Ribiselecken From Fresh Shortcrust Pastry

Preheat oven to approx. 170°C. Remove the short pastry from the refrigerator 10 minutes before use. Unroll shortcrust pastry with baking paper and cut into squares of 8 x 8 cm. Brush the edges of the dough with water and portion 1 level teaspoon of currant jam in the center of each. Fold dough into triangles and press edges together. Tip: Pressing the edges of the dough together with a fork makes a pretty pattern. Brush ribiseleckerl with egg. Bake in preheated oven for approx. 10 – 12 min. until light. Serve sprinkled with vanilla sugar.

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