Nut croissants

Name: Nut croissants
Prep time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Swiss cuisine
Ingredients: 60 g ground hazelnuts; 30 g cane sugar; ½ parcel vanilla sugar; 2 tbsp milk; 1 eggs; 40 g hazelnuts; 1 organic lemons; 1 puff pastry dough, rolled into a circle; ½ tsp cinnamon

desserts Baking sweet Swiss cuisine

Total: 35 min. | Active: 20 min.

vegetarian

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This is my quick version of a typical Swiss afternoon snack – nut croissants. Crispy puff pastry, a delicious filling of roasted hazelnuts and a crunchy topping. This recipe is quick and easy to make and is perfect for relaxed moments with family or friends.

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 12 pieces

Filling
60 g	ground hazelnuts
20 g	hazelnuts, roasted, coarsely chopped
20 g	cane sugar
½ parcel	vanilla sugar
½ tsp	cinnamon
1	organic lemon, use just half of grated zest
2 tbsp	milk (see note)

Croissants
1	puff pastry dough, rolled into a circle (approx. 32 cm Ø)
1	egg, beaten
10 g	cane sugar
20 g	hazelnuts, roasted, coarsely chopped

How it's done

Filling

Mix the hazelnuts with all the other ingredients up to and including the oat drink.

Croissants

Roll out the dough, cut into 12 equal triangles. Spread approx. 1½ tsp of filling onto the wider end of each piece of pastry, roll up towards the pointed end, place on a baking tray lined with baking paper. Brush the croissants with egg. Sprinkle with the sugar and hazelnuts.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 220 °C. Remove, allow the croissants to cool slightly on a rack.

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