Potato Croissant
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 800 g potato (s)
- 2 egg yolks
- 150 g flour, double-handled
- 150 g potato flour
- salt
- nutmeg
- Flour for rolling
- some cream
- 1 egg yolk
- Oil, for the baking sheet
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them until cooked without salt.
- Press hot potatoes through the potato press and immediately knead into a dough with egg yolks, flour, potato flour, nutmeg and salt.
- Carefully roll out the dough in portions, cut into triangles and roll each into a croissant. Whisk the cream with the egg yolk and brush the croissants with it.
- Bake in the preheated oven at approx. 150-160 degrees for about half an hour on the middle rack (bottom and top heat) until cooked.
- My advice:
- Add some truffle butter to the hot potatoes. But then, as the dough becomes more moist, work in more flour and potato flour.
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