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Stuffed pig's ears

updated

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Ingredients for 1 servings:

  • 450 g puff pastry
  • 2 egg whites
  • 80 g sugar
  • 200 g hazelnuts, finely chopped
  • 1 pinch of cinnamon
  • 1 tsp instant coffee
  • Apricot jam
  • powdered sugar
  • liquor (arrack)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roll out the puff pastry into a rectangle approximately 3 mm thick. For the filling, beat the egg whites until stiff and fold in the remaining ingredients. Spread the mixture evenly over the puff pastry, then roll up the dough from the narrow sides to the center. Chill the roll briefly in the freezer, then cut into approximately 1/2 cm thick slices and place them on a baking sheet lined with baking paper. Bake on the middle rack at 210 degrees Celsius (top/bottom heat) for approximately 15 minutes. While the pastry is still hot, spread with hot apricot jam and cover with a powdered sugar and arrack glaze.

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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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