Summary

Ingredients

• 300 g flour
• 200 g cream cheese, natural
• 200 g butter, soft
• 80 g suar, brown
• 80 g suar, white
• 80 g almond (s), round

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Instructions

1. Mix flour, cream cheese, and soft butter to form a shortcrust pastry. Wrap in foil and refrigerate for at least 3 hours or overnight.
2. Mix brown sugar, white sugar, and almonds together.
3. Sprinkle some of the sugar-almond mixture on your work surface. Roll out a portion of shortcrust pastry to the size of a cake.
4. Sprinkle the dough with the sugar-almond mixture. Divide into 12-14 triangles using a cake divider (or cut into a circle with a springform rim and then cut into pieces with a long knife).
5. Roll each triangle from the wider side into a croissant shape. Place seam-side down on a baking sheet lined with baking paper.
6. Repeat steps 3-5 with remaining dough and filling until all is used (makes approximately 60 pieces total).
7. Bake at 180 °C (356 °F) using convection heat for 15-18 minutes until golden.
8. Cool completely at room temperature, then store in an airtight tin.