Christmas recipe from our kitchen team

Sweet 'Wildspitzen' as a Christmas pastry

Ingredients for 20 ‘Wildspitzen’

For the shortcrust pastry
125g butter, softened
45g icing sugar
115g plain flour
a pinch of fine table salt

For the cream
200g whipped cream
½ pack of stabilizer for whipping cream
½ vanilla bean pod

For the peanut cream
40g butter, softened
150g peanut butter
½ vanilla bean pod
a dash of (Ötztaler ‘Zirbenschnaps’) pine schnapps
50g icing sugar
20g (Ötztaler ‘Granten’) cranberry jam

Method

  • Prepare shortcrust pastry biscuits: For the dough, mix butter, sugar and flour with a pinch of salt until smooth. Place the dough in the fridge for about 1 hour. Then take the dough out of the fridge onto a floured surface and roll out to the thickness of approx. 3 mm. Preheat the oven to 180°C/160°C fan/gas 4. Use a cookie cutter to stamp out small pastry bases, about 4 cm in diameter. Place them on a baking tray covered with baking paper. Bake in the preheated oven for 8-10 minutes until golden.

  • For the peanut cream, beat the icing sugar, vanilla and butter with an electric whisk until light and fluffy. Gradually add the peanut butter and blend. Then fold in a dash of pine schnapps. Transfer the mixture to a piping bag with a very fine nozzle and set aside at room temperature.

  • For the cream, whip the cream and vanilla first slowly and then at increasing speed until it has doubled in volume and sticks to the whisk. Our advice: add cream stabilizer for a lighter and fluffier cream. Pour the cream into another piping bag with a nozzle and refrigerate.

  • After baking, spread the cranberry jam on the pastry bases and pipe even cones of vanilla cream onto the pastry bases.

  • Garnish the ‘Wildspitzen’ with the peanut cream and dust with icing sugar. Well done!

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