Amazing honey slices with nuts

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Amazing honey slices with nuts that completely melt on the tongue. I found the recipe on the internet and the comments about it made me want to prepare it. It's a fantasy in the mouth.

BestOlivia · 7.1.2023

Amazing honey slices with nuts

Name: Amazing honey slices with nuts
Ingredients: 4 ¼ cups plain flour; 1 ⅔ cups powdered sugar; 2 pcs egg; 7 oz butter; 2 tbsp honey; 2 tsp baking soda; 2 tsp milk; ½ cup rum; 1 ¾ cups milk; 2 tbsp plain flour; 2 tbsp starch (corn or potato); ½ cup granulated sugar; 8 oz butter; 2 packs vanilla sugar; 14 oz chopped walnuts; ¾ cup powdered sugar; 5 oz butter; 3 tbsp honey

Amazing honey slices with nuts that completely melt on the tongue. I found the recipe on the internet and the comments about it made me want to prepare it. It's a fantasy in the mouth.

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Ingredients

Dough:

4 ¼ cups

plain flour

1 ⅔ cups

powdered sugar

2 pcs

egg

7 oz

butter

2 tbsp

honey

2 tsp

baking soda

2 tsp

milk

½ cup

rum

Cream:

1 ¾ cups

milk

2 tbsp

plain flour

2 tbsp

starch (corn or potato)

½ cup

granulated sugar

8 oz

butter

2 packs

vanilla sugar

Nut mass:

14 oz

chopped walnuts

¾ cup

powdered sugar

5 oz

butter

3 tbsp

honey

Preparation steps

Thoroughly process flour, powdered sugar, eggs, soft butter cut into cubes, honey and baking soda mixed in milk into a ball-shaped dough, which you wrap in food foil and put in the refrigerator. I left the dough in the fridge for 3 hours, but I recommend only leaving it for an hour. The dough was too stiff for me and I needed a lot of strength to "spread" it into a thin sheet.
Divide the dough in half and roll it out between two pieces of baking paper into a thin sheet and cut the edges nicely to make a nice rectangle. Bake one sheet in a preheated oven. Bake at 340 °F / 170 °C for 10-15 minutes. In my case - 12 minutes passed and I was already taking it out. I could have done it earlier, the dough got a little darker in color than it should have, but it didn't take away from its taste :), but every oven bakes differently, so you need to check your dough.
Roll out the second sheet of dough into a thin sheet and use a spoon to layer the nut mass on top, which you prepared while baking the first sheet. Put all the ingredients for the nut mass in a pan and heat it until you get a thick mass that does not pour. Bake in the same way as the first sheet.
Dissolve granulated sugar in milk, add plain flour and starch and cook a thick porridge, which you leave to cool completely. Beat the butter with vanilla sugar until foamy and add the cooked thick mass spoon by spoon.
Wash the first sheet of dough with rum, layer on the cream, smooth it out nicely and cover it with the nut sheet of dough. The nut sheet was difficult for me to transfer, so I cut it in half to be sure not to break it. Let it rest all night, maybe even a day, cut it into neat pieces with a serrated knife and serve. The dough will soften nicely and will be easy to cut.