Name: Quick nut slices from puff pastry: A luxurious dessert for every occasion
Prep time: 90 min
Cook time: 90 min
Total time: 90 min
Yield: 12
Ingredients: 800 g puff pastry (or 2 ready-made sheets); 4 eggs; 150 g powdered sugar; 40 g semi-coarse flour; 3/4 packet of baking powder; 80 g ground walnuts; 500 ml milk; 70 g plain flour; 150 g granulated sugar; 1 packet of vanilla sugar; 250 g butter

Preparation procedure

Preparation of the puff pastry: Roll out the puff pastry into two equally sized sheets. Bake them on baking paper at 180 °C until golden. Let cool.
Preparation of the nut dough: Separate the egg whites from the yolks. Whisk the yolks with the powdered sugar until thick and foamy. Stir in the flour, baking powder and ground nuts. Finally, gently fold in the beaten egg whites. Spread the batter onto a baking tray and bake at 180 °C for about 20 minutes. Let cool.
Preparation of the cream: In a saucepan, mix the milk with the plain flour, granulated sugar and vanilla sugar. Cook, stirring constantly, until thickened. Let cool completely and then beat in the butter until a smooth cream forms.
Assembling the dessert: Spread half of the cream on one sheet of puff pastry. Place the nut dough on top, spread the remaining cream and cover with the second sheet of puff pastry. Press down with a weight and let set in the refrigerator for at least 4 hours.
Serving: Before serving, lightly dust with powdered sugar and cut into slices with a sharp knife.

Total preparation time: 90 minutes

Number of servings: 12

Conclusion

These nut slices from puff pastry will delight not only with their appearance but above all with their perfectly balanced flavor. The crisp layers of pastry, the delicate nut base and the creamy filling create a dessert the whole family will love.

Quick nut slices from puff pastry: A luxurious dessert for every occasion recept

For 12 portions

Ingredients

For the pastry:

For the nut dough:

For the cream:

Preparation procedure

Total preparation time: 90 minutes

Number of servings: 12

Conclusion

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