Shortcrust Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 0.5 ½ pack baking powder
- 40 g suar
- 130 g butter
- 70 g sour cream (or 2 heaped tablespoons sour cream)
- Apricot jam (apricot jam)
- Nutella
- powdered sugar
- Cake icing, (chocolate icing)
Print Recipe
Pin Recipe Instructions
- Mix the baking powder with flour and knead with butter, sugar and cream to make a shortcrust pastry. Divide the dough into 3 equal pieces.
- Roll out the pieces of dough thinly on a well-floured board, put a 24-inch springform pan on top and cut off the remnants of the dough all around. Cut each dough circle into 8 pie pieces. Place either 1 teaspoon of Nutella or 1 teaspoon of apricot jam on the outside of each piece and roll up the pieces from the broad side towards the tip. Place with the seam down on a baking sheet lined with baking paper. Combine the leftover dough and make croissants out of it.
- Bake in a preheated oven at 160 ° for 12-15 minutes.
- Mix the icing sugar and thin hot apricot jam into a glaze that is not too thin and coat the croissants with it. Lightly sprinkle with chocolate icing.
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