Nut Corners or Coconut Corners
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 225 grams flour
- 1 teaspoon Baking powder
- 100 g suar
- 1 packet vanilla sugar
- 1 egg (s)
- 1 egg yolk
- 100 g butter, soft
- 3 tablespoon apricot jam
- 150 g butter
- 150 grams sugar
- 1 packet vanilla sugar
- 3 tablespoons water
- 100 g nuts, round
- 200 g nuts, planed (replace with desiccated coconut for coconut corners)
- 200 g dark chocolate
Print Recipe
Pin Recipe Instructions
- For a baking sheet (40 x 30 cm):
- Kneaded dough (the first 7 ingredients):
- Mix flour with baking powder and sift into a mixing bowl.
- Add the rest of the ingredients for the dough and use a hand mixer (dough hook) to mix everything into a dough first briefly on the lowest, then on the highest level, then shape into a roll. Roll out the dough on the baking sheet.
- Covering:
- Brush the dough with apricot jam. Melt the butter, sugar, vanilla sugar and water in a saucepan while stirring. Stir in the ground and grated hazelnuts. Let the mixture cool down a bit and distribute it evenly on the dough. Put the baking sheet in the oven.
- Hot air: about 160 ° C
- Baking time: about 25 minutes
- Let the pastry cool on the baking sheet on a wire rack, then cut into squares, divide these diagonally to form triangles.
- Molding:
- Roughly chop the chocolate and melt it in a water bath over low heat. Dip the two pointed corners of the pastry into the icing and let them set.
- For coconut corners:
- Replace the 200 g of grated nuts with 200 g of desiccated coconut.
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