Pig's ears with apricot jam and pistachios

Name: Pig's ears with apricot jam and pistachios
Cook time: 40 min
Total time: 40 min
Yield: 24
Ingredients: 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 50 g Pistachio kernels; 150 g Apricot Jam; 50 g white chocolate; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 24

1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
50 g Pistachio kernels
150 g Apricot Jam
50 g white chocolate
baking paper

Directions

1
Take the puff pastry out of the refrigerator 5-10 minutes before use. Chop pistachios
2
Spread the jam on the dough and sprinkle with pistachio nuts. Roll up from the two short sides to the middle. Cut into approx. 1 cm wide slices and spread on 2 baking trays lined with baking paper
3
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes one after the other. Let them cool down
4
Chop the chocolate and melt over a warm water bath. Decorate the auricles with chocolate, refrigerate and allow to set
5
Waiting time approx. 1 hour