Burgenland Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 400 g flour
- 250 g butter
- 1 pinch (s) salt
- 1 packet yeast (dry yeast)
- 6 tablespoon milk
- 3 egg yolks
For the filling:
- 250 g powdered suar
- 3 egg whites
- 80 g nuts, rated
- Icing sugar for dusting
Print Recipe
Pin Recipe Instructions
- Mix the flour with the yeast and salt and quickly knead with the soft butter, egg yolks and milk to form a smooth dough. Let rest in the refrigerator for half an hour. Then roll out 4 equal parts into rectangles.
- For the filling, beat the egg whites with powdered sugar to make snow. Spread on the rolled out pieces of dough, sprinkle a handful of nuts over each and roll them up thinly like sponge rolls. Use a knife to cut approx. 1-1.5 cm thick slices and place them on baking sheets lined with baking paper.
- Bake the croissants in a preheated oven at 180 ° C for about 20 minutes, let them cool down and dust with powdered sugar.
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