Macadamia rose cakes

Name: Macadamia rose cakes
Cook time: 35 min
Total time: 35 min
Yield: 12
Ingredients: 2 discs (à 112,5 g) deep-frozen puff pastry; 75 g dried cranberries; 75 g Macadamia nut kernels; 1 TEASPOON Sugar; 0,5 - 1 TEASPOON Rose water; 1 Egg yolk (size S); 2 TABLESPOONS Whipped cream; 12 Paper sleeves; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 12

2 discs (à 112,5 g) deep-frozen puff pastry
75 g dried cranberries
75 g Macadamia nut kernels
1 TEASPOON Sugar
0,5 - 1 TEASPOON Rose water
1 Egg yolk (size S)
2 TABLESPOONS Whipped cream
12 Paper sleeves
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Place the puff pastry slices next to each other and defrost. Chop the cranberries finely. Roast macadamia nuts in a pan without fat and chop finely. Mix cranberries, sugar, nuts and rose water. Mix egg yolk and cream. Lay puff pastry slices on top of each other, roll out rectangular (approx. 15 x 25 cm) and brush with egg yolk mixture.
2
Spread the nut mixture on top, leaving about 1 cm free at the edges. Roll up the dough from the long side and cut into approx. 12 snails. Line 12 troughs of the muffin tray with paper sleeves and insert the snails. Bake the snails in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 17-20 minutes. If the surface becomes too dark, cover with aluminium foil. Let the finished snails cool down on a cake rack and serve lukewarm or cold dusted with icing sugar