Enjoy our nut corners with guava filling and fall in love with this indescribably delicious fruit. We confess: We're already on cloud nine!
| 300 | Wholemeal spelt flour |
| 160 | Wheat flour |
| 180 | Raw cane sugar |
| 200 | margarine |
| 1 tbsp. | Bourbon vanilla sugar |
| 0.5 sachet | Baking powder |
| 1 | Apple |
| 4 tbsp. | Water |
| 200 | ground hazelnuts |
| 100 | chopped hazelnuts |
| 140 | Raw cane sugar |
| 170 | margarine |
| 1 tbsp. | Bourbon vanilla sugar |
| 4 tbsp. | Water |
| 4 tbsp. | Guava fruit spread |
| 100 | Dark chocolate |
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Step 1/9
Peel the apple and puree it.
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Step 2/9
Melt 200 g margarine in a small saucepan.
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Step 3/9
Mix all the solid ingredients for the dough. Add the pureed apple, the liquid margarine and up to 4 tablespoons of water if required.
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Step 4/9
Roll out the dough on a baking tray lined with baking paper.
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Step 5/9
Spread 4 tablespoons of guava fruit spread on the dough as a filling.
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Step 6/9
Melt the remaining 170 g margarine for the topping in a pan. First add the raw cane sugar and then the remaining ingredients to the warm margarine. Spread the mixture over the dough.
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Step 7/9
Bake the nut corners in a preheated oven at 175 °C (fan oven) for approx. 25 mins.
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Step 8/9
Leave the nut corners to cool briefly while you melt the dark chocolate in a bain-marie.
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Step 9/9
First cut the nut wedges into small squares, then into triangles. Dip the corners in chocolate or spread the chocolate over the nut corners with a spoon.
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