Mini Christmas Croissants
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 12 mins |
| Total Time | 3 hrs 52 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 300 grams flour
- 0.25 teaspoon ¼ salt
- 200 g butter, cold
- 150 g sour cream
- 1 large egg (s), separated
- 1 vanilla pod, which the pulp
- Flour, for the work surface
For the filling:
- 120 g suar, brown
- 100 g walnuts, finely chopped or round
- 1 teaspoon cinnamon
Print Recipe
Pin Recipe Instructions
- Put the flour and salt in a large bowl. Add the cold butter in small pieces to the flour and mix until crumbly with the mixer.
- Mix the sour cream, egg yolk and vanilla pulp well together. Add to the flour mixture and knead until the ingredients are just mixed.
- Cut the dough into three equal parts, press it into a flat disc and wrap it tightly with cling film. Chill for 2-3 hours or overnight.
- Mix the sugar, walnuts and cinnamon together for the filling.
- Preheat the oven to 175 °. Line baking trays with parchment paper.
- On a lightly floured work surface, roll out the dough portions individually into a circle about 30 cm in size and 1.5-2 mm thick. Sprinkle evenly with 1/3 of the filling, press down lightly. Use a sharp knife or a pastry cutter to cut the circle into 16 pieces. Roll it up from the broad end and bend it into a crescent shape. Place with the point downwards with a little space on the prepared baking sheets.
- Whip the remaining egg white until frothy. Spread evenly on each mini croissant with a brush.
- Bake for about 12 minutes
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