Nut Horns - Miele DGC 6000 XL Cookbook

Ingredients
450 g frozen puff pastry
100 g ground hazelnuts
50 g sugar
2–3 drops almond extract
1 medium egg
A pinch of salt
1–2 tbsp water
>> Tip:
Almond extract is used as a spice
or aromatic oil and in the manu-
facture of liqueurs and perfume.
It is an essential oil, and is usually
made from the bitter kernel of the
apricot stone.

Nut horns

Makes 8
1
Defrost the pastry, roll out
to a large rectangle. Trim the
edges, cut into four quarters,
and then cut each quarter di-
agonally to form 8 triangles.
2
Mix together the hazelnuts
with the sugar, salt, water
and almond extract. Separate
the egg, mix the yolk into the
nut mixture and place the egg
white to one side.
3
Spread 1 tbsp of the mixture
along the longest edge of
each pastry triangle. Brush the
edges with egg white, and roll
up from the broad edge to the
point.
4
Arrange on a universal tray
lined with baking parch-
ment, and bake (see below for
settings).
Settings: Step 4
Function: Combination mode
Fan plus
Step 1
Temperature: 100°C
Moisture: 95%
Duration: 9 minutes
Step 2
Temperature: 190-210°C
Moisture: 90%
Duration: 20 minutes
Step 3
Temperature: 190-210°C
Moisture: 75%
Duration: 6 minutes
Step 4
Temperature: 190-210°C
Moisture: 0%
Duration: 7 minutes
Shelf level: 2
Baking 51