Nut Pouch
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g puff pastry (refrierated shelf or frozen)
- 100 g nuts your choice, round (also mixed)
- 30 grams sugar
- 1 tablespoon honey
- 2 egg whites
- 1 pinch cinnamon
- milk
- 2 egg yolks
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 230 ° C.
- Cut the puff pastry into squares (approx. 12 cm x 12 cm). Mix nuts, sugar, honey, egg white and cinnamon (the amount of honey and cinnamon can also be varied depending on your taste). Then add enough milk to get the consistency you want - that is, so that the mixture falls off the spoon easily but is not runny.
- Brush the edges of the puff pastry squares with egg yolk and place 1 tablespoon of the nut mixture on top. Then gather the 4 corners of the squares upwards and press firmly. Place on a baking tray lined with baking paper.
- Bake in the hot oven on the 2nd rack from the bottom for approx. 15-20 minutes.
- Tip: Brush the cooled particles with icing consisting of powdered sugar with lemon juice or water.
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