Vanilla Croissants Without Egg
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 250 g flour, smooth (700)
- 200 g butter
- 100 g walnuts, rated
- 70 g powdered suar (powdered suar)
- 1 pinch (s) salt
Also:
- Icing sugar (powdered sugar), for rolling
- 2 packs vanilla sugar, for rolling
Print Recipe
Pin Recipe Instructions
- Cut the butter into the flour and knead a shortcrust pastry from all the dough ingredients. Let rest for 1/2 hour or longer.
- Roll out finger-thick strands from the dough and cut them into 3 cm long pieces. Roll the pieces into sausages between the palms of the hands and then bend them into smaller croissants.
- Bake lightly on baking paper on the 2nd rail of the oven for 15-20 minutes at 140-150 ° C. (Preheat the pipe a little.)
- Be careful, the croissants burn very quickly. You have to remove them immediately from the tray with the help of the baking paper.
- Let them cool down briefly (they break hot!) And carefully toss in approx. 100 g of icing sugar mixed with 2 sachets of vanilla sugar.
- If you want to use peeled almonds or hazelnuts instead of walnuts, you have to use 220 g butter.
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