Name: Bernese Nut Pockets
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 45 Portionen
Ingredients: 300 g Flour; 225 g Sugar; 1 Päckchen Vanilla sugar; 1 Stück Egg; 200 g Butter or margarine; 50 g Walnut kernels; 50 g Hazelnut kernels; 50 ml Sweet cream; 50 g Honey; 1 Stück Egg white; 1 Stück Egg yolk; 2 EL Cream; Chocolate icing for decoration

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Description

Bernese Nut Pockets are delicate cookies made from flour, sugar, butter, and a nut filling with walnut and hazelnut kernels, prepared in the Thermomix®. This recipe for approximately 45 pieces is ideal as finger food or dessert, especially during the Christmas season. The total preparation time is 180 minutes, with 60 minutes of active work. Suitable for festive occasions and lovers of nutty pastries.

Ingredients (13 ingredients)

Preparation (10 steps)

Mix flour, sugar and vanilla sugar

Thermomix® Setting

10 sec/Speed 4

Add 300 g flour, 225 g sugar and 1 packet of vanilla sugar to the mixing bowl and mix for 10 sec/speed 4.

10 sec

Prepare the dough

Thermomix® Setting

2 min/Kneading speed

Add 200 g butter or margarine in flakes and 1 egg and knead with the Meistermix Patix dough knife for 2 min/kneading stage to a smooth dough.

2 min

Cool the dough

Wrap the dough in a damp kitchen towel and let it rest in the refrigerator for at least 1 hour.

Prepare filling

Thermomix® Setting

5 sec/Speed 5

Add 50 g walnut kernels and 50 g hazelnut kernels to the mixing bowl and chop for 5 sec/speed 5.

5 sec

Heat filling

Thermomix® Setting

3 min/122°F/Speed 2 122°F

Add 50 ml sweet cream and 50 g honey and heat for 3 min/50°C/speed 2.

3 min

Roll out dough and cut out circles

Roll out the dough 1/2 cm thick on a floured work surface and cut out circles.

Spread nut mixture and brush dough edges

Spread the nut mixture evenly on the circles. Beat 1 egg white in a bowl and brush the edges of the dough with it.

Shape and bake cookies

Thermomix® Setting

30 sec/Speed 3,5

Fold the cookies together and press the edges firmly. Place the cookies on a baking sheet lined with baking paper. Mix 1 egg yolk and 2 tbsp cream with the MilkiMizer in the mixing bowl for 30 sec/speed 3.5 and brush the cookies with it.

30 sec

Baking

Bake in a preheated oven at 180-200 °C for 10-12 minutes.

Decorate

After the baking time, remove the Bernese Nut Pockets, let them cool completely and cover with chocolate icing. Let dry and store in a cool place in a cookie tin until ready to eat.