Nut Wreath with Shortcrust Pastry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 grams flour
- 2 teaspoons baking soda
- 100 g suar
- 1 packet vanilla sugar
- 1 egg (s)
- 2 Table spoons milk
- 125 g butter
For the filling:
- 200 g hazelnuts, round
- 100 g suar
- 4 drops bitter almond flavor
- 0.5 ½ egg yolk
- 1 egg white
- 8 tablespoon water
Print Recipe
Pin Recipe Instructions
- First knead the ingredients for the dough and chill as a ball (shortcrust pastry). Then roll out as a rectangle; careful, the dough is sticky. Mix the ingredients for the filling and, spread on the shortcrust pastry, roll up the pastry and place it on the wreath. Brush with the remaining 1/2 egg yolk and some milk and cut a few times.
- Bake at 175-200 degrees for 45 minutes.
- Tastes wonderfully crispy like cookies - something different and not dry at all. Got the recipe from a good friend and want to make it available to others too. Fits well in the cold season and at Christmas.
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