Hazelnut cream cheese croissants (diabetics)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Mix butter, cream cheese, 100 g diabetic sweetener and flour with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 2 hours. Divide the dough into 4 equal portions. Mix hazelnuts and 20 g diabetic sweetener. Sprinkle 1/4 hazelnuts on the work surface. Roll out 1 piece of dough on top of it round (approx. 26 cm Ø). Divide into 16 pieces with a cake divider (alternatively cut into 16 pieces with a knife). Process the rest of the dough in the same way. Roll up the cake pieces into croissants, starting on the broad side and rolling up to the top. Place on 2 baking trays lined with baking paper. Place trays one after the other in a preheated oven (electric range: 175 °C/rev

2. 2

   2 hours waiting time / 1/2 BE

3. 3

   Not diabetic? Mix the hazelnuts with 40 g each of white and brown sugar before rolling out the dough

Nutrition Facts

KCAL
70 kcal

CARBS
6 g

FATS
5 g

PROTEINS
1 g