Altbaerlis Nut Croissants

Summary

Ingredients

• 250 g flour
• 0.5 ½ point baking powder
• 1 pinch (s) salt
• 1 egg (s)
• 60 ml sour cream
• 250 g butter
• 1 teaspoon lemon (zest), grated
• liter ⅛ milk
• 80 g suar
• 1 point vanilla sugar
• cinnamon
• 200 g nuts, rated
• 2 teaspoons rum

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Instructions

1. Crumble the flour with cold butter, add baking powder, lemon zest and salt.
2. Put the sour cream and egg in a well in the flour, knead everything into a smooth dough. Let rest in a cool place for 30 minutes.
3. Bring the milk, vanilla sugar, cinnamon and sugar to the boil, then stir in the nuts and rum.
4. Roll out the dough, cut out approx. 9cm squares, put a dab of nut filling on top and shape into croissants.
5. Brush with the beaten egg and bake at 200 ° for about 20 minutes.