Croissants with walnuts and almonds

Name: Croissants with walnuts and almonds - Floarea B.
Ingredients: 250 g of margarine or butter; 80 g of sugar; 70 g of ground walnuts; 70 g of ground almonds (with skin); 1 egg; 300 g of flour; 1 vanilla pod; a pinch of ground cinnamon; 1 teaspoon of baking powder; a pinch of salt; powdered sugar.

Dessert - Croissants with walnuts and almonds by Floarea B. - Recipia

During a busier period, I wanted to make some crescent rolls that could be made relatively quickly, without needing complicated techniques or hard-to-find ingredients. This recipe caught my attention because it uses ground walnuts and almonds, and there's no need to chill the dough for hours. I make it quite often, especially when I want to fill two trays at once with minimal effort. Quick Info Total time: approximately 1 hour Preparation time: 20-25 minutes Baking time: 15-20 minutes per tray Servings: about 2 trays (around 40-50 crescent rolls, depending on size) Difficulty: easy Recipe type: homemade dessert, suitable for occasions or holidays Ingredients 250 g margarine or butter (I've used both options, they work just as well) 80 g sugar 70 g ground walnuts 70 g ground almonds (with skin) 1 egg 300 g flour 1 vanilla pod (use the seeds) a pinch of ground cinnamon 1 teaspoon baking powder a pinch of salt powdered sugar (for rolling the warm crescent rolls at the end) Preparation Method 1. The margarine, at room temperature, is placed in a large bowl together with the sugar and vanilla seeds. Mix until well combined for a few minutes. It doesn’t need to be creamy, just well mixed. 2. Add the egg and mix briefly, just to incorporate it. 3. In a separate bowl, mix the ground walnuts, ground almonds, and cinnamon. Add them to the mixture in the bowl and mix with a spatula. 4. Add the flour, baking powder, and salt. Mix first with the spatula, then by hand, just until you achieve a soft, non-sticky dough. If the dough seems too soft, add a little more flour, but usually, the above proportions are suitable. 5. Break off pieces of equal size from the dough. Roll each piece between your palms, about the size of a pinky finger, then cut in half and shape into a crescent, like a small horn. 6. Place the crescent rolls on a baking tray lined with parchment paper, leaving a little space between them. 7. Bake in a preheated oven at 180°C for 15-20 minutes, until they start to brown slightly at the edges. Don’t leave them too long, so they don’t dry out. 8. While still warm, quickly roll them in powdered sugar and place them on a tray to cool completely. If they cool too much before rolling in sugar, they won’t stick as well. Why I make this recipe often They are practical, don’t require complicated techniques, and I can easily adapt the ingredients. The walnuts and almonds give a good flavor, the texture is tender, and they keep well for a few days without any issues. The fact that two trays come from one dough helps when I need many cookies for an occasion or for family. Tips and Variations Tips - Don’t work the dough too much, just enough to bind, so it remains tender. - Mix the walnuts and almonds with the cinnamon before adding them, it distributes the flavor better. - Try to make the crescent rolls as evenly sized as possible for even baking. Substitutes - You can use only butter if you don’t want margarine. - If you don’t have almonds, you can use only walnuts (or vice versa), but the mix of both has a more complex flavor. Variations - For a more intense flavor, you can add a little grated lemon or orange zest. - You can skip the cinnamon or use vanilla extract instead of the pod if you don’t have it on hand. Serving Ideas - They are served with coffee or tea. - They are also suitable for the holiday platter, as they stay tender for several days. Frequently Asked Questions 1. Can I use only butter, without margarine? Yes, I’ve made it with both options and didn’t notice major differences in texture or taste. 2. Do I have to use almonds with skin? You can use them without skin, but those with skin have a more intense flavor and a slight crunchy texture. 3. Can they be filled with jam or something else? The recipe isn’t designed for filling, the dough is quite tender and doesn’t hold a filling well. They come out best plain. 4. Can the recipe be doubled? Yes, the proportions can be doubled without issues, just increase the amount of flour gradually, so the dough doesn’t become too dense. 5. How long do they stay tender? At room temperature, if kept in a closed box, they last 4-5 days without hardening. Nutritional Values Approximately, per serving (1 crescent roll, from 50): Calories: about 65 kcal Fat: 4 g Carbohydrates: 6 g Protein: 1 g These are approximate calculations for a small serving. The walnuts, almonds, and margarine/butter significantly increase the fat and calorie content, but they don’t have much sugar per serving. Storage and Reheating The crescent rolls store well at room temperature in a closed box for 4-5 days. I do not recommend reheating – they become dry. There’s no need to refrigerate them. If you want to keep them longer, you can freeze them, but the texture won’t be as tender after thawing. It’s better to make them fresh.

Croissants with walnuts and almonds

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