Process butter, cream cheese, flour and salt with the dough hook of the hand mixer to a smooth dough. Finally, work again vigorously with your hands. Wrap in foil and refrigerate for about 2 hours.
Divide the dough into four equal sized balls. Mix the ground nuts and both types of sugar and divide into four parts. Gradually roll out each piece of dough between cling film to form a round circle with a diameter of approx. 26 cm. Sprinkle the dough above and below with a quarter of the nut-sugar mixture, then use the cake divider (you can also use a kitchen knife, but it will be nice and even) divide into 16 pieces and roll up from the broad side to the tip.
Bend croissants and place on 2 baking sheets lined with baking paper (or baking foil). Bake one after the other in the preheated oven for about 15 minutes. Let cool on wire racks.
Note: Since the base dough does not contain any sweetness, the mixture can also be selected to taste from savory ingredients such as tuna with onions, bolognese sauce, olives and grated cheese or others. With these ingredients, I would only put the filling in the croissants, i.e. only on top of the dough triangles.
Baking time: approx. 15 minutes per tray.
Top / bottom heating 175 ° C, circulating air 150 ° C, gas level 2.
Piece approx. 70 kcal (sweet variant), 1 g protein, 5 g fat, 5 g carbohydrates.
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