Sorrel Puffs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 2 plates (500 g) lean yeast puff pastry
- 3 large handfuls of young sorrel leaves
- 5 tsp nut butter
- 10 tsp brown sugar
- zest of 1 large lemon
- 10 tbsp good bread crumbs
- 1-1.5 tbsp honey
- strong black tea
Print Recipe
Pin Recipe Instructions
- Roll both dough plates to one side so that the pieces are 2 times longer, but the width remains the same. Cut each into 10 identical squares.
- Finely chop the sorrel together with the stems and remember a little with your hands.
- Sprinkle the middle of 10 pieces of dough with breadcrumbs, then chopped zest.
- Spread sorrel on top, sprinkle with sugar, pour 1/2 teaspoon each. oils.
- Cover with a second piece of dough, pinch the edges. Transfer the puffs to 2 parchment-lined baking sheets, some distance apart.
- Mix honey with a little hot, strong tea. Lubricate the surface of the puffs with the resulting mixture. Bake in an oven preheated to 180 ° C until golden brown, 20-25 minutes. Serve warm or cool completely.
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