Crescent Rolls with nut filling
(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.
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.