Kaernemaelkshorn – Danish buttermilk croissants

Ingredients for 1 servings:

• 250 g wheat flour
• 250 g butter or margarine
• 2 tbsp, heaped sugar
• 100 ml buttermilk
• 50 g butter or margarine, soft
• 50 g sugar
• 120 g marzipan paste, coarsely grated
• ½ lemon(s), unsprayed, peel
• 1 egg(s), beaten
• 2 tbsp almonds, peeled and chopped
• 2 tbsp granulated sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

for 16 pieces

Knead the dough ingredients and let rest in the refrigerator for 1 hour. Combine the filling ingredients. Mix the granulated sugar and almonds. Preheat the oven to 160°C fan/convection oven. Line 2 baking sheets with baking paper. Halve the dough (dough sticks!) and roll each out on a well-floured work surface into a circle approximately 30 cm in diameter. Divide the circle into 8 triangles. Place approximately 1 teaspoon of the filling on each triangle and roll each half into a croissant. Repeat with the second half of the dough. Arrange the croissants on the baking sheets, brush with the beaten egg, and sprinkle with the granulated sugar and almond mixture. Bake in the oven for 20-25 minutes until golden brown.