Nut croissant recipe

Nut Croissant recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Nut croissant recipe, recipe Rating: 4.5
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Ingredients

	For the pastry:
250 g	flour
1 packet(s)	dried yeast
1 pinch(es)	salt
25 g	sugar
1 packet(s)	vanilla sugar
1 tbsp	rum
1 tbsp	lemon juice
25 g	butter
150 ml	milk
2	egg yolks
	For the filling:
200 g	ground haselnuts
50 g	butter, melted
2 tbsp	cognac

Instructions

Combine flour and salt thoroughly then add yeast, sugar and vanilla sugar. Mix well! Add egg yolks, lemon juice and rum into the middle of the flour mix. Mix with a fork then add melted butter and lukewarm milk. Knead until smooth and pliable, then let rest for 1 hour covered with a damp kitchen towel.

For the filling mix all ingredients to a paste.

Roll out the dough into a thin round disc. Cut the disc into 16 pie slices. Put 1-2 tablespoons of the filling on the broad end of each slice and roll up from this side. Transfer the rolls onto a baking tray with the tip of the pastry down to avoid the croissant to open. Let rest for 10 minutes then bake at 180°C for 25 minutes. Let the croissants cool down then sprinkle with icing sugar.

Note:
You can use short crust pastry from the supermarket and you can use almonds or other nuts for the filling.


Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 25 min
Resting time:
ca. 1 hr 10 min
Grade of difficulty:
medium
Calories per portion:
n/a