Walnut Croissant
The croissant is one of the most famous French pastries, evolved from the Austrian 'kipferl' and become popular worldwide. The walnut version is a traditional, rich-flavored twist on the classic recipe, offering a perfect combination of buttery dough and walnut filling. It is an excellent choice for a light breakfast or snack that is guaranteed to enchant with its deep, nutty aroma.
Ingredients for this recipe
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Preparation Steps
1
Warm the milk slightly, then dissolve the sugar and yeast in it. Let it stand for 10 minutes until foamy.
2
In a large bowl, sift the flour and add the salt. Pour in the yeast mixture and the egg. Begin to knead the dough.
3
Knead the dough until smooth. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 hour.
4
Roll out the risen dough into a rectangle. Place thin slices of cold butter (200g) over the dough. Fold one half of the dough over the other, then roll it out again and fold it into thirds. Repeat this folding process three times, allowing 15-minute rests in between.
5
After the final rolling, cut the dough into triangles. Place a small spoonful of walnut cream filling in the center of each triangle, then roll them up into croissant shapes.
6
Place the croissants on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
7
Preheat the oven to 350°F (180°C). Brush the croissants with a little beaten egg, then bake them for 18-20 minutes, or until golden brown.
8
Once the croissants are baked, let them cool slightly. Sprinkle with powdered sugar and finely chopped walnuts.
