Summary

Ingredients

• 1 package puff pastry
• 50 g honey
• 120 g walnuts or almonds, chopped
• 100 g crème fraîche or sour cream
• 1 egg yolk

For the filling: (hearty variant)

• 80 g bacon
• 1 onion (s), very finely diced
• 2 cloves garlic, very finely diced
• 50 g cream cheese
• 2 tablespoon herbs, mixed, possibly frozen
• 1 handful walnuts, ground
• salt and pepper
• 0.5 teaspoon ½ caraway seeds

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Instructions

1. Place the puff pastry sheets next to each other, allow to thaw and then glue the edges together.
2. For the sweet filling, melt the honey, stir in the chopped nuts and mix in the crème fraiche and egg yolk. Spread on the pastry sheets, leaving a narrow edge all around.
3. Roll up each plate from both sides so that both rolls meet in the middle. Compress the roll a little so that its oval cross-section looks like rabbit ears. If the roll is too soft now, wrap it in foil and refrigerate for half an hour.
4. Then cut across into slices the size of a small finger. Place them next to each other on a baking tray lined with baking paper. Additional brushing will not be necessary because the filling gives off enough juice. Bake at 180 ° C (hot air) in a preheated oven for about 10-15 minutes.
5. For the hearty rabbit ears, cut the bacon into strips and cut them diagonally into cubes. Sweat with the finely diced onion. Only when this is soft, stir in the chopped garlic and sauté briefly - it should be soft, but must not brown.
6. Finally stir in the cream cheese and spices. Spread this mixture on the dough sheet and proceed as described above.