Nut Corners

Ingredients

• 250g All-purpose flour
• 125g Cold butter
• 75g Sugar
• 1 Egg (medium)
• 1 Prise Salt
• 100g Apricot jam
• 125g Butter
• 100g Sugar
• 1 Päckchen Vanilla sugar
• 2 EL Water
• 200g Ground hazelnuts
• 150g Dark chocolate

Instructions

1. For the shortcrust pastry, quickly knead flour, cold butter in pieces, sugar, egg, and salt into a smooth dough. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
2. Preheat the oven to 175°C top/bottom heat. Roll out the dough on a baking sheet (approx. 30x40 cm) lined with baking paper and form a small edge. Pre-bake the base for about 10-12 minutes until lightly golden. Remove from the oven and let it cool.
3. Warm the apricot jam and spread it evenly over the pre-baked shortcrust pastry base.
4. For the nut filling, heat butter, sugar, vanilla sugar, and water in a saucepan until the butter has melted and the sugar has dissolved. Stir in the ground hazelnuts and bring the mixture briefly to a boil.
5. Spread the hazelnut mixture evenly over the jam and smooth it out. Return the baking sheet to the oven and bake for another 25-30 minutes until the nut filling is golden brown.
6. Remove the pastry from the oven and, while still warm, cut it into triangles. To do this, first divide the square or rectangle into long strips, and then cut these diagonally into triangles. Let cool completely.
7. Melt the dark chocolate over a water bath. Dip the corners of the nut corners into the melted chocolate and let them dry on a wire rack.

Nutrition