Swabian Vanilla Croissants
by Editorial Staff
Summary
| Prep Time | 55 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 330 g flour
- 200 g butter
- 100 g suar
- 100 g nuts, round
- 1 pinch (s) salt
- 1 pinch (s) cinnamon
- 2 large egg yolks
- 0.5 ½ vanilla pod (alternatively 1/2 teaspoon ground real vanilla)
- 2 packs vanilla sugar
- 2 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Knead a shortcrust pastry from the ingredients (except for the last two) and pack it well and chill for approx. 30-60 minutes. Then shape them into croissants that are not too large and place on a baking sheet lined with baking paper.
- Bake in a preheated oven at 160 ° C for a light yellow color. In the meantime, mix the vanilla sugar with the sugar in a plate.
- Remove the croissants from the baking sheet with the baking paper. Dip the top in the sugar-vanilla mixture, then pack well.
- Sufficient for approx. 40 pieces.
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