John Myers
Ingredients for 1 servings:
- Puff pastry, frozen, 3 layers
- 15 g macadamia nuts, salted
- 15 g cashew nuts
- 15 g almonds
- 1 medium egg yolk
- some water
- 100 g raw cane sugar
- 100 g milk chocolate
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes
for 12 pieces
Thaw the puff pastry. Mix the egg yolk with a little water. Mix the nuts together and toast them in a pan without fat. Grind the toasted nuts. Brush one layer of puff pastry thinly with the egg yolk mixture. Spread some brown sugar and ground nuts evenly, but not too thickly, over this layer. Place another layer of puff pastry on top and press down lightly with a rolling pin. Brush this layer again with the egg yolk mixture and sprinkle with sugar and nuts. Place the next layer on top and press down lightly with the rolling pin. Brush again with the egg yolk mixture and sprinkle with sugar and nuts. Roll out all three layers to double their size. Roll this sheet of dough up from the short side to the middle. Do the same for the opposite short side. Wrap this double roll in plastic wrap and place it in the refrigerator for about 30 minutes; this will make the dough easier to cut. Cut the chilled roll into 1 cm wide strips. Place the strips on baking paper, but no more than 6 per sheet, as the puff pastry will still rise. This yields approximately 12 pig’s ears. Bake at 200°C (top/bottom heat) for approximately 15 minutes until the desired browning is achieved, then remove from the oven and let cool. Melt the chocolate and, once cooled, partially coat the pig’s ears with it. Arrange and serve.
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