Peanut butter croissants

Peanut butter croissants

Total: 1 hr 20 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 376 kcal
, Fat: 27 g
, Carbohydrate: 26 g
, Protein: 6 g

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

To prepare the dough

250g white flour
1tsp salt
180g butter, cold, cut into approx. 3 cm cubes
1 ½dl water, cold

To shape the croissants

50g peanut butter
50g milk chocolate, finely chopped
1 egg, beaten
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How it's done

To prepare the dough

Mix the flour and salt in a bowl. Add the butter and water, knead briefly, the cubes of butter should remain whole.

To work the dough

On a lightly floured surface, roll out the dough to a rectangle (approx. 1 cm thick). Fold the narrower ends to the middle, fold over loosely, cover and chill for approx. 15 mins. Repeat the process three times, rolling out the dough in a different direction each time. After the fourth fold, cover and leave to chill for approx. 30 mins.

To shape the croissants

On a lightly floured surface, roll out the dough (approx. 38 cm in diameter). Divide the dough circle into 8 equal wedges using a pastry wheel or sharp knife. Spread 1 tbsp of peanut butter onto the wider part of the dough pieces, sprinkle with the chocolate. Brush the edges of the dough with egg. Roll the dough pieces in towards the pointed end, taking care not to stretch the dough. Lay the rolls on a baking tray lined with baking paper with the pointed end facing down. Ensure they are well spaced out. Shape into croissants, press the ends together firmly. Brush the croissants with egg.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C.

How-tos

Sharpening a knife

Sharpening a knife

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