Great-grandma`s Vanilla Crescents
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 210 g butter
- 100 g almond (s), round
- 80 g suar
- 2 packs vanilla sugar
- 1 sachet powdered sugar, for turning
- 2 packs vanilla sugar, for turning
Print Recipe
Pin Recipe Instructions
- Knead the ingredients for the dough together well. Then wrap in foil and place in the refrigerator for 30 minutes.
- In the meantime, sieve the icing sugar into a large, sealable bowl and mix it with two sachets of vanilla sugar. The sealable bowl is so important because you can reuse any leftovers for the next serving of vanilla crescents.
- Shape the pastry dough into rolls with an approximate dia of 4 cm. Then cut into approx. 1 - 2 cm thick slices. Form the croissants from these slices and do not place them too close together on a baking sheet lined with baking paper. Bake in the convection oven at 175 ° C for about 10-15 minutes. When the croissants start to brown, they are good.
- Let the croissants cool for about 3 minutes. Then place in the prepared powdered sugar mixture and turn in it on all sides. If they are still too warm now, they break very easily; if they are too cold, the icing sugar no longer adheres well. It is best to try again and again to see if they are firm enough.
- Tip: It is best to bake the trays individually, otherwise they will cool down too much and you won`t be able to turn them.
- The croissants can be kept for approx. 6 weeks in a tin can.
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