Oriental Crunchy

Name: Oriental Crunchy
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 125 g mixed nut kernels (pistachios, pine nuts, hazelnuts and almonds); 50 g Cream caramel sweets; 3 TABLESPOONS Whipped cream; 1 TABLESPOON Orange blossom water; 2 TABLESPOONS Butter; 6 TABLESPOONS Honey; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
125 g mixed nut kernels (pistachios, pine nuts, hazelnuts and almonds)
50 g Cream caramel sweets
3 TABLESPOONS Whipped cream
1 TABLESPOON Orange blossom water
2 TABLESPOONS Butter
6 TABLESPOONS Honey
baking paper

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Roast nuts in a pan without fat. Remove, let cool and chop finely. Chop caramel sweets finely. Slowly heat the candies and cream while stirring several times. Stir in orange blossom water and set aside
2
Melt the butter. Remove 1 sheet of dough, wrap the rest well again and use it for other purposes. Brush the dough sheet with butter, cut it in half lengthwise and cut it into about 11 triangles (each about 5 cm wide and 15 cm long). Place the triangles next to each other on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 5-8 minutes until golden brown. Take out and let cool down
3
Set aside 1 heaped tablespoon of nuts. Place 1 dough corner on each of 4 plates. Layer caramel cream, remaining chopped nuts and remaining dough corners on top. Warm the honey slightly and add 1 tbsp. of nuts. Finally, pour the honey mix over the tartlets and serve immediately
4
Waiting time approx. 25 minutes