For the nut puff pastry, first prepare the dough. For the dough, mix soft butter with the remaining ingredients to make a smooth yeast dough.
Knead the dough by hand in a warm place for about 1 hour and roll out thinly. Cut the dough into rectangles about 3 x 5 cm.
For the filling, mix hazelnuts with milk, currant jam and honey until well combined. Place 1 tablespoon of nut mixture in the center of each dough piece.
Fold dough pieces together, brush with egg white and sprinkle with chopped hazelnuts. Bake the nut puff pastry in the oven at 180 °C top/bottom heat for approx. 20 minutes.
Preparation Tip:
The nut puff pastry can also be prepared with mixed nuts.
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