Caipirinha – Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g cream cheese, reduced fat
- 325 grams flour
- 250 grams sugar
- 100 g powdered suar
- 2 lime (s) (organic), the zest it
- 1 tablespoon cachaça
Print Recipe
Pin Recipe Instructions
- Knead the butter, grated zest of 1 lime, cream cheese and flour to form a smooth dough. Cover with foil and chill for approx. 2 hours. Mix the sugar with the grated zest of a lime.
- Divide the dough into 4 portions. Sprinkle some lime sugar on the work surface. Put a portion of dough on top, sprinkle with a little sugar and roll out into a round shape (approx. 26 cm diameter).
- Use a cake divider to divide into 12 pieces. Roll up each piece of cake into croissants, starting at the broad end and rolling up to the tip. Process the remaining dough and sugar in the same way, except for 2 tablespoon.
- Bake the croissants one after the other on 3 baking sheets lined with baking paper in the preheated oven (top / bottom heat: 175 ° C, fan: 150 ° C, gas: level 2) for 15-20 minutes. Let cool down.
- Mix together the powdered sugar and the cachaca. Spread the icing over the middle of the croissants. Sprinkle with the rest of the lime sugar, allow to dry.
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