Mini croissants with fine filling

Ingredients for 1 servings:

• 240 g cream cheese, room temperature (Philadelphia)
• 115 g butter (soft)
• 50 g sugar
• 1 pinch of salt
• 1 tsp vanilla extract
• 320 g flour
• 45 g brown sugar
• 6 tbsp sugar
• ½ tsp ground cinnamon
• 100 g raisins
• 100 g walnuts, ground
• 8 tbsp jam (apricot)
• 1 egg(s)
• 1 tbsp milk
• 3 tbsp sugar
• 1 tsp ground cinnamon

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

small pastries with coffee

For the dough, beat the cream cheese with the butter until creamy. Then stir in the sugar, salt, and vanilla extract. Now stir in the flour and remove the dough from the bowl. Knead briefly and divide into four equal portions. Wrap these in plastic wrap and refrigerate for 1 hour. In the meantime, prepare the filling by mixing the two sugars with the cinnamon, raisins, and walnuts. Preheat the oven to 180°C and line two baking sheets with baking paper. Once the dough is ready, take one portion and roll it out into a circle on a well-floured surface. This should have a diameter of 24 cm. Spread the dough with 2 tablespoons of apricot jam and spread a quarter of the filling evenly over it. Press this slightly into the jam and cut the dough into 8 pieces. I always use a pizza cutter; it works great. Now roll the dough from the outside in to make a croissant. Place the croissants on the prepared baking sheet, with the tip under the batter. Whisk the egg with the milk and brush over the croissants. Mix the sugar with the cinnamon and sprinkle over the croissants. Bake in the oven for about 20 minutes, or until golden brown. Let the croissants rest on the baking sheet for a while, then transfer them to a wire rack to cool. Continue this process until all four croissants have been used. They taste best fresh; the batter yields 32 croissants.