Shortcrust Pastry

  • 2 large eggs
  • 200 grams (7.05 ounces) sugar
  • 60 grams (2.12 ounces) soft butter
  • 60 grams (2.12 ounces) sour cream
  • 350 grams (12.35 ounces) all-purpose flour
  • 0.5 teaspoon baking powder


  • 200 grams (7.05 ounces) boiled condensed milk
  • 50 grams (1.76 ounces) apricot jam


  • Baking Sheet

    A must-have for baking these delightful pastries; using parchment paper on your baking sheet can prevent sticking and make cleanup a breeze.

  • Mixing Bowls

    Various sizes are essential for separating wet and dry ingredients and ensuring a smooth mixing process.

  • Electric Mixer

    Perfect for whipping up the dough swiftly. If you don't have one, hand mixing works just fine with a bit of elbow grease!

  • Teaspoon

    Crucial for removing the middle of the baked cookies for the perfect filling space.


Step 1

Preheat your oven to 180C (356F).

Step 2

To make the dough, combine the eggs and sugar in a bowl. Add the soft butter and sour cream, mixing until smooth. Gradually add the flour and baking powder, stirring until you achieve a soft dough that slightly sticks to your hands. You can use either a mixer or your hands to knead the dough.

Step 3

Moisten your hands with water and shape the dough into small balls, each weighing around 30-35 grams (1.05 to 1.25 oz). Place the balls on a parchment-lined baking sheet, ensuring they are spaced apart. Lightly flatten each ball.

Step 4

Bake the cookies for 15 to 20 minutes. Make sure not to overbake them; they should remain light in color.

Step 5

Once the cookies have cooled, use a teaspoon to carefully scoop out the centers. Fill the hollowed centers with the boiled condensed milk and apricot jam mixture.

Step 6

If desired, you can take the crumbs from the scooped-out centers and mix them with chopped nuts. This mixture can then be added back into the filling.Whole almonds also make a great addition to the filling.

Step 7

Join two cookie halves together to form a peach. Dip the assembled cookies in carrot juice to coat them entirely. Then, dip one side in beetroot juice and roll them in sugar. Decorate with a leaf such as a pomegranate leaf, mint, or pistachio for a final touch. The juices give the cookies a beautiful, natural color.


Our nostalgic pastries are best enjoyed as an afternoon tea companion or a delightful dessert after your meal. 🫖🍮

**Elevate your serving presentation:**

  • Seasonal Fruits: 🍓🍇🍊 Pair the pastries with fresh, seasonal fruits to add a pop of color and an extra layer of flavor. Strawberries and blueberries are a fantastic option.
  • Fancy Plates and Cutlery: 🍴🍽️ Serve your pastries on elegant plates accompanied by ornate cutlery. This little detail makes them even more special.
  • Whipped Cream or Ice Cream: 🍦 Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side for a luxurious touch.


Gluten-Free Option:
Substitute the regular flour with a gluten-free flour blend. Ensure your baking powder is gluten-free too. Your pastries will still be tender and delightful!

Vegan Option:
For a plant-based version, use a vegan butter substitute and an egg replacer. Opt for a dairy-free sour cream to maintain that perfect consistency.


  • How do I prevent the pastries from becoming too dry?

    Be careful not to overbake them. Remove the pastries from the oven as soon as they turn light golden to maintain their tenderness.

  • What is the best way to mix the dough by hand?

    First, combine the wet and dry ingredients separately. Then, slowly incorporate the dry mix into the wet ingredients, kneading gently until the dough is uniform and slightly sticky.

  • Can I make the dough ahead of time?

    Yes, you can! Store the dough in the fridge for up to 24 hours. Just make sure to bring it to room temperature before shaping the cookies.

  • How do I ensure the filling stays inside the cookies?

    Make sure the cookies are completely cool before filling them. Also, press the halves together firmly to help them stick together properly.

  • Can I use different jams for the filling?

    Absolutely! Feel free to experiment with different jams like raspberry or blackberry for a unique twist on this classic recipe.

  • How can I make my cookies look more colorful?

    Use natural food colorings like beetroot and carrot juice. They not only add vibrant colors but also keep your pastries healthy and chemical-free.

Nutrition facts

Peach-like cookies
Recipe Yield:Approximately 14 cookies
Calories:Each cookie contains approximately 150-180 calories.
Calories (Min - Max):150 - 180
Total Fat:6g
Saturated Fat:3g
Total Carbohydrate:24g
Total Sugars:14g