- 1 3/4 cups Unbleached All-Purpose Flour
- 1 cup butter, cold
- 2/3 cup sugar
- dash of salt
- 1 tsp vanilla extract
- blackberry filling (recipe below)
- Make the filling first, and then set aside to cool.
- Preheat oven to 180°C. Mix flour, sugar, salt and then cut in cold butter until there are no more chunks of butter & mixture is the texture of damp sand. Add vanilla in as you are processing the butter.
- Get out mini muffin pans so you have 48 mini muffin “cups” or spaces for the mini kuchen. If you’re limited on mini muffin pans, you can use half as many regular muffin pans. If your pans are not non-stick, spray with non-stick cooking spray. In the bottom of each mini muffin cup, place two rounded teaspoons of the butter/flour mixture. Press into the bottom and slightly up the sides with your fingers.
- Place cooled blackberry filling into a quart-size zip top bag. Snip about 1/4-inch or so off one corner and squeeze about 1 1/2 teaspoons of filling into the center of each prepared muffin cup. If the filling gets stuck, gently squeeze out the “blockage” at the tip and continue. Top each with another rounded teaspoonful of the butter/flour mixture.
- Bake in preheated oven at 190°C for 18-22 minutes until light brown on top and sides. Allow kuchens to cool about 10 minutes in the pans and then place an inverted wire rack over the top, and using oven mitts to protect you from the hot pan, invert kuchens onto the wire rack. Cool kuchens completely on the wire rack, or serve warm with ice cream.
Makes 48 mini kuchens
- 12 oz. frozen blackberries (raspberries are great too)
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tablespoon lemon juice
- Mix the cornstarch and water in a small bowl.
- In a heavy saucepan over medium heat, mix the berries, lemon juice, & sugar, and then add the cornstarch/water mixture. Bring to a boil, stirring almost constantly with a silicone or rubber spatula.
- Remove from heat and stir in vanilla and almond extracts.
- Allow to cool before using in the kuchen. Note: I had too much filling when using 12 oz. of berries. I think 8 oz. might have been just enough.