6 large puffs
One recipe for puff pastry dough (see below)
3 tablespoons of butter or margarine at room temperature (take out of the fridge one hour before starting preparation)
3 tablespoons of sugar
1 tablespoon of raisins without pits
2 tablespoons of chopped walnuts
1/4 teaspoon of cinnamon
2 tablespoons of lemon juice
Whole cloves
One egg yolk
For the filling:
Half cup of butter or margarine at room temperature
1 tablespoon of vanilla extract
1 1/4 cups of confectioner's sugar
6 large puffs
One recipe for puff pastry dough (see below)
3 tablespoons of butter or margarine at room temperature (take out of the fridge one hour before starting preparation)
3 tablespoons of sugar
1 tablespoon of raisins without pits
2 tablespoons of chopped walnuts
1/4 teaspoon of cinnamon
2 tablespoons of lemon juice
Whole cloves
One egg yolk
For the filling:
Half cup of butter or margarine at room temperature
1 tablespoon of vanilla extract
1 1/4 cups of confectioner's sugar
Prepare the puff pastry dough
Form a ball with it, wrap it in aluminum foil and put it in the fridge
In a small bowl, mix together the butter or margarine, sugar, raisins, walnuts, and cinnamon
Mix well
With a knife, remove the central part of the puffs where the seeds are
Peel the puffs and brush with lemon juice
Fill each one with the mixture of raisins
Heat the oven
Grease a refractory or baking dish well
Then, take out the puff pastry dough from the fridge
In a lightly floured surface, divide the dough into 6 equal parts
Roll out each part of the dough with a rolling pin to form squares of 20 cm on each side
Secure the edges with a pastry brush
Reserve any leftover dough
Place one puff in the center of each square of dough
Finally, brush the edges of the squares with a little water
The next step is to lift up the edges of the dough, unite and tighten them to stick together and close the puffs
Form a ball with the leftover dough you reserved
Roll out the dough and cut out leaves
Baste the tips of the leaves with water and attach them to the dough that surrounds the puffs to decorate
After tightening the leaf dough over the puffs, place a whole clove in the center
Beat an egg yolk slightly, then brush it over the leaf dough
Bake in a moderate oven for about 40 minutes, or until the dough is golden and the puffs are soft (to check, insert a toothpick into the dough until you reach the puff)
When the puffs are ready, remove them from the baking dish with a spatula and place them on a nice plate
Serve while still warm, with the following sauce: in a medium bowl, beat well the butter or margarine
Add vanilla extract and confectioner's sugar and beat at low speed until you get a cream
