Hazelnut croquettes
Recipe for hazelnut bredele with raspberry jam
Ingredients
For the dough
- 300 g flour
- 150 g caster sugar
- 100 g softened butter
- 1 package vanilla sugar
- 1 pinch fine salt
- 2 eggs
- 1 c. coffee baking powder
For the trim
- 150 g butter
- 150 g sugar
- 1 package vanilla sugar
- 4 c. soup water
- 150 g finely ground hazelnuts
- 150 g chopped hazelnuts
- raspberry jam
Instructions
Preparing the dough
- Mix yeast and flour and make a fountain. Add sugar, vanilla sugar, salt, eggs and make a dough by incorporating little by little some of the flour.
- Cut the butter into small pieces. Add to the dough and begin kneading, incorporating the remaining flour to obtain a smooth dough. If it sticks, put it in the fridge for 1 hour.
- Roll out the dough into a large rectangle and place on a buttered baking sheet. A large rectangular pizza pan will fit nicely in the size.
Prepare the garnish
- Melt the butter with the sugar and water and heat to boiling point.
- At this point add the ground and crushed hazelnuts together and let cool. Meanwhile, preheat the oven to 150°.
Assembly
- Brush the rolled-out pastry with jam (warm it up a little so that it spreads better).
- Spread the hazelnut filling preparation on the previous pastry and bake for 25 to 30 minutes.
- About 5 minutes after cooking, cut into 6 cm squares and cut them in half on the diagonal if necessary.
Notes
You can dip a corner into melted dark chocolate, but that's optional.