Description
He found in the refrigerator frozen puff pastry dough and decided to bake it here are nutty puffs.
Ingredients
-
Puff pastry
1 pack
-
Hazelnuts
150 g
-
Chicken egg
2 piece
-
Sugar
0.66 cup
-
Cognac
1 Tbsp
Cooking
Take the finished puff pastry and defrost it at room temperature.
Make filling: grind walnuts in a blender, adding (directly in blender) protein and whole egg, sugar and brandy.
Stir.
Spread the pastry I had rolled to thinner was.
Smear a strip in the middle of the yolk. Along the edges of the blend stuffing.
Edges are folded to the middle and press. First one side...
...then the other.
Cut the middle first, then puff (I have somewhere to 3 cm).
Spread on a baking sheet, greased with sunflower oil, top lubricated yolk and bake in the oven at temperature 180 - 200 gr. 15 minutes.
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