Walnut horn

Name: Walnut horn
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 64
Ingredients: 300 g Flour; 7-10 Tbsp Salt; 225 g cold + 50 g butter; 200 g Double cream cheese; 1 Egg Yolk; 75 g Walnut kernels; 80 g liquid honey; 50 g + 4 tablespoons sugar; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 64

300 g Flour
7-10 Tbsp Salt
225 g cold + 50 g butter
200 g Double cream cheese
1 Egg Yolk
75 g Walnut kernels
80 g liquid honey
50 g + 4 tablespoons sugar
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Mix flour and 1 pinch of salt in a bowl. Add 225 g butter in pieces, cream cheese and egg yolk. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
2
Quarter the dough, form into balls, wrap in cling film and chill for at least 1 hour.
3
Melt 50 g butter for the filling. Coarsely chop the nuts. Mix with honey, liquid butter and 50 g sugar.
4
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Sprinkle the work surface with 4 tablespoons of sugar. Roll out the dough balls one after the other into 4 circles (each approx. 24 cm Ø).
5
Spread the nut mixture over the circles, approx. 1⁄4 each. Cut into 16 cake pieces each and roll them up into croissants from the wide side.
6
Place part of the croissants on the sheet. Bake in a hot oven for about 20 minutes. Take them out, take them off the baking tray and let them cool down. Bake the remaining croissants in the same way. Dust with icing sugar.