For the raspberry bells, first roll out the short pastry thinly and cut out bells. Bake at 160 °C convection oven for approx. 15 minutes. Let cool and stick two bells together with raspberry jam at a time.
For the glaze, mix a heaped teaspoon of raspberry jam with the powdered sugar.
Brush the bottom half of the bell with it and let it dry.
Preparation Tip:
The raspberry bells you can possibly still sprinkle with any. How to make a shortcrust you can see HERE in our video.
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