~ 4 Servings ~ Time 1h ~ 5 days in the fridge ~


  • 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.


  1. If needed, prepare the jam, the glaze and the dough.
  2. Roast the macadamia nuts and crushed them, mix them with the jam.
  3. Roll the dough and cut in 4 circle of 17cm diameter (adapted to the beignet mold) .
  4. 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.
  5. Place in the oven and bake for 18 min @ 170C.
  6. Sprinkle with the vanilla glaze and serve.

Tools and time

  • Beignet mold middle sized.


Nutritional data

Original recipe @ Danish pastry