Crunchy nut croissants with hazelnuts, vanilla and cinnamon
Ingredients
Dough
- 200 g margarine
- 400 g flour
- 200 g cream cheese
- 60 g sugar
- 2 eggs
- 2-4 drops of butter-vanilla flavoring
- ½ tsp cinnamon
Filling
- 2 egg whites
- 40 g sugar
- 200 g ground hazelnuts
Utensils
- hand mixer
- bowl
- spatula
- roller
- knife
Instructions
Dough
- Separate the egg yolks from the whites.
- Mix the margarine, sugar, cream cheese, egg yolks, cinnamon and aroma.
- Add the flour and stir in quickly.
- Divide the dough into three equal pieces and leave to rest in the fridge for 10 minutes.
- Roll out each piece of dough into a circle.
Filling
- Beat the egg whites with the sugar.
- Mix in the hazelnuts.
- Spread the nut filling onto the rolled out dough.
- Divide the dough into 16 “cake pieces”.
- Roll up the pieces into croissants.
- Place the nut croissants on a baking tray lined with baking paper.
- Bake the croissants at 170 °C for 12-15 minutes.
