Strawberry Tartlet

Beat the eggs together with the sugar until frothy. Sift in the flour and mix gently.

Using a piping bag, pipe round circles onto a baking sheet lined with parchment paper, leaving enough space between the dough blobs. Flatten these as much as possible with a pastry spatula (or the back of a spoon). The dough circles should be about 12-15 cm in diameter. Bake the stanitzels in the oven preheated to 200 °C for about 10 minutes until golden brown.

While still hot, carefully remove the circles from the baking paper using a cake knife or a kitchen spatula and roll them up into stanitzels. Press the edges together and let the stanitzels cool down.

For the fillers, wash and dry the strawberries, remove the green and cut into bite-sized pieces. Whip the whipped cream until stiff. Use a piping bag to pipe the whipped cream into the stanitzels and garnish with the strawberries.

Preparation Tip:

Decorate the stanitzels with fresh mint as desired.

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