John Myers
Ingredients for 1 servings:
- 300 g spelt flour type 630, smooth
- 200 g butter
- 175 g cream cheese
- 100 g whole cane sugar
- 100 g sugar (granulated sugar)
- 100 g ground nuts, variety of your choice
- 25 g pistachios, chopped
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 10 minutes
for approx. 64 pieces
Knead the spelt flour and butter, then knead in the cream cheese. Chill the dough for at least 1 hour, preferably overnight in the refrigerator. Mix the remaining ingredients. Divide the dough and the nut-sugar mixture into quarters. Roll out each piece of dough into a circle, using a portion of the nut-sugar mixture. Spread the mixture on the work surface and roll out the dough on top, turning it several times until the nut-sugar mixture is evenly distributed on both sides. Preheat the oven to 180°C (top/bottom heat). Use a cake divider to divide the rolled-out dough into 16 pieces. Roll each piece inward from the wide side and shape into a croissant. Place the croissants on a baking sheet lined with baking paper and bake for about 25 minutes. Let cool and enjoy. Makes 64 pieces.
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