~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~
![](https://i0.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_7371-scaled.jpg?fit=629%2C472&ssl=1)
Ingredients
- 2 serving sunflower flour dough
- 60 gr (3 serving) Chia raspberry jam
- 40 gr macadamia nuts roasted and lightly crushed.
- 45 gr vanilla cream glaze.
Steps
- If needed, prepare the jam, the glaze and the dough.
- Roast the macadamia nuts and crushed them, mix them with the jam.
- Roll the dough and cut in 4 circle of 17cm diameter (adapted to the beignet mold) .
- Place the roasted nuts and jam mix in the middle of the circle, close the dough with a little bit of water. Do all the beignet.
- Place in the oven and bake for 18 min @ 170C.
- Sprinkle with the vanilla glaze and serve.
Tools and time
- Beignet mold middle sized.
![](https://i0.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_7277.jpg?resize=629%2C472&ssl=1)
![](https://i0.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_7324-scaled.jpg?fit=629%2C472&ssl=1)
![](https://i1.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_7311-scaled.jpg?fit=629%2C472&ssl=1)
Nutritional data
![](https://i0.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_0625.png?fit=629%2C60&ssl=1)
![](https://i1.wp.com/themiddleofnowhere.blog/wp-content/uploads/2020/06/IMG_7380-scaled.jpg?fit=629%2C472&ssl=1)
Original recipe @ Danish pastry
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