Nutty triangles

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128

Sweet treats made of delicious walnut and honey pastry. You’ll go mad for them!

Ingredients

For the dough:
180 g Mix C - Mix Pâtisserie
2 g baking powder
1 egg
75 g butter
50 g sugar
a little bit of lemon extract
a little bit of vanilla flavour
For the topping:
200 g sugar
4 tbsp water
2 packages vanilla sugar
400 g ground hazelnuts
8 tbsp honey
4 tbsp apricot jam
For the glaze / icing:
200 g chocolate
10 g butter

Preparation

  • Preheat the oven to 160°C and line a baking tray with baking paper.
  • Form a mound on the work surface with the sieved flour and baking powder then work in the egg, butter, sugar and vanilla sugar making it into a smooth, firm dough.
  • Allow the dough to chill in the refrigerator for 30 minutes.
  • Warm the sugar, water and vanilla sugar in a small pan.
  • As soon as the sugar begins to caramelise, add the hazelnuts and honey and stir. 
  • Allow to cool.
  • Remove the dough from the refrigerator and roll out into a square shape of  ½ cm thick.
  • Place the dough on the baking tray.
  • Brush the surface with jam and then cover with an even layer of the hazelnut spread.
  • Next cover it with a layer of baking paper. Bake in the oven for approx. 15-20 minutes.
  • Once the dough has cooled, cut it into several squares and then cut each square into two triangles.
  • Melt the chocolate in a bain-marie. Dip the corners of the triangles in the melted chocolate and allow to set.
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