Caipirinha croissant

Ingredients for 1 servings:

• 200 g butter
• 200 g cream cheese, reduced fat
• 325 g flour
• 250 g sugar
• 100 g powdered sugar
• 2 limes (organic), zest
• 1 tbsp cachaça

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 50 minutes

a different Christmas cookie, makes about 48 pieces

Knead the butter, grated zest of 1 lime, cream cheese, and flour into a smooth dough. Cover with foil and chill for about 2 hours. Mix the sugar with the grated zest of 1 lime. Divide the dough into 4 portions. Sprinkle some lime sugar on the work surface. Place a portion of dough on top, sprinkle with some sugar, and roll out into a round shape (approx. 26 cm in diameter). Use a cake divider to divide the dough into 12 pieces. Roll each “cake slice” into croissants, starting at the wide end and rolling up to the tip. Repeat the process with the remaining dough and sugar, except for 2 tablespoons. Place the croissants on 3 baking sheets lined with baking paper and bake one after the other in a preheated oven (top/bottom heat: 175°C, fan: 150°C, gas mark 2) for 15-20 minutes. Let cool. Mix the powdered sugar and cachaça together. Spread the glaze in the center of the croissants. Sprinkle with the remaining lime sugar and let dry.