Nut and cinnamon croissants

Nut and cinnamon croissants

45 Min. Active
2 hr 26 Min. Total
103 kcal per piece
vegetarian
Nutritional value / piece: Fat: 4 g, Carbohydrate: 14 g, Protein: 2 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Mixer
  • Oven mitts
  • Paring knife
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Timer
  • Wooden rolling pin guides
  • deep plate
  • Kitchen scales
  • Cooking spoon (wooden)
  • Cooling rack
  • ruler

Ingredients

30 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@bettybossi.ch

Dough

125 g butter, soft
100 g sugar
½ tsp cinnamon
1 pinch salt
1 egg white
2 tbsp liquid honey
250 g white flour

To shape

100 g almond paste
1 egg yolk
50 g sugar
1 tsp cinnamon

How it's done

The kids can help at the marked areas .

Dough

125 g butter, soft
100 g sugar
½ tsp cinnamon
1 pinch salt
1 egg white
2 tbsp liquid honey
250 g white flour

Place the butter in a bowl, mix in the sugar, cinnamon and salt. Using the whisk on a mixer, beat in the egg white and honey, continue to beat until the mixture becomes lighter in colour. Add the flour, mix using a wooden spoon to form a dough, flatten a little.Chill for approx. 30 mins.

To roll out the dough

Between two sheets of baking paper, roll out the dough into strips approx. 8 cm wide (approx. 2 mm thick). Chill for approx. 30 mins.

To shape

100 g almond paste
1 egg yolk

Cut the dough into triangles, shape the almond mixture into rolls (1 tsp each), place on the wide, lower section of the triangles. Roll the triangles up towards the tip, shape into croissants, place on a baking tray lined with baking paper. Beat the egg yolk and use to glaze the croissants.

50 g sugar
1 tsp cinnamon

Mix the sugar and cinnamon in a deep dish. Toss the croissants in the mixture, and place them on a baking tray lined with baking paper, chill for approx. 30 mins.

To bake

Approx. 11 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a rack.

Good to know
Shelf life: Keep in an airtight tin for approx. 1 week.
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