Bee Sting – Corners
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 125 g butter
- 100 g suar, brown
- 1 egg yolk
- 200 g flour
- 50 g walnuts, chopped
- 50 g chocolate, chopped
For covering:
- 25 g butter
- 2 tablespoon sugar
- 2 tablespoon honey
- 100 g walnuts, chopped
- 100 g almond (s), (flakes)
- 4 tablespoon heavy cream
Print Recipe
Pin Recipe Instructions
- For the dough, stir in the butter and cane sugar until foamy, stir in the egg yolks.
- Stir in the flour, walnuts and chocolate and combine with your hands to form a smooth dough. Wrap in foil and refrigerate for at least 30 minutes.
- In the meantime, bring the butter, sugar and honey to the boil for the topping, add the chopped nuts and flaked almonds and deglaze with the cream. Mix well again and set aside.
- Now preheat the oven to 180 ° C top / bottom heat.
- Roll out the dough between two layers of foil about ½ cm thick into a rectangle.
- Peel off the top foil and tip the sheet of dough onto a baking sheet lined with baking paper. Distribute the base material as evenly as possible.
- Bake in the preheated oven for about 15 minutes.
- Then let it cool down and cut into rectangles.
- It is best to let it sit for at least a day.
- Makes about 50 small corners.
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