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Saturday, May 21, 2011

HONEY HEARTS

It only takes 20 minutes.....TO DIVINE GOODNESS!
Ingredients:
1/2 cup water
1 cup granulated sugar
2 tbsp honey maple syrup
2 tsp lemon juice
2 cups of chopped nuts of your choice (I used 1 cup each of pecan and walnut) 
2 sheets puff pastry, defrosted
2 tbsp granulated sugar for dusting

Directions:
In a small sauce pan, heat the water, sugar, male syrup and lemon juice. Bring to a boil, then simmer under low heat for 10 mins. Set aside and let cool.

In a bowl combine the chopped nuts, pour the cooled syrup over the nuts. Stir gently to create a paste. Reserve some of the syrup to brush over the pastry sheets.
 
Place the first puff pastry sheet on a floured surface. Pour half of the nut paste mixture down the center of the puff pastry sheet. Use a spatula to spread evenly. Generously brush the bare parts of the pastry sheet with some of the reserved syrup.

Starting from the long side, roll the sheet towards the center. Do the same with the opposite side so they meet in the center. Brush with additional syrup to seal. Repeat process for the second sheet.

Sprinkle rolls with additional sugar, wrap in plastic, and place in the freezer for a few hours allowing it to firm up.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Cut each piece of frozen dough crosswise into 1/2 inch thick slices. Place each slice 2 inches apart on a baking sheet.

Bake for 7 mins then switch and rotate baking sheet and bake for an additional 5 mins.

Remove from oven, and let cool completely on wire racks. 
MAKES 1 DOZEN