Mini Hazelnut Croissants with Cream Cheese

These bite-sized hazelnut croissants have a tender cream-cheese dough and a sweet, nutty coating. The recipe makes 32 pieces. Allow at least 2 hours for chilling in addition to the preparation and baking time.

Yield: 32 mini croissants

Preparation: 10 minutes

Baking and shaping: about 30 minutes

Chilling: at least 2 hours

Ingredients

• 150 g all-purpose flour
• 100 g softened butter
• 100 g double-cream cream cheese
• 60 g crushed hazelnuts
• 50 g white sugar
• 50 g brown sugar

Instructions

1. Mix the cream cheese, softened butter, and flour until a smooth dough forms. Shape it into a ball.
2. Wrap the dough and refrigerate it for at least 2 hours. It may also be chilled overnight.
3. After chilling, knead the dough briefly and divide it in half. Keep one half refrigerated while working with the other.
4. Combine the white sugar, brown sugar, and crushed hazelnuts.
5. Spread half of the sugar-hazelnut mixture over the work surface. Place one portion of dough on top and roll it into a circle approximately 26 cm in diameter, turning it occasionally so the coating adheres evenly.
6. Cut the circle into 16 narrow wedges. A 16-section cake divider can help produce evenly sized pieces.
7. Roll each wedge from its wide edge toward the point, then curve the ends slightly to form a crescent. Place it seam-side down on a baking sheet lined with parchment paper.
8. Repeat with the remaining dough and coating. All 32 croissants should fit on one baking sheet.
9. Bake on the middle rack at 160°C convection for 12–15 minutes, or until golden.
10. Transfer the croissants to a wire rack and let them cool completely.

Storage

Once completely cool, the croissants can be kept in an airtight cookie tin for up to 14 days.