Nougat bags

Name: Nougat bags
Cook time: 1 h
Total time: 1 h
Yield: 30
Ingredients: 1 pack of (400 g) fresh short pastry ready to roll out and cut out (refrigerated shelf); 1 egg (size M); 1 TABLESPOON Milk; 1 package (200 g) firm nut-nougat mass; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Christmas trees made of sugar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 30

1 pack of (400 g) fresh short pastry ready to roll out and cut out (refrigerated shelf)
1 egg (size M)
1 TABLESPOON Milk
1 package (200 g) firm nut-nougat mass
7-10 Tbsp Flour
baking paper
7-10 Tbsp Christmas trees made of sugar

Directions

1
Take the dough out of the fridge about 10 minutes before processing. Cut the nougat into 30 (approx. 1.5 x 1.5 cm wide, 3-4 mm thin) squares.
2
Cut the short pastry in half and roll out into rectangles (9 x 30 cm) on a floured work surface. Mix egg and milk, spread a thin layer of the shortcrust pastry. Spread the nougat on top of the pastry at equal intervals.
3
Carefully place the other short pastry sheet on top and press down gently.
4
Cut into 30 squares (3 x 3 cm) with a dough wheel. Spread the biscuits with the remaining egg-milk. Place them on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 12 minutes.
5
Remove the biscuits and let them cool on a cake rack for about 20 minutes.
6
Melt the remaining nougat over a warm water bath. Dip half of the biscuits with a corner and decorate with fir trees. On the other half with a teaspoon, put a small blob of nougat on each.
7
Decorate with fir trees. Let it cool down.