Summary

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

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Instructions

1. Work the butter, cream cheese and flour into a smooth dough. Wrap in foil and chill for about 2 hours.
2. 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.
3. 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.
4. 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.
5. Packed in a cardboard box or cookie box, the croissants will keep for several weeks. A good wine tastes good with it.