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Burgenland croissants

updated

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Ingredients for 1 servings:

  • 400 g flour
  • 250 g butter
  • 1 pinch of salt
  • 1 packet of yeast (dry yeast)
  • 6 tbsp milk
  • 3 egg yolks
  • 250 g powdered sugar
  • 3 egg whites
  • 80 g nuts, grated
  • Powdered sugar for dusting

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

makes about 20 croissants

Mix the flour with yeast and salt and quickly knead with the softened butter, egg yolks and milk until a smooth dough forms. Let rest in the refrigerator for half an hour. Then roll out 4 equal pieces into rectangles. For the filling, beat the egg whites with powdered sugar until stiff. Spread the dough onto the rolled-out pieces, sprinkle a handful of nuts on top, and roll each one up thinly like a Swiss roll. Cut 1-1.5 cm thick slices with a knife and place them on baking sheets lined with baking paper. Bake the croissants in a preheated oven at 180°C for about 20 minutes, let cool, and dust with powdered sugar.

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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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Burgenland croissants