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200 g/7 oz walnuts, coarsely ground
75 g/3 oz caster (superfine) sugar
30 ml/2 tbsp anis liqueur or Pernod
25 g/1 oz/2 tbsp butter or margarine,
softened
450 g/1 lb Puff Pastry
1 egg, beaten |
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Method:
Mix together the walnuts, sugar, liqueur
and butter or margarine. Roll out the pastry (paste) on a lightly
floured surface to a 60 x 30 cm/24 x 12 in rectangle (or you can roll
out half the pastry at a time). Cut into 18 squares and divide the
walnut mixture between the squares. Brush the edges of the squares
with beaten egg, fold over and seal into sausage shapes with the join
underneath and twist the ends like a sweet wrapper. Arrange on a
greased baking (cookie) sheet and brush with beaten egg. Bake in a
preheated oven at 230°C/450°F/gas mark 8 for 10 minutes until puffed
and golden brown. Eat warm on the day they are baked.
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