Rolled Nutcorns (hearty)
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter
- 200 g double cream cheese with herbs
- 300 grams flour
- 1 pinch (s) salt
- 60 g parmesan, finely rated
- 120 g peanuts or other nuts, salted, round
- 192 peanuts (halves), salted
Print Recipe
Pin Recipe Instructions
- Work the butter, cream cheese and flour into a smooth dough. Wrap in foil and chill for about 2 hours.
- Divide the dough into 4 parts. Mix the ground peanuts with the finely grated Parmesan. Sprinkle a good quarter of it on the work surface. Roll out a quarter of the dough as thinly as possible (approx. 30 cm diameter) and divide into 16 pieces of cake. Process the remaining dough in the same way.
- Roll up the triangles from the broad side into croissants and roll 3 half peanuts into each croissant beforehand. Place with the point down on two baking sheets lined with parchment paper.
- Bake one after the other on the middle rack in a preheated oven at 150 ° C (convection: approx. 130 ° C) for about 18 - 25 minutes until golden yellow. Let the croissants cool completely on a wire rack.
- Packed in a cardboard box or cookie box, the croissants will keep for several weeks. A good wine tastes good with it.
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