John Myers
Ingredients for 1 servings:
- 300 g flour
- ¼ tsp salt
- 200 g butter, calcified
- 150 g sour cream
- 1 large egg(s), separated
- 1 vanilla pod(s), including the pulp
- Flour , for the work surface
- 120 g brown sugar
- 100 g walnuts, finely chopped or ground
- 1 tsp cinnamon
Instructions
Working time approx. 40 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 12 minutes; Total time approx. 3 hours 52 minutes
with fine cinnamon-walnut filling
Combine flour and salt in a large bowl. Add the cold butter in small pieces to the flour and mix with a mixer until crumbly. Combine the sour cream, egg yolk, and vanilla seeds. Add to the flour mixture and knead until just combined. Cut the dough into three equal pieces, flatten into a disc, and wrap tightly in plastic wrap. Chill for 2-3 hours or overnight. For the filling, combine the sugar, walnuts, and cinnamon. Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper. On a lightly floured surface, roll out each piece of dough into a circle approximately 30 cm (12 in) in diameter and 1.5-2 mm (0.6-0.8 in) thick. Sprinkle 1/3 of the filling evenly over each piece and press down lightly. Using a sharp knife or pastry wheel, cut the circle into 16 pie pieces. Starting at the wide end, roll up and bend into a half-moon shape. Place, point-down, onto the prepared baking sheets, leaving some space between each piece. Lightly beat the remaining egg whites until fluffy. Brush evenly onto each mini croissant. Bake for about 12 minutes.
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