2 cups flour, 1 tsp salt, 1 tsp vinegar,
185 gr. butter, i/2 CUP water,
125 gr. hazelnuts, 125 gr. hazelnuts,
25 gr. almonds,
21/2 tblsp semolina,
1/2 cup icing sugar,
2 eggs, 2 cups water,
1 cup water,
1 tsp lemon juice
Sieve the flour, make a dip in the centre and into this place the salt, vinegar and 1/2 CUP water. Knead well, cover with a cloth and set aside for 15 minutes.
Cut the dough into 4 equal pieces. Roll out and in the centre of each place a slice of butter. Fold the sides inwards and set aside for 15 minutes.
Roll out each piece of pastry again, fold into four and set aside for another 15 minutes. Roll out again fold into four and put in the refrigerator for 3 hours.
Mix the semolina, icing sugar, ground walnuts, hazelnuts and almonds in a bowl and mix together. Add 2 eggs and mix into a paste. Boil 2 cups of sugar with 1 cup water for 15 minutes. Add the lemon juice and leave to cool.
Take the refrigearated dough and roll it out. Fold into three and roll out again to a rectangle 1 cm thick. Cut widthways into slices 10 cm wide. Form the paste filling into a roll 1 cm in diameter and place lengthways on each slice of pastry. Roll up and squeeze the ends closed. Set aside for 5 minutes.
Bake at 100 °C for 30 minutes.
Remove from the oven and pour the prapared syrup over the top. Serve when cool.
The Perfect Pantry®: Recipe for brown sugar and walnut puff pastry … Ltf
Medjool Date And Walnut Stuffed Puff Pastry | Oldways Ltf
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