Hazelnut pastry

Name: Hazelnut pastry
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g dark beet syrup; 50 g Butter or margarine; 150 g Grümmel candy; 2 Eggs (size M); 3 TSP Gingerbread spice; 1 (8 ml) bag of rum-bake; 500 g Flour; 1 package Tartar baking powder (health food store); 6 TABLESPOONS condensed milk; 7-10 Tbsp Nuts, sunflower, pumpkin and pine nuts, cherries; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g dark beet syrup
50 g Butter or margarine
150 g Grümmel candy
2 Eggs (size M)
3 TSP Gingerbread spice
1 (8 ml) bag of rum-bake
500 g Flour
1 package Tartar baking powder (health food store)
6 TABLESPOONS condensed milk
7-10 Tbsp Nuts, sunflower, pumpkin and pine nuts, cherries
baking paper

Directions

1
Melt the syrup and fat in a saucepan over low heat. Let it cool down. Knead in eggs, gingerbread spice, rum bake, candy, flour and tartar powder. Roll out the dough about 2 mm thin. Cut out about 30 rectangles (9x5 cm).
2
Place on two baking trays lined with baking paper. Spread with condensed milk and decorate differently with nuts, seeds and cherries. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes. Results in approx. 30 pieces