John Myers
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Nut Wedges According to Grandma’s Recipe
The perfect nut wedges according to grandma’s recipe recipe with a picture and simple step-by-step instructions.
For the dough
- 300 g Flour
- 1 teaspoon Baking powder
- 130 g Sugar
- 2 packet Vanilla sugar
- 30 g Butter
- 2 piece Eggs
- 1 pinch Salt
For the intermediate layer
- 4 tablespoon Apricot jam
For covering
- 200 g Butter
- 200 g Sugar
- 2 packet Vanilla sugar
- 4 tablespoon Water
- 150 g Ground hazelnuts
- 250 g Sliced hazelnuts
For the casting
- 400 g Whole milk couverture
- Put all the ingredients for the dough in a bowl and mix with the hand mixer with dough hook on the lowest level, initially on the lowest level. Then knead by hand on the work surface to form a smooth dough. If the dough sticks, it should be placed in the refrigerator for a good hour. Then roll out the dough on the baking sheet (works best if you put the dough between baking paper and then roll it out).
- Spread the apricot jam / jam evenly on the dough.
- Melt the butter in the saucepan (not too small) at medium temperature. Then dissolve the sugar and vanilla sugar in the liquid butter, then add the water. Then add the hazelnuts or coconut flakes and mix well. Let the mixture cool down a little and distribute it evenly on the dough.
- Preheat the oven to 180 ° C top / bottom heat. Bake on the middle rack for 25-30 minutes.
- Let the pastries cool down a little !! Then divide into 12 rectangles of roughly the same size. Then cut the squares in half so that triangles are created. Let the nut wedges cool down completely.
- Melt the couverture in a water bath over low heat. Dip the nut wedges with all three edges in the melted couverture and let them dry.
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