John Myers
Ingredients for 1 servings:
- 400 g flour
- 2 eggs
- 250 g butter
- 40 g sugar
- 3 apples
- 200 g apricot jam
- 30 g sugar
- 1 tsp, smothered cinnamon
- 5 eggs
- 300 g hazelnuts, ground
- 300 g sugar
- 350 g block chocolate, for the glaze
Instructions
Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes
A delicious nut corner variation, for 30 pieces
For the shortcrust pastry, put the flour, sugar, and eggs in a bowl and knead, then knead in the cold butter in small pieces until you have a firm, non-dusty dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes. Then spread it out on a greased baking sheet. The cling film is ideal here for pressing the dough flat without it sticking to your hands. Pre-bake for about 10 minutes at 200°C. Peel the apples and cook them in small pieces in a splash of water with the sugar and cinnamon until soft, then stir in the apricot jam and spread everything over the shortcrust pastry. For the glaze, beat the eggs with the sugar until frothy and slowly stir in the hazelnuts. Spread the nut mix evenly over the jam and bake in the oven at 200°C for about 20 minutes until done. Melt the chocolate. Cut the baked pastry into small triangles and dip all three edges into the chocolate bath. Cool on baking paper and let drain.
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