Hazelnut pastry

Name: Hazelnut pastry
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 150 g dark beet syrup; 120 g Sugar; 50 g Butter or margarine; 2 Eggs (size M); 3 TSP Gingerbread spice; 1 (8 ml) bag of rum-bake; 600 g Flour; 1 package Baking Powder; 6 TABLESPOONS condensed milk; 7-10 Tbsp Nuts, sunflower, pumpkin and pine nuts, cherries; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

150 g dark beet syrup
120 g Sugar
50 g Butter or margarine
2 Eggs (size M)
3 TSP Gingerbread spice
1 (8 ml) bag of rum-bake
600 g Flour
1 package Baking Powder
6 TABLESPOONS condensed milk
7-10 Tbsp Nuts, sunflower, pumpkin and pine nuts, cherries
baking paper

Directions

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