Ponira nigritas
METHOD OF PREPARATION
Ingredients
1 puff pastry sheet
150 g butter, melted
400 g crushed walnuts
1 package whipped topping (e.g., non-dairy cream)
4 tbsp powdered sugar
Syrup
4 cups sugar
3 cups water
4 tbsp glucose (or light corn syrup as substitute)
1 vial vanilla extract (or 1 tsp vanilla essence)
Instructions
We cut the puff pastry into twelve pieces, brush them with butter, and wrap each piece of puff pastry around a cinnamon stick. We seal the pastry with water and place it on the baking tray. Bake in the oven for one hour at a low temperature.
For the syrup
In a saucepan, add the water, sugar, glucose, and vanilla, then place over high heat. Let it come to a boil for 1-2 minutes until the sugar dissolves.
Remove the saucepan from the heat and let the syrup cool completely. Pour the syrup over the puff pastry pieces and let them soak for two hours. Then, remove the cinnamon sticks from the pastries, fill them inside and out with whipped cream, and place a walnut on top.
