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Nut rolls with sugar dip

updated

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Ingredients for 1 servings:

  • 1 roll (to taste ätter dough, from the refrigerated section
  • 200 g hazelnuts
  • 100 g sugar
  • 10 tbsp milk
  • 1 packet of vanilla sugar
  • 300 g powdered sugar
  • 8 tbsp milk
  • some milk for brushing

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Roll out the puff pastry. Knead the hazelnuts with the sugar, vanilla sugar, and milk. Spread the mixture onto the puff pastry and roll it up along the long side. Cut the roll into approximately 2 cm wide pieces and place them on a baking sheet lined with parchment paper. Brush the snails with milk and bake for 20 minutes at 170 degrees Celsius (350 degrees Fahrenheit). Later, mix the powdered sugar with the milk and serve as a dip.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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