Poppy seed puff pastry plait with nuts
easy
60 mins
60 mins
Ingredients
- 1 pack of (300 g) deep-frozen puff pastry
- 100 g peeled almonds
- 60 g Pistachio kernels
- 7-10 Tbsp a few drops of bitter almond baking oil
- 1 package (250 g ) Poppy seed bake
- 1 egg (size M)
- 1 TEASPOON condensed milk
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Separate the puff pastry sheets and allow to thaw at room temperature for 20 - 30 minutes. Coarsely chop the almonds and stir into the poppy seed mixture together with the pistachios and bitter almond baking oil. Separate the egg. Place the puff pastry sheets on top of each other and roll out to a rectangle of approx. 38x30 cm on a floured work surface. Cut the rectangle diagonally into strips from the long sides, leaving a 9-10 cm wide piece in the middle. Spread the filling on this piece and weave the strips alternately from right to left over the filling.
- 2
Brush the pastry strips with egg white to stick them together. Place the braid on a baking tray lined with baking paper. Mix egg yolk and condensed milk and brush the plait with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 40 minutes. Cover if necessary after 20-25 minutes. Let it cool down and cut into 12-14 slices
- 3
E 3,85 g/ F 12,07 g/ KH 16,08 g
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