Croissant with pine nuts

Name: Croissant with pine nuts
Cook time: 1 h
Total time: 1 h
Yield: 54
Ingredients: 80 g Pine nuts; 280 g Flour; 50 g crushed almonds; 70 g Sugar; 5 sachets Vanillin sugar; 1 pinch Salt; 2 Egg yolk (size M); 200 g butter that is not too hard; 50 g Icing sugar; 7-10 Tbsp Cling film; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 54

80 g Pine nuts
280 g Flour
50 g crushed almonds
70 g Sugar
5 sachets Vanillin sugar
1 pinch Salt
2 Egg yolk (size M)
200 g butter that is not too hard
50 g Icing sugar
7-10 Tbsp Cling film
baking paper

Directions

1
Grind 50 g pine nuts finely. Place in a bowl with flour, almonds, sugar, 1 packet of vanilla sugar, salt, egg yolk and butter in flakes. Work through with the dough hooks of the hand mixer. With cool hands quickly knead into a smooth ball. Wrap in foil and chill for about 1 hour. Halve the dough, form 2 rolls and divide into 27 pieces.
2
Form small pieces of dough into croissants on a lightly floured work surface and cover with pine nuts. Place on 2 baking trays lined with baking paper and bake in the preheated oven (electric range: 200 °C/ gas: level 3) one after the other for approx. 10 minutes until light brown. Sift icing sugar and mix with remaining vanillin sugar. Carefully turn the still hot croissants in it. Let them cool down on a cake rack. Keep croissants well closed in a cool place
3
Per croissant approx. 290 kJ/70 kcal. E 1 g, F 4 g, KH 7 g