Puff pastry with blackberries and hazelnuts

A prize tidbit is on the way!

Sometimes a bite is really enough to feel better after a busy day or to gratify yourself with small big daily victories.

So these puff pastries are right for us: two fragrant puff pastry disks filled with blackberry jam and diplomatic cream with chopped hazelnuts.

Believe me: it’s more complicated to describe in words than to make!

MAKES ab.15- 18 bites

READY IN 30′

INGREDIENTS:

3 oz milk
Vanilla flavor to taste
lemon zest to taste
1 egg yolks
1 teaspoon sugar
1 pinch corn starch
3,5 oz whipped cream

2 tablespoons chopped hazelnuts

2 puff pastry sheets

1/2 blackberry jam jar

1 egg yolk + 1 teaspoon water

STEP 1:MAKE THE CREAM

Pour the milk into a brick and add vanilla and lemon peel. Turn the heat on and wait until boils.

Meanwhile, in a saucepan (off the heat), mix the egg yolks, sugar and starch with a whisk to get a smooth cream.

When the milk has reached a boil, strain it and add it to the cream of egg yolks, mixing with a whisk.

Now put the saucepan on the stove and continue stirring until it has thickened (in maximum 8-10 minutes it is ready).

When cold add whipped cream.

Now add chopped hazelnuts.

STEP 2: CUT OFF THE CIRCLES

Unroll the two puff pastry sheets and, using a glass, cut out about fifteen circles for each roll.

STEP 3: STUFF THE CIRCLES

Fill half of the circles with a teaspoon of hazelnut cream, then add a little blackberry jam.

close by overlapping an unfilled circle and press with your fingertips along the entire perimeter to prevent the filling from coming out during cooking. To make them adhere better, brush the edge with water before placing the disc.

STEP 4: MAKE THE DECORATIONS

Re-knead the puff pastry scraps and roll them out with a rolling pin. Using the molds you prefer, create shapes that you will then use to decorate the bites.