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Small but powerful ?.
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The great thing about these croissants is that they still taste good after two days. I always do double the amount because they are fed up really quickly! You don't get enough of these things somehow ?.
It is important that you keep them in a tightly closed tin.

I hope you enjoy the recipe and have a nice Sunday schönen. Recipe:
300 g of flour
180 g butter
200 g cream cheese
90 g xylitol @ got7nutrition
1 tbsp cinnamon
rubbed off a tonka bean
70 g ground hazelnuts

It is best to prepare the dough in the evening:
Knead a smooth dough out of flour, butter and cream cheese and wrap in cling film. The next day, mix the xucker with cinnamon and the ground hazelnuts. Divide the dough into two parts and roll one part in the hazelnut mixture, roll out approx. 5 mm thick and cut pieces of cake.
Then you roll the pieces into a croissant.

Bake at 180 ° for approx. 10 min until golden brown.

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