Nut buns

Ingredients for 15 servings:

• 135 g butter
• 100 g sugar
• 3 egg yolks
• 1 packet of vanilla sugar
• 1 lemon(s), zest organic
• 1 pinch of salt
• 160 g flour
• 1 pinch of baking powder
• 75 g marzipan
• 50 g sugar
• 1 pinch of cinnamon
• 1 shot of rum or rum flavoring
• 2 egg whites
• 140 g nuts, lightly roasted
• 50 g breadcrumbs (cake crumbs)
• some milk
• 1 egg yolk, for brushing

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours

Nut croissants with lots of filling

Mix butter, sugar, spices, and egg yolk. Knead into a shortcrust pastry with sifted flour and baking powder. Wrap the dough in cling film and chill. For the nut filling, mix the remaining ingredients well. The filling should be pliable, but not too soft. Knead the shortcrust pastry until smooth. Roll out with a little flour so that about 15 rectangles measuring 12×6 cm can be cut out. Using a piping bag, pipe a strand of nut filling onto the dough. Cover the filling with the dough, rolling the ends slightly to a point. Shape into croissants and place cut-side down on baking paper. Brush the pastry with egg yolk diluted with a little water. Bake at 170°C for about 10-15 minutes until golden brown. Tip: Breadcrumbs, crushed rusks, or similar can also be used for cake crumbs. Just check the flavor.