Vanilla Crescents
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter, room temperature
- 125 g suar
- 2 vanilla pods, the pulp it
- 0.5 teaspoon ½ salt
- 300 grams flour
- 200 g almond (s), freshly round
- 120 g powdered suar, sifted
- 10 packs vanilla sugar
Print Recipe
Pin Recipe Instructions
- Stir the butter at room temperature (do not use margarine!) Until foamy and add the sugar in a tablespoon. Then add the vanilla pulp and salt. Sift the flour and gradually stir it into the dough. Finally knead in the ground almonds. Wrap the dough in aluminum foil and refrigerate for an hour.
- Divide walnut-sized pieces from the dough, form 6 cm long rolls from them and bend them into small croissants.
- Tip: I`ve now bought a cookie cutter for vanilla crescents because it`s just faster. To do this, roll out the dough piece by piece (approx. 0.5 cm thick) and simply cut out croissants.
- Now place the croissants on a baking sheet lined with baking paper.
- Bake in the preheated oven at 170 ° C top / bottom heat for about 20-25 minutes on the second shelf from the bottom. If you roll by hand, the baking time is reduced to approx. 10-15 minutes. In any case, you have to watch the browning, every stove bakes differently and it also depends on the size and thickness of the croissants. If they start to brown easily, then they are good - please do not let them get too dark, otherwise the croissants will be too dry.
- Mix the powdered sugar and vanilla sugar well in a deep plate. Twist and turn the croissants that are still warm (almost immediately after baking) in the sugar mixture so that the sugar sticks on all sides (be careful, the croissants are still very sensitive and break quickly). Then let it cool down and then put it in a cookie jar.
- For me, these are the very best croissants there is. It`s a very old recipe from my mother. So far, other croissants have not matched these in terms of taste, but it is well known that one cannot argue about taste.
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