Vegan Nut Corners
30 min
Alnatura
Ingredients
Preparation method
Mix flour, baking powder, sugar, vanilla sugar, and salt in a bowl. Add 175 g margarine in pieces. Whisk egg substitute and mineral water together and add to the remaining ingredients in the bowl. First, knead everything with the dough hooks of a hand mixer, then with your hands, to form a smooth, pliable dough. Cover or wrap it and place it in the refrigerator for 30 min.
For the nut topping, chop cashews and pecans. Put fruit spread, golden syrup, and 50 g margarine into a pot and heat over low heat. Add nuts and mix everything thoroughly. Remove from heat and stir occasionally.
Preheat oven to 180 °C convection. Cut a piece of baking paper to the size of the baking sheet and roll out the dough on it into a square (approx. 32 x 32 cm) with a lightly floured rolling pin. Spread the nut topping evenly over it and bake in the oven (middle rack) for 25–30 min.
Chef's tip
Beeswax wraps are suitable for wrapping dough; for covering, simply close the bowl with a plate or lid. If desired, the nut corners can also be prepared with other chopped nuts instead of cashews and pecans. The apricot fruit spread can be replaced with another favorite jam.