Dough bag with nut filling
easy
60 mins
60 mins
Ingredients
- 125 g Hazelnut kernels
- 2 Eggs (size M)
- 1 pinch Salt
- 75 g Sugar
- 1 package Vanillin sugar
- 1 TEASPOON Cinnamon
- 1 tin(s) (300 g) chilled leavened fresh pastry
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Roast the nuts on a baking tray in a preheated oven (electric cooker: 175 °C/ gas: stage 2) for approx. 10 minutes, let them cool down. Separate eggs. Beat egg white and salt with the whisk of the hand mixer until stiff. Chop nuts, mix with sugar, vanillin sugar and cinnamon and carefully fold into the egg mixture. Take the yeast dough out of the tin and wave it out on a floured work surface to form a square measuring approx. 42x42 cm. Cut 9 squares (approx. 14x14 cm) from it. Put the nut filling in the middle.
- 2
Press the dough together over the filling. Whisk the egg yolk and 1 tablespoon of water, brush the dough with it. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Serve warm. Results in 9 sachets
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