Pistachio puff pastry pockets

Name: Pistachio puff pastry pockets
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 2 discs (à 75 g) frozen puff pastry; 60 g ground pistachios; 1 heaped tablespoon breadcrumbs; 1/2 TEASPOON Cinnamon; 2 heaped tablespoons (40 g) + 100 g sugar; 1 egg (size M); 7-10 Tbsp Flour; 2 tablespoons (30 g) Butter; 2 tablespoons (30 g) Honey; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

2 discs (à 75 g) frozen puff pastry
60 g ground pistachios
1 heaped tablespoon breadcrumbs
1/2 TEASPOON Cinnamon
2 heaped tablespoons (40 g) + 100 g sugar
1 egg (size M)
7-10 Tbsp Flour
2 tablespoons (30 g) Butter
2 tablespoons (30 g) Honey
7-10 Tbsp Icing sugar
baking paper

Directions

1
Defrost the dough. Mix the pistachios, except for 1 tbsp, breadcrumbs and cinnamon. Bring 2 tablespoons sugar and 100 ml water to the boil, simmer for about 8 minutes, remove from heat. Separate egg. Stir in pistachio mass and egg yolk
2
Place the dough on top of each other, roll out to a thickness of approx. 3 mm on a little flour. Cut out about 12 circles (about 6 cm Ø). Place about 1 tsp. pistachio mass in the middle of each circle. Spread the edges with beaten egg white, fold over and press on
3
Place on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes. Let them cool down
4
Bring 100 g sugar, butter, honey and 100 ml water to the boil. Simmer open for approx. 10 minutes and brush your pockets with it. Sprinkle with rest of pistachios and icing sugar. Add the rest of the syrup.