pastry, tray bakes

Nut Corners

I love love love nut corners. When I was younger there was a bakery on my way to school and I used to get one nearly every morning. That’s how much I love them and then I completely forgot about them and I hadn’t had one in about 15 years. Until now, and they have turned out beautifully and just as I remembered them. So I’m sharing the love with you. Get baking!


Shortcrust Pastry:
240g Plain Flour
120g Cold, Cubed, Unsalted Butter
90g Caster Sugar
1 Tsp Baking Powder
1 Egg
1 Tsp Vanilla Extract
Pinch of Salt

3 Tbsp Apricot Jam
150g Soft, Unsalted Butter
150g Caster Sugar
4 Tbsp Water
1 Tsp Vanilla Extract
300g Nuts of your Choice

For dipping the edges:
250g Dark Chocolate


For the Shortcrust pastry combine flour, salt and baking powder. Then add sugar and cold, cubed butter and start rubbing the butter into the dry ingredients until you reach a crumbly texture. It is important to work quickly and use cold butter when making shortcrust pastry. Finally add the egg and vanilla extract and combine everything until you have a smooth pastry ball that doesn’t have any more lumps of butter in it. Put it in the fridge to rest for 30 minutes.

Prepare a 30x40cm perforated baking tray with a reusable baking mat and a baking frame. Tear bits of the cold pastry off and press them into the prepared baking frame. It will be a thin layer of pastry so be careful to not leave any holes in it and take your time to get it as even as possible. Then put it back in the fridge where it can rest for another 30 minutes.

Preheat the oven to 180 degree C.

Grind the nuts in a food processor or blender. I like to use a food processor as it leaves a couple of bigger bits and it gives the nut corner a nice texture (I’m using hazelnuts by the way but you can use whatever you like, even a mixture of different nuts). You can also use ground nuts but as I’ve mentioned it won’t have as nice a texture. Melt sugar and butter in a saucepan with the water and vanilla extract. When it’s cooled down a bit mix it in with the nuts and combine everything well.

Heat the apricot jam up a little bit. This will make it easier to spread it onto the pastry layer. Then get the pastry layer out of the fridge and prick it all over with a fork. Using a pastry brush, brush on the apricot jam and then add the nut filling and spread it out. It should be easy to handle and since the pastry is nice and cold you don’t have to be too careful. When its level and evenly spread out put the tray in the oven for 28-32 minutes until it has a lovely golden brown colour.

Let it cool completely overnight before removing it from the baking ring and mat and cut it into 24 evenly sized triangles.
Melt 2/3 of the chocolate in a heatproof bowl over a pan of simmering water (make sure the water doesn’t touch the bowl), then take it off the heat, add the remaining 1/3 and stir until it has dissolved in the already warm chocolate. This is an easy way of tempering chocolate so it has a nice and shiny finish. Then take the nut corners either dip the edges or the corners in the chocolate. I’ve put some baking paper under a cooling rack to avoid mess and left them on there until the chocolate has set.


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