Croissants are perfect for any breakfast and is a wonderful creation of french cuisine . Today lets learn nuts stuffed croissants with a christmas twist .
If you want make it overnight wrap in plastic wrap or foil and freeze .Then thaw and bake .(Place frozen Croissants on an Oven Tray lined with baking paper. Make sure they are spaced well apart and leave overnight (or at least 2 hours) at room temperature to thaw and rise. Then bake )
Cooking time;12 minutes
Total time ;3 hours 50 minutes
Quantity ; 48
ingredients
For the dough:
300 g Flour
¼ tsp salt
200 g Butter, cold
150 g Sour cream or yogurt
1 large Egg (s), separated
1 tsp vanilla extract
Flour, for the work surface
For the filling:
120 g Sugar, brown
100 g Walnuts, finely chopped or ground
1 teaspoon cinnamon
preparation
Put the flour and salt in a large bowl. Add the cold butter in small pieces to the flour and mix crumbly with the mixer.
Mix the sour cream, egg yolk and vanilla together well. Add to the flour mixture and knead until the ingredients are just mixed.
Cut the dough into three equal parts, press them into a flat disc and wrap it tightly with cling film. Chill for 2-3 hours or overnight.
Mix the sugar, walnuts and cinnamon together for the filling.
Preheat the oven to 175 °. Line baking trays with parchment paper.
On a lightly floured work surface, roll out the dough portions individually into a circle about 30 cm in size and 1.5-2 mm thick. Sprinkle evenly with 1/3 of the filling, press down lightly. Use a sharp knife or a pastry cutter to cut the circle into 16 pieces. Roll up from the wide end and shape it into a crescent shape. Place in the prepared baking sheets with a little space.
Whip the remaining egg white until frothy. Spread evenly on each mini croissants with a brush.
Bake for 12 minutes
Comments
Post a Comment