Puff pastry particles with honey-nut-cranberry filling

Name: Puff pastry particles with honey-nut-cranberry filling
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 2 Rolls (270 g each) of fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny); 75 g Walnut kernels; 50 g Hazelnut kernels; 50 g dried cranberries; 75 g Honey (e.g. acacia honey); 150 g Fresh cream; 1 Egg; 1 TABLESPOON Milk; 7-10 Tbsp Icing sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

2 Rolls (270 g each) of fresh puff pastry (refrigerated shelf; e.g. from Aunt Fanny)
75 g Walnut kernels
50 g Hazelnut kernels
50 g dried cranberries
75 g Honey (e.g. acacia honey)
150 g Fresh cream
1 Egg
1 TABLESPOON Milk
7-10 Tbsp Icing sugar

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing. Roughly chop the nuts. Mix with cranberries and honey. Stir crème fraiche until smooth.
2
Unroll the doughs and cut them into 6 rectangles (each approx. 12 x 14 cm) (do not cut the baking paper underneath). Cut all dough rectangles diagonally at each corner for approx. 5 cm.
3
Place the baking paper on two baking trays.
4
Put a blob of crème fraîche on the middle of each piece of dough. Spread the nut and honey mixture over it. Fold all dough corners towards the middle and press them together well. Whisk the egg and milk together and brush the dough with it.
5
Bake the particles one after the other in a preheated oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) for approx. 15 minutes until golden brown. Let them cool down. Dust with icing sugar and serve.