Stuffed date walnut croissants

Billie Wagner
5 1
120 mins
120 mins


Servings: 70
  • 350 g + some flour
  • 200 g cold butter
  • 150 g Schmand
  • 100 g Walnut kernels
  • 150 g dried soft apricots
  • 150 g dried dates (without stone)
  • 2 TABLESPOONS Calvados (alternatively apple juice)
  • 40 g Icing sugar
  • 1 TABLESPOON Lemon juice
  • 1-2 TABLESPOONS Sugar for sprinkling
  • baking paper
  • 1 Freezer bag


  1. 1

    Knead 350 g flour, butter in pieces and sour cream first with the dough hooks of the mixer, then with your hands briefly to a smooth dough. Cover and chill for about 2 hours.

  2. 2

    Chop the walnuts. Finely dice apricots and dates. Mix with nuts and calvados. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) and line two baking trays with baking paper.

  3. 3

    Halve the dough and chill one half again. Roll out the other half on some flour about 3 mm thin. Cut out approx. 35 circles (each approx. 7 cm Ø). Put approx. 1 tsp. of filling on each half of the circle.

  4. 4

    Fold the other half over and press the edges together well. Roll out the rest of the dough in the same way and fill.

  5. 5

    Spread out on the sheets. Bake one after the other in a hot oven for about 20 minutes. Remove from the oven and leave to cool for about 5 minutes. Then remove from the tray together with the paper. Let it cool down.

  6. 6

    Mix icing sugar and lemon juice to the icing. Put them into a freezer bag, cut off one corner. Pour the icing in strips over the cookies. Sprinkle with sugar and let dry.

Nutrition Facts

70 kcal
7 g
4 g
1 g