Summary

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

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Instructions

1. Knead the ingredients for the dough together well. Then wrap in foil and place in the refrigerator for 30 minutes.
2. 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.
3. 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.
4. 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.
5. 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.
6. The croissants can be kept for approx. 6 weeks in a tin can.