Cooling rack
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Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes, plus chilling time
Servings: 12 Lerchen pastries
Instructions:
1. Begin by preparing the shortcrust pastry. In a bowl, mix together flour and salt. Cut in the cold butter until the mixture resembles breadcrumbs. Stir in sugar and lemon zest. Add the egg and mix until the dough comes together without being sticky. Wrap in cling film and chill for at least 30 minutes.
2. Preheat your oven to 200°C (390°F).
3. For the filling, combine marzipan, ground almonds, powdered sugar, and egg white in a bowl until well mixed.
4. Roll out the chilled pastry on a lightly floured surface to about 3mm thickness. Cut out circles larger than your tartlet pans and line each pan with the pastry, pressing gently into place. Trim away any excess.
5. Place a spoonful of your chosen jam into the base of each pastry case.
6. Fill the rest with the marzipan-almond mixture, smoothing the tops.
7. From the remaining pastry, cut out thin strips and lay them in a lattice pattern on top of the filling. Press the edges to seal and brush the lattice with beaten egg yolk.
8. Place the molds on a baking sheet and bake in the preheated oven for approximately 20 minutes, or until golden brown.
9. Remove the Lerchen from the oven and allow them to cool on a wire rack.
10. Once cooled, dust with powdered sugar before serving.
Cooking Tips:
- Ensure that your butter is very cold when making the shortcrust pastry to achieve a flaky texture.
- Rest the dough in the refrigerator to prevent shrinking while baking.
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This recipe is brought to you by jdarfus, a channel dedicated to preserving and sharing traditional baking techniques. Watch the full process and additional tips on their YouTube page: https://www.youtube.com/@jdarfus
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