Walnut Corners
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour, type 405
- 1 teaspoon Baking powder
- 100 g suar
- 1 tablespoon vanilla sugar (bourbon)
- 120 g butter
- 1 egg (s)
- 1 egg yolk
- Flour for rolling
- Fat, for the shape
For covering:
- 150 g butter
- 150 grams sugar
- 3 tablespoons water
- 2 tablespoon rum, 40%
- 400 g walnuts, partly chopped, partly round
- 6 tablespoon apricot jam
- 200 g cake icin (chocolate fat icin)
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the flour with the baking powder and quickly process into a kneading dough in a bowl with the sugar, vanilla sugar, cold butter cut into small pieces, the egg and the egg yolk. Then chill for 1/2 hour.
- Covering:
- Bring the butter, sugar, water and rum to the boil in a saucepan and fold in the walnuts. Transfer to a bowl and let cool, stirring occasionally.
- Spread the kneading dough on a greased baking sheet with floured hands and roll out thinly. Spread the apricot jam on the dough and then spread the walnut topping on it.
- Bake in the preheated oven on the middle rack at 150 ° C for approx. 20 - 30 minutes.
- Cut into triangles while still warm.
- After cooling, dip the walnut corners on two sides in the liquid chocolate fat glaze and allow to cool on a cake rack.
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