Summary

Ingredients

• 2 packs puff pastry, from the refrigerated shelf
• 150 g hazelnuts, round
• 75 grams sugar
• 1 tablespoon vanilla sugar
• 1 pinch cinnamon powder
• 2 tablespoon breadcrumbs
• 1 egg white
• 5 tablespoon heavy cream

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Instructions

1. First, the hazelnuts, sugar, vanilla sugar, cinnamon, breadcrumbs, egg white and cream are mixed to create a nut filling.
2. 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.
3. 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.
4. Tip:
5. 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.