Nut brittle pastry
easy
60 mins
60 mins
Ingredients
- 250 g Flour
- 80 g Sugar
- 125 g Butter or margarine
- 1 egg (size M)
- 1 pinch Salt
- 1/2 glass Orange marmalade
- 120 g Butter
- 60 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 100 g chopped walnuts
- 100 g chopped hazelnuts
- 50 g red cherries
- 50 g crunchy oats
- 100 g diced candied lemon peel and candied orange peel
- 50 g dark chocolate coating
Directions
- 1
Quickly knead the flour, sugar, fat, egg and salt into a short pastry. Refrigerate for 1/2 hour and roll out thinly on a baking tray. Prick several times with a fork. Warm up the jam and spread it on the shortcrust pastry.
- 2
For the topping, bring butter, sugar, vanillin sugar, salt and two tablespoons of water to the boil. Add nuts and stir in. Finely dice the cherries and add them to the hot butter-nut mixture with the oat flakes, candied lemon peel and candied orange peel.
- 3
Mix well. Spread the topping on the short pastry. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for 15 to 20 minutes until golden brown. While still hot, cut into rhombs and rectangles.
- 4
Let it cool down. Dissolve the couverture in a water bath, dip the rhombuses with a point in it and let them set. Results in about 50 small pastry pieces.
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