Summary
Ingredients
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.