If you love hazelnut fillings, this is your pastry of choice. It´s related to the "buendner nusstorte", a famous swiss nut cake, modifired by me and in cupcake size. This is what it looks like once it´s finished:
For the dough you´ll need:
- 350gr flour
- 200gr sugar
- a banana/an egg
- 250gr butter/shortening
For the filling:
- 200gr ground hazelnuts
- a tablespoon of oil
- 100gr sugar
- milk/alt milk
Stir together flour and sugar, melt the butter/shortening and mix it with the banana (or the egg if you want it less vegan). Mix the liquid stuff with the powdery stuff to get an easy to process dough.
Now get out your cupcake baking tray and line it with paper cups. Take a bit of the dough, soll it into a little ball with your hands, press it flat and line the paper cups with it all the way up. Save some of the dough as we will need it in a few more steps.
Now let´s make the filling (yum):
Get out a pan, pour in a few drops of oil, heat it and roast the hazelnuts until they get slightly darker. Add the sugar and let it melt to caramel. Now add some (alt)milk - carefully, it might get a bit messy since the pan is all heated up. Stir well and keep adding milk until the consistency is somewhat creamy. Let it cook for a few minutes until the consistency of the filling gets firmer.
Take a tablespoon and heap the filling into the dough lined cupcake moulds. Once all are filled, use the remaining dough to cover the filling.
Put it into the oven at approximately 180°C for no longer than 20 minutes. Check every now and then to make sure they´re not getting too black. When you get them out of the oven, the dough may not appear all solid but it will become firmer once it´s completely cooled out.
Congratulations! You´ve just created a baking tray full of pavingstones on the sweet road to diabetes
! And you´re darn good if you can eat more than one of those per day