Pistachio bags with honey syrup

Name: Pistachio bags with honey syrup
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 150 g frozen puff pastry; 30 g Pistachio kernels; 30 g Breadcrumbs; 1/2 TEASPOON Cinnamon; 140 g Sugar; 1 Egg; 30 g Butter; 30 g Honey; 7-10 Tbsp ground pistachios and icing sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

150 g frozen puff pastry
30 g Pistachio kernels
30 g Breadcrumbs
1/2 TEASPOON Cinnamon
140 g Sugar
1 Egg
30 g Butter
30 g Honey
7-10 Tbsp ground pistachios and icing sugar
7-10 Tbsp Flour
baking paper

Directions

1
Place the puff pastry slices next to each other and defrost. Grind the pistachios. Mix breadcrumbs, pistachios and cinnamon. Boil 40 g sugar and 100 ml water for 5 minutes. Separate the egg. Take the syrup from the stove, let it cool down a little.
2
Stir in breadcrumbs and egg yolk. Roll out puff pastry sheets on a floured work surface and cut out 12 circles (6 cm Ø). Spread the pistachio mixture as a blob in the middle of the circles.
3
Coat the edge with egg white, fold over and press the edge firmly with a fork. Place the pistachio pockets on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
4
Remove the bags and let them cool down. Bring 100 g sugar, butter, honey and 100 ml water to the boil and simmer for 5 minutes. Spread half of the pockets with the syrup and let it soak in. Sprinkle with icing sugar and ground pistachios.
5
Add the remaining syrup.