Nut corners

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Coarsely chop the nuts and roast them in a pan without fat while turning them golden brown, take them out. Place in a bowl and drizzle with rum. Leave to stand for about 1 hour. Put flour, 125 g butter in pieces, 75 g sugar, egg, salt and 4-5 tablespoons cold water into a mixing bowl and knead first with the dough hooks of the hand mixer. Then work into a smooth dough with cool hands. Cover and let rest in the refrigerator for about 30 minutes.

2. 2

   Roll out the dough on a lightly floured work surface to form a rectangle (approx. 30 x 35 cm) and cut into 18 triangles. Place 9 pieces each on a baking tray lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 15 minutes. Drain the nuts and collect the rum. Melt 300 g sugar. Stir in 4 tablespoons of butter until everything has combined. Deglaze with rum and cream. Simmer while stirring until you get a smooth caramel. Stir in nuts and spread over the triangles. Leave to dry for about 30 minutes. Coarsely chop the chocolate coating. Melt the dark and white couverture separately on a warm water bath.

3. 3

   Deglaze with rum and cream. Simmer while stirring until you get a smooth caramel. Stir in nuts and spread over the triangles. Leave to dry for about 30 minutes. Coarsely chop the chocolate coating. Melt the dark and white couverture separately on a warm water bath. Dip 9 corners halfway into the dark couverture with the help of 2 forks, drip off and let dry on a grid. Cover the remaining corners with the white couverture as well

4. 4

   waiting time approx. 1 1/2 hours

Nutrition Facts

KCAL
500 kcal

CARBS
41 g

FATS
33 g

PROTEINS
8 g