Bernese nut bag

Ingredients for 40 servings:

• 300 g flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 175 g butter
• 50 g walnuts
• 50 g almonds
• 50 g sugar
• 4 tbsp cream
• 2 tbsp honey
• 1 egg(s), including the yolk
• 2 tsp cream
• 75 g sugar
• 1 tsp butter
• 3 tbsp water
• 125 g almonds, peeled

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Knead 300g flour, 100g sugar, 1 sachet of vanilla sugar, 1 egg, and 175g butter into a dough. Wrap in foil and chill for 1 hour. Roughly chop 50g walnuts and 50g almonds. Melt 50g sugar, stir in walnuts, almonds, 4 tbsp cream, and 2 tbsp honey. Simmer gently for 1 minute while stirring. Roll out the dough, cut out circles (approx. 4cm in diameter), place 1 tbsp filling on each circle, and fold one half over. Whisk 1 egg yolk with 2 tsp cream and spread over the parcels. Bake at 175°C (convection oven) for approx. 12 minutes. In the meantime, melt 75g sugar, stir in 1 tsp butter and 3-4 tbsp water, and bring to a boil briefly. Stir in 125g whole, peeled almonds. Top the cooled nut parcels with 2 almonds each.