Burgenland Croissant

Rating: 3.46 / 5.00 (268 Votes)

Total time: 1 hour

Servings: 30.0 (servings)

For the cold yeast dough:

For the filling:



Prepare the ingredients for the dough in a mixer (dough hook) to a smooth dough. If it is too soft, work in some more flour. Do not let the dough rise (it is a cold yeast dough –> therefore also do not use warm milk for the dough!)

Divide the dough into 3 parts. Roll out the first part to about 3 – 4 mm (using a strudel cloth is a great advantage).

Beat the egg whites, add the sugar.

Spread 1/3 of the egg white mixture on the rolled out dough (leave some space at the top, otherwise the filling will swell out) and then spread 1/3 of the ground nuts on top.

Using the strudel cloth, roll up the dough from one side. It should form a roll.

Cut out half moons from this roll with a drinking glass and place them on a baking tray lined with baking paper. Bake the crescents at 180 °C in the preheated oven for about 20 minutes (they should get a light color).

Proceed in the same way with the remaining pieces of dough. Sprinkle with powdered sugar before serving.

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