Prince cinnamon corners of darkness
The dough:
- 300g flour
- 1 tsp. baking powder
- 100g sugar
- 1 packet of vanilla sugar
- 130g margarine
- 2 eggs
- 3 tsp. cinnamon
The Coating:
- 7 tbsp. currant jam (450g)
- 100g sugar
- 250g butter
- 2 packets of vanilla sugar
- 4 tbsp. water
- 400g chopped hazelnuts
- 400g Schogetten
- 2 TL cinnamon
- 1 tbsp. lemon juice
Preparation:
- Mix the ingredients for the dough into a kneaded dough, roll out on the table and lay out on a baking tray with baking paper.
- Spread the currant jam on top. Drizzle with lemon juice so that it is not too sweet.
- Melt butter in a saucepan, add sugar, vanilla sugar and water, bring mixture to a boil briefly.
- Stir in the nuts, then spread the mixture evenly over the dough. Carefully sprinkle the cinnamon on top.
- Bake in the oven at 180 degrees for about 30 minutes until the layer is crispy golden brown.
- Melt the Schogetten in a water bath and apply the liquid chocolate thinly.
- Cut the cooled pastry into rectangles, then into triangles by diagonal cuts. If desired, dust the whole with cinnamon.