- flour - 2 Cups
- baking powder - 1 st. a spoon
- salt - 1/2 teaspoonfuls
- sugar - 2 items. spoons
- Butter - 5 Art. spoons
- cream - 1 cup
- raspberry - 1 cup (frozen)
- lemon - 1 piece
- For glaze: lemon juice - 1/2 cup
- powdered sugar - 2 cups
- butter - 1 Art. a spoon
1. Preheat the oven to 200 degrees. Cover the baking sheet with parchment. Grate the lemon peel. To make a dough for buns, sift all the dry ingredients together and mix with a zest of one lemon. Using a fork, add oil to the flour and mix until the mixture looks like wet sand. 2. Make a groove in the center and pour the cream, mix. Add the raspberries and mix gently, trying not to damage the berries. 3. Put the dough on the flour-sprinkled surface, roll it into a rectangle about 30X7.5 cm thick 3 cm. Cut the rectangle in half, and the resulting rectangles once again in half to make 4 rectangles. 4. Each rectangle is cut into 8 squares, and them in turn into 16 triangles. 5. Lubricate the top of the buns with a small amount of cream and bake for 15-20 minutes. Allow the buns to cool slightly before applying glaze. 6. To prepare the icing, beat the powdered sugar with filtered lemon juice. Add the softened butter, beat again and cover with the bun glaze. Let the glaze froze and serve.
Servings: 12