Burgenland Croissant

Rating: 3.51 / 5.00 (39 Votes)

Total time: 1 hour

Servings: 20.0 (servings)

For the yeast dough:

For the filling:


For the Burgenländerkipferl, prepare a yeast dough from the top ingredients and chill for 1/2 hour. Beat egg whites and sugar over steam until stiff.

Roll out dough thinly, spread with snow mixture and sprinkle with nuts. Carefully cut thin slices and place on a baking sheet. Bake at 180 °C.

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