Walnut triangles

Bring the water with sugar to a boil. Cook 5 minutes over medium to high heat. Let the syrup cool slightly. Mix ground walnut, breadcrumbs, cinnamon and egg yolk into the syrup.

Preheat the oven to 175°C/350°F (fan oven 160°C/310°F).

Thaw and heap the puff pastry. Roll to 0.25-0.3 cm thick on a flour dusted work area. Cut the puff pastry in squares of about 10x10 cm. Divide the walnut stuffing over the puff pastry but leave an edge of 1 cm free. Wet the edges a little and fold the dough diagonally over the stuffing so you get triangles. Push the edges well onto each other.

Place the triangles on a greased baking sheet and coat with melted butter.

Bake the walnut triangles 25 minutes until golden brown. Let the triangles cool.

Syrup: Bring water, sugar and honey in a sauce pan to a boil. Let the mixture cook over medium to high heat about 5 minutes.

Spoon the hot syrup over the walnut cookies and let rest 2 hours in the fridge.