Viennese Vanilla Croissants
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 2 hrs 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g almond (s)
- 50 g hazelnuts
- 300 grams flour
- 100 g suar
- 1 pinch (s) salt
- 200 g butter, cold, cut into flakes
- 2 egg yolks
- 5 packs vanilla sugar
- 0.5 ½ cup powdered sugar
Print Recipe
Pin Recipe Instructions
- Scald the almonds, peel them and grind them finely (you can also use only hazelnuts for the recipe instead of the almonds). Also grind the hazelnuts finely.
- Sieve the flour on a baking board. Top with the almonds, hazelnuts, sugar, salt, butter and egg yolks. Knead everything into a shortcrust pastry. Wrap the dough in aluminum foil and let it rest in the refrigerator for 2 hours.
- Preheat the oven to 190 ° C. Shape the dough in portions into pencil-thick rolls. Cut the rolls into 5 cm long pieces, bend them into croissants and place on a baking sheet lined with baking paper.
- Bake the vanilla crescents on the middle rack for 10-12 minutes until golden. Mix the vanilla sugar with the powdered sugar and carefully turn the croissants while they are still warm.
- A little tip: To store the croissants, lay them in layers between parchment paper in a tin so that they don`t break.
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