in Austria

Cream croissants with nut filling

updated

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Ingredients for 1 servings:

  • 250 g flour, smooth
  • 250 g butter
  • ½ tsp baking powder
  • 1 pinch of salt
  • 1 egg yolk
  • 60 ml sour cream, approx. 3 tbsp
  • 60 g sugar
  • 150 g nuts, grated
  • 1 tbsp vanilla sugar
  • 1 egg white
  • 1 tbsp rum
  • 7 tbsp milk
  • vanilla sugar
  • powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

very crumbly pastry

Make a dough from butter, sour cream, egg yolks, salt, flour, and baking powder. Let it rest in a cool place for 30 minutes. Filling: Mix together nuts, sugar, vanilla sugar, egg whites, rum, and milk. Divide the dough in half. Roll each half thinly into a circle and cut into 8 pieces (like slices of cake). Add the filling, shape into crescents, and bake at 180°C (350°F) for 25 minutes. While still hot, roll in vanilla sugar and powdered sugar. Makes 16 croissants.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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