Crescent Rolls with Nut Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 169 mg | (4 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dough
- 250 grams Pastry flour
- 20 grams sugar
- 1 pinch salt
- 10 grams fresh Yeast
- 50 milliliters lukewarm milk
- 100 milliliters lukewarm water
- 125 grams butter
- 1 egg
- Pastry flour (for working the dough)
- For the filling
- 75 grams Hazelnuts
- 4 Tbsps honey
- 2 Tbsps water
- 75 grams blanched almonds
- 1 egg
- 1 tsp Ground cinnamon
- 1 generous pinch Vanilla bean
- butter (for the baking sheet)
- 1 egg yolk (for brushing)
Preparation steps
For the dough, mix the pastry flour with sugar and salt in a bowl. Form a well in the center and crumble the yeast into it. Mix the yeast with a bit of warm milk, cover and set aside for about 20 minutes. Add the water, egg and the remaining milk and mix well. Knead on a floured surface to make a smooth dough. Place back into the bowl, cover and refrigerate for about 20 minutes.
Knead the dough on a floured surface and roll out into a rectangle about 20 x 40 cm (approximately 8 x 16 inches). Place the cold butter between 2 sheets of parchment paper. Roll out with a rolling pin to about 20 cm (approximately 8 inches) square. Place on the middle of the dough and fold the edges of the short sides over. Roll out with a rolling pin. If necessary sprinkle with a little flour to prevent sticking.
Fold 1/3 of the dough in toward the center, then fold the other 1/3 over it. Turn 90° and roll out again, then repeat this process. Wrap with plastic wrap and refrigerate for about 20 minutes. Repeat the folding process two more times and chill the dough for another 20 minutes.
Roll out the dough into a circle about 40 cm (approximately 16 inches) in diameter. Preheat the oven to 200°C (approximately 400°F).
For the filling, grind the hazelnuts with honey and 2 tablespoons of water in a blender. Grind the almonds finely, mix with the egg in a bowl and stir in the hazelnuts, cinnamon, and vanilla.
Spread the nut filling on the dough with a spatula.
Cut the dough from the center outward into 12 pieces.
Roll up from the edge toward the center and place on a greased baking sheet. Brush with egg yolk and bake until golden brown, about 20 minutes in the preheated oven. Serve warm.
