John Myers
Ingredients for 2 servings:
- 2 packs of puff pastry, from the refrigerated section
- 150 g hazelnuts, ground
- 75 g sugar
- 1 tbsp vanilla sugar
- 1 pinch of cinnamon powder
- 2 tbsp breadcrumbs
- 1 egg white
- 5 tbsp cream
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
First, mix the hazelnuts, sugar, vanilla sugar, cinnamon, breadcrumbs, egg whites, and cream to make a nut filling. Then, remove the puff pastry from the packaging and roll it out. Using a pastry cutter, cut the puff pastry in half to create two strips (equal-sized rectangles). Cut triangles into the two equal-sized rectangles. Make a 1-2 cm deep cut on the long side of the triangle. Place 1 teaspoon of the nut filling into this cut. Roll up each triangle from the long side to the tip and shape it into a croissant. Bake the croissants in a preheated oven (160°C fan oven) for 10-15 minutes until golden brown. Tip: Once cooled, you can dust them with powdered sugar if desired. You can also sprinkle chopped pistachios or chopped nuts etc. on top while the glaze is not yet solid.
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