Fig preserve and walnut pastry sunflower

Published on 24 November 2015

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Want something sweet without much cooking? Delicious, impressive and easy, needing just precision. Versatile sweet or savoury, also excellent with Nutella and hazelnuts.

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Ingredients

INGREDIENTS

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2 round puff pastry sheets
1 jar fig preserve, preferably homemade
50 g shelled walnuts
1 yolk and 3 tablespoons milk for brushing
I finely chop and reserve walnuts.

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Method

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I place the first sheet on the surface with its parchment.

I spread preserve; my jar was 250 g.

I spread evenly, leaving a cm border.

I scatter walnuts.

I cover with the second sheet, aligning edges.

I press the whole edge to seal.

I put an upturned glass centrally and cut gently into 4 parts.

I halve each quarter.

Then each eighth into 3.

This gives 24 even wedges; I remove glass.

Transfer to the baking tray now. I gently twist each wedge, supporting with the other hand to retain filling, and pinch ends closed.

I prepare all, keeping neat.

I dilute yolk with milk.

I brush sunflower lightly.

I heat oven and chill sunflower meanwhile. Bake fan at 180°C or conventional at 200°C for 30 minutes. After 20 minutes, I covered with foil; watch as it browns quickly.

Original source: https://incucinaconlilly.com/2015/11/24/girasole-di-confettura-di-fichi-e-noci/

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