Summary

Ingredients

For the dough:

• 240 g cream cheese, room temperature (Philadelphia)
• 115 g butter, (soft)
• 50 grams sugar
• 1 pinch (s) salt
• 1 teaspoon vanilla extract
• 320 g flour

For the filling:

• 45 g suar, brown
• 6 tablespoon sugar
• 0.5 teaspoon ½ cinnamon, ground
• 100 g raisins
• 100 g walnuts, round
• 8 tablespoon jam, (apricot)

Also:

• 1 egg (s)
• 1 tablespoon milk
• 3 tablespoon sugar
• 1 teaspoon cinnamon, ground

Print Recipe Pin Recipe

Instructions

1. For the dough, stir the cream cheese with the butter until creamy. Then stir in the sugar, salt and vanilla extract. Now stir in the flour and take the dough out of the bowl. Knead together briefly and divide into four equal parts. Wrap these in cling film and place in the refrigerator for 1 hour.
2. In the meantime, straighten the filling by mixing the two sugars with the cinnamon, raisins and walnuts.
3. Preheat the oven to 180 degrees and line two baking sheets with parchment paper.
4. When the dough is ready, take a part and pour it out into a circle on a very well floured work surface. This should have a diameter of 24 cm. The dough is now coated with 2 tablespoons of apricot jam and a quarter of the filling is evenly spread over it. You press this into the jam and cut the dough into 8 pieces. I always take a pizza roller, it`s great with that. Now roll up the dough from the outside inwards so that you have a croissant. This is placed on the prepared baking sheet so that the tip is under the dough.
5. Beat the egg with the milk and brush the croissants.
6. Mix the sugar with the cinnamon and sprinkle it on the croissants.
7. Then bake them in the oven for about 20 minutes or until they are golden brown in color. Let the croissants lie on the baking sheet for a while and then let them cool down on a wire rack.
8. You continue like this until all four parts have been processed. They taste best fresh, the dough makes 32 pieces.