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Preheat the oven to 210 ° C /410 F
Mix the powdered sugar with the cinnamon. Gently dust the worktop with it (1 TBSP), place and roll out the puff pastry through baking paper. Remove the paper, sprinkle the dough from both sides. Stretch and tear the dough into thin, irregular pieces a place them in a baking tin (diameter 27 cm).
Sprinkle the first layer with crushed nuts, cover with the rest of the dough pieces, sprinkle with the rest of the sugar-cinnamon mixture and place pieces of cleaned orange on top.
Bake for about half an hour in the lower part of the oven at a temperature of 210 ° C /410 F and for the final 5 minutes use baking with hot air and a temperature of 190 ° C /374 F.
The aim is to ensure that the bottom of the cake is sufficiently baked. The walnut pie is crunchy thanks to the caramelized crust and the baked orange keeps it juicy.
Serve after cooling with vanilla ice cream, add some candied orange peel and powdered sugar with cinnamon.
puff pastry 230 g
orange 1 pc
powdered sugar 40g
ground cinnamon 1 table spoon
portions: 4-8 pcs
preparation time: 40 minutes