Summary

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

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Instructions

1. 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.
2. Finely chop the sorrel together with the stems and remember a little with your hands.
3. Sprinkle the middle of 10 pieces of dough with breadcrumbs, then chopped zest.
4. Spread sorrel on top, sprinkle with sugar, pour 1/2 teaspoon each. oils.
5. Cover with a second piece of dough, pinch the edges. Transfer the puffs to 2 parchment-lined baking sheets, some distance apart.
6. 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.