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Deserts - Nut spread filled pastry
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              Home Page > Tips > Recipes > Deserts > Nut spread filled pastry

              Nut spread filled pastry

              30 pasty rolls
               
              Ingredients:
              1 kg white flour
              1 packet of Shimrit yeast
              2 tablespoons bakery enhancer
              ¾ cup sugar
              200 gr. soft butter
              5 eggs 
              ½ cup warm milk
              2 teaspoons salt
              25 gr. melted butter for buttering pan
               
              Filling:
              1 jar of Loacker hazelnut spread
               
              For brushing on the pastry:
              1 whisked egg
               
              For Serving:
              Confectioner's sugar
               
              Directions:
              1. Freeze the spread for about three hours. Remove from freezer and create 30 balls using a Parisian spoon or regular spoon. Place the balls on a tray lined with baking paper and freeze for about one hour.
              2. Transfer the flour, yeast, bakery enhancer and sugar to a mixer ball with a kneading hook and mix for half a minute. Add the butter and eggs and continue to mix for about 3 minutes. Add the milk and salt and mix for about another 4 minutes until the dough is of uniform consistency, flexible and slightly sticky.
              3. Butter a bowl and transfer the ball of dough and butter it as well. Cover the bowl with a nylon bag and let the dough rise for about half an hour until doubled.
              4. Transfer the dough to a floured working surface and divide it into 30 units. Slightly flatten each unit, put in a ball of frozen chocolate in center, close and roll into a ball. Transfer the balls to a muffin tray, brush with a whisked egg, cover and let rise for about 35-40 minutes.
              5. Bake in an oven preheated to 170 degrees for about 20 minutes until the pastry rolls become golden brown. Sprinkle with confectioner's sugar before serving.
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