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
Print Recipe
Pin Recipe Instructions
- 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.
- For the filling, mix the sugar with the hazelnuts and egg white to a paste-like mass.
- Preheat the oven to 180 ° C.
- 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.
- Bake the pastries in the oven for about 15-20 minutes until golden, leave to cool on wire racks.
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