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Poppy seed and nut croissants

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Ingredients for 1 servings:

  • 280 g flour
  • 160 g hazelnuts, ground
  • 100 g poppy seeds, ground
  • 250 g butter
  • 140 g powdered sugar
  • 1 packet of vanilla sugar
  • 2 tbsp rum
  • some cake icing, chocolate for decoration

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

makes about 140 pieces

Quickly knead the flour, hazelnuts, poppy seeds, butter, powdered sugar, vanilla sugar, and rum into a smooth dough. Form small croissants. Place on a baking sheet lined with baking paper and bake at 180 degrees Celsius for about 15 minutes. Once cooled, dip the ends in chocolate glaze and let dry thoroughly.

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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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