Altbaerlis Nut Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Crumble the flour with cold butter, add baking powder, lemon zest and salt.
- 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.
- Bring the milk, vanilla sugar, cinnamon and sugar to the boil, then stir in the nuts and rum.
- Roll out the dough, cut out approx. 9cm squares, put a dab of nut filling on top and shape into croissants.
- Brush with the beaten egg and bake at 200 ° for about 20 minutes.
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