Pressburger Croissants

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

For the shortcrust pastry:

  • 300 g wheat flour
  • 1 teaspoon dry yeast
  • 1 pinch (s) salt
  • 180 g butter
  • 50 grams sugar
  • 4 egg yolks
  • 1 packet vanilla sugar

For the filling:

  • 175 g suar, finest
  • 175 g hazelnuts, round
  • 2 egg whites
Pressburger Croissants
Pressburger Croissants

Instructions

  1. For the shortcrust pastry, put the flour with the dry yeast, salt, cold butter, sugar, egg yolks and vanilla sugar in a bowl and mix for 1 minute. Squeeze the ingredients together with cool hands, shape into 3 balls, flatten them a little and chill for approx. 30 minutes.
  2. For the filling, mix the sugar with the hazelnuts and egg white to a paste-like mass.
  3. Preheat the oven to 180 ° C.
  4. Roll out the dough in portions 4-5mm thick and use the dough wheel to cut out 5cm squares. Shape the filling into 5cm long finger-thick rolls and place them diagonally on the squares. Fold the corners together towards the middle.
  5. Bake the pastries in the oven for about 15-20 minutes until golden, leave to cool on wire racks.

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