Seasonal
Nut Wedges
Ingredients
- For the pastry:
- 350g plain flour
- 100g icing sugar
- 165g KERRYGOLD® IRISH CREAMERY BUTTER 227g
- 2 egg yolks
- 1 vanilla pod, only the seeds
- A pinch of salt
- 1-2 tbsp cold water
- For the nut mix:
- 165g KERRYGOLD® IRISH CREAMERY BUTTER 454g
- 165g sugar
- 165g sugar
- 200g chopped hazelnuts
- 200g ground hazelnuts
- 2 tbsp rum (or water)
- 1/2 tsp cinnamon
- 125g apricot jam
- To decorate:
- 150-200g dark chocolate
Directions
- Begin by making the shortcrust pastry. Place the flour, icing sugar, butter, egg yolks, vanilla and salt into a bowl and knead together. If the dough is too dry, carefully add 1-2 tablespoons of cold water.
- Once the dough is ready, wrap it in cling film and place in the fridge for one hour.
- Meanwhile, preheat your oven to 180C.
- Remove the dough from the fridge, briefly knead it and roll it out on a work surface to a square that is approximately 0.5omm thick and 30 x 30cm.
- Place the dough onto a baking tray lined with parchment paper and prick the dough several times with a fork before popping into the oven for 10-12 minutes.
- Whilst the dough is in the oven, begin preparing the nut mixture.
- Place the butter and sugar together in a small saucepan and bring to the boil.
- Remove the pan from the heat and stir in the nuts, rum and cinnamon.
- Meanwhile, remove the pastry from the oven leaving it to cool for a few minutes.
- Once cool, spread a thin layer of jam on the pastry and then add the nut mixture on top of the jam, making sure to distribute it evenly.
- Place the baking tray back into the oven for another 25 minutes and remove once the surface of the nut mixture and pastry has become golden brown in colour.
- Remove from the oven and allow to cool.
- Once cool, cut the nut corners into squares, then cut the squares in half to make two wedges.
- Melt the chocolate in a bowl over a warm water bath and dip the corners of the nut wedges in the chocolate. A piping bag can also be used to drizzle chocolate onto the wedges.
- Allow the chocolate to set and enjoy!
