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croissant

updated

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Ingredients for 1 servings:

  • 1 pack of dough (croissant and Danish pastry), 400 g
  • 100 g hazelnuts, grated
  • 25 g sugar
  • 1 tsp vanilla sugar
  • 60 ml milk
  • 1 tsp cinnamon
  • 1 egg(s), beaten

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

filled with nuts

Preheat the oven (conventional: 170°C, 15-20 min., fan-assisted: 160°C). Combine the nuts, sugar, vanilla sugar, milk, and cinnamon in a bowl. Take the Danish pastry straight from the refrigerator and roll it out onto a baking sheet with the rolled-up baking paper. Cut it into long triangles and spread about 1 teaspoon of the nut filling onto the triangles. Roll up the croissants from the wide side and brush with beaten egg. Bake for about 15-20 min. until golden brown.

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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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