for 8 pieces

To toast the nuts

200 g	ground hazelnuts
50 g	hazelnuts, coarsely chopped

Filling

30 g	butter, soft
1	apple, finely grated
1	organic lemon, use grated zest and 2 tbsp of juice
3 tbsp	liquid honey
2 tbsp	apricot jam
2 tbsp	milk
½ tsp	cinnamon

Pastry sticks

1	cake mixture (24 x 42 cm)
1	egg, beaten
2 tbsp	sugar

How it's done

To toast the nuts

Toast the ground and chopped nuts in a frying pan without any oil until golden brown, transfer to a bowl, leave to cool.

Filling

Add the butter to the nuts along with all the other ingredients up to and including the cinnamon, mix.

Pastry sticks

Roll out the dough, cut into 8 equal rectangles. Spread the filling over the long bottom edge of the dough pieces. Roll up the pieces of dough and place on a baking tray lined with baking paper. Brush with a little egg, sprinkle with sugar.

To bake

Approx. 18 mins. in the centre of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack.

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