ranzbrötchen cookies with visible cream and cinnamon sugar

Franzbrötchen cookies with filled Franzbrötchen cream

Delicate cinnamon shortbread cookies with a thick, visible cinnamon cream filling. The pressed pattern and the cinnamon-sugar layer are reminiscent of the popular Hamburg pastry, both visually and in taste.

Portions: 30 large

Baking utensils:

1 x round cookie cutter, approximately 5 cm
1 x small round cookie cutter, approximately 1 to 1.5 cm
1 x small round cutter for pressing in the pattern
1 x rolling pin
1 x piping bag with large star nozzle or round nozzle
2 x baking trays
2 x baking paper

Ingredients for the shortcrust pastry

350 g Wheat flour type 405
120 g powdered sugar
1 vanilla pod
130 g cold butter, cut into pieces
2 Eggs (size M)
1 TL Cinnamon

For the cream filling

200 g Franzbrötchen cream (available at Penny)
120 g white chocolate coating

For the cinnamon-sugar layer

25 g butter
2 EL brown sugar
1 TL Cinnamon

Metric - US Customary

Preparation:

Prepare the shortcrust pastry

Knead flour, powdered sugar, vanilla sugar, cinnamon, butter, and eggs into a smooth dough. Cover and chill for at least 1 hour.

Shape cookies

Preheat the oven to 160 °C (top/bottom heat) and line two baking sheets with baking paper.
Roll out the dough to a thickness of about 3 mm and cut out 60 circles with a diameter of 5 cm. Cut a 1 to 1.5 cm hole in the center of 30 of the circles.
Using the edge of a small round cookie cutter, press curved grooves into the lids without cutting through the dough. (See my baking video below)
Mix together butter, brown sugar and cinnamon, and spread a thin layer of the mixture on the lids.

Bake

Bake the cookies for 10 to 12 minutes and let them cool completely.

Prepare the cream

Melt the white chocolate and let it cool briefly. Stir in the Franzbrötchen cream and chill for 20 to 30 minutes.
Briefly whip the firm cream and fill it into a piping bag with a large nozzle.

Assemble cookies

Pipe an 8 to 10 mm high ring of cream onto each base. Place the lids loosely on top so that the cream remains visible.
Refrigerate the finished Franzbrötchen cookies for about 30 minutes.

large 1

Calories: 162 kcal

Carbohydrates: 20.1 g

Protein: 2.2g

Fat: 8.2 g

Sugar: 10.1 g

Have you tried the recipe yet?

I'd be thrilled if you tagged me (@sonntagsistkaffeezeit) or used the hashtag ##sonntagsistkaffeezeit when you share your results! Please also let me know in the comments how you liked it; I'm eager to hear your feedback. Thank you so much!