Puff pastry particles with honey-nut-cranberry filling

Name: Puff pastry particles with honey-nut-cranberry filling
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 packs (à 270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 75 g Walnut kernels; 50 g Hazelnut kernels; 50 g dried cranberries; 75 g Acacia honey; 125 g Fresh cream; 1 egg (size M); 2 TABLESPOONS Icing sugar; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 packs (à 270 g) fresh puff pastry for strudel and small pastries (rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
75 g Walnut kernels
50 g Hazelnut kernels
50 g dried cranberries
75 g Acacia honey
125 g Fresh cream
1 egg (size M)
2 TABLESPOONS Icing sugar
baking paper

Directions

1
Take the puff pastry out of the fridge about 10 minutes before processing and put it aside. Roughly chop the nuts. Mix with cranberries and honey. Stir crème fraiche until smooth. Roll out the dough and cut into 6 rectangles (approx. 12 x 14 cm). Cut diagonally into each corner about 5 cm deep, leaving the middle free. Place on 2 baking cups lined with baking paper
2
Put a blob of crème fraîche in the middle of each piece of dough. Spread the nut mixture over it. Fold each corner towards the middle over the filling. Whisk the egg and brush the dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas mark 3) one after the other for about 15 minutes. Let cool and serve dusted with icing sugar