Pomegranate Butterflies

For the pomegranate butterflies crumble flour with butter, mix in nuts, sugar, spices. Then knead in the egg and let the dough rest in the refrigerator for at least 1 hour.

Roll out and cut out butterflies (quantity makes 3 trays) bake at about 160 °C. Leave to cool.

For the glaze, squeeze the pomegranate. Grind the cinnamon bark and the cloves very finely in a coffee grinder with some granulated sugar.

Mix the pomegranate juice, ground spices and powdered sugar to make a glaze. (Should not be too liquid) Coat the wing halves with it and put 1 pomegranate seed on each.

Preparation Tip:

Since the shelf life of pomegranate seeds is limited, you can also decorate the wings of the butterfly with nuts or colorful sprinkles. You can also cover the pomegranate butterflies with a white chocolate icing.

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