John Myers
Hazelnut Croissants
The perfect hazelnut croissants recipe with a picture and simple step-by-step instructions.
- 200 g Butter
- 200 g Double cream cheese
- 300 g Flour
- 100 g Sugar brown
- 100 g Sugar
- 100 g Ground hazelnuts
- Work the butter, cream cheese and flour into a smooth dough. Wrap in foil and refrigerate for at least 2 hours or overnight.
- Divide the dough into 4 equal parts. Mix the sugar with the hazelnuts. Sprinkle 1/4 of the mixed amount on the work surface. Roll out a quarter of the dough round (approx. 26 cm diameter) and divide into 16 pieces of cake. Process the rest of the dough in the same way.
- Roll up the cake pieces from the broad side into croissants. Place with the point down on 2 baking sheets lined with parchment paper. Bake one after the other on the middle rack in the preheated oven at 180 ° C (convection: 150 ° C) for about 12-16 minutes until golden yellow.
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