this nut Pastry is a typical swabian specialty. i’ve got the recipe from the book “fingerfood schwäbisch gut”. you can easily make double the portion – they will disappear in front of your eyes😉

ingredients (24 pieces)

• 100 g cold butter, in flakes
• 100 g cream cheese
• 150 g flour
• 1 pinch of salt
• 1 teaspoon greated lemon zest (organic)

for the hazelnut sugar

• 20 g brown sugar
• 15 g sugar
• 1 package vanilla sugar (or 1 tbsp homemade vanilla sugar)
• 20 g grounded hazelnuts
• 1 pinch of cinnamon

for the dough knead butter with cream cheese, flour, salt and lemon zest into a smooth, firm dough. form into a ball, wrap in cling film and place in fridge for 2 hours. preheat oven to 180° and line a baking tray with baking paper.

mix the ingredients for the hazelnut sugar. spread half of it evenly on a work top.

take dough out of fridge and cut into 2 even pieces. roll out one piece on the sugar into a big circle (about 26 cm) and cut with a knife into 12 cake pieces. sprinkle on top with hazelnut sugar. roll the triangles from the broad side into croissants, roll them through hazelnut sugar and set on the baking paper (a bit apart). do the same with the second portion of dough.

bake the pastry in hot oven for about 20 min until golden yellow, remove and let cool down completely.