Hazelnut Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g double cream cheese
- 300 grams flour
- 40 g suar, brown
- 40 g suar
- 40 g hazelnuts, round
- possibly couverture, dark and white
Print Recipe
Pin Recipe Instructions
- Put butter, cream cheese and flour in a mixing bowl and knead with the dough hook of the hand mixer to form a smooth dough. Wrap in foil and place in the freezer for about 15 minutes.
- Divide the dough into 4 pieces. Mix the brown and white sugar with the ground hazelnuts. Sprinkle 1/4 on the work surface. Roll out 1 piece of dough round (approx. 26cm). Divide into 16 pieces with a cake divider. (Alternatively cut into 16 pieces with a knife.)
- Process the rest of the dough in the same way. Roll the pieces into croissants, starting on the broad side and rolling up to the tip.
- Place the croissants with the point upwards on 2 baking sheets lined with baking paper. Bake the croissants one after the other in the preheated oven (electric stove: 175 degrees / convection 150 degrees) (gas: level 2) for about 12 minutes.
- TIP: If you like chocolate, you can also coat the tips of the croissants with dark and white couverture.
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