Nut Croissants Made from Puff Pastry

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	15 mins
Total Time	45 mins
Course	Baking
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

First, the hazelnuts, sugar, vanilla sugar, cinnamon, breadcrumbs, egg white and cream are mixed to create a nut filling.
Then you take the puff pastry out of the packaging and roll it out. You now take a pastry wheel and use it to halve the puff pastry in the middle, so that two strips (rectangles of equal size) are created.
Now cut into the two equal-sized rectangles, triangles. An incision about 1-2 cm deep is made on the long side of the triangle. After this incision, 1 teaspoon of the nut filling is then placed. Each triangle is then rolled up from the long side to the tip and shaped into a croissant. The nutcorns are then baked in a preheated oven (fan oven 160 °) for approx. 10-15 minutes until they are golden brown.
Tip:
When they have cooled down, you can still coat them with icing sugar if you like. You can then sprinkle chopped pistachios or chopped nuts, etc. on it, as long as the glaze is not set.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.