Pressburger croissants

Ingredients for 1 servings:

• 300 g wheat flour
• 1 tsp dry yeast
• 1 pinch of salt
• 180 g butter
• 50 g sugar
• 4 egg yolks
• 1 packet of vanilla sugar
• 175 g sugar, finest
• 175 g hazelnuts, ground
• 2 egg whites

Instructions

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

For the shortcrust pastry, combine the flour, dried yeast, salt, cold butter, sugar, egg yolks, and vanilla sugar in a bowl and mix for 1 minute. Press the ingredients together with cool hands, form into 3 balls, flatten slightly, and chill for about 30 minutes. For the filling, mix the sugar with the hazelnuts and egg whites until pasty. Preheat oven to 180°C. Roll out the dough in portions 4-5mm thick and cut out 5cm squares using a pastry wheel. Form the filling into 5cm long, finger-thick rolls and place diagonally on the squares. Tuck the corners towards the center. Bake in the oven for about 15-20 minutes until golden brown, then let cool on a wire rack.