Romanian croissants with nuts

Preparation

1. Mix the flour, egg yolks, soft butter and the sour cream (do not add sugar!) to a dough.
2. For the filling, whisk the egg whites together with the finely ground hazelnuts.
3. Portion off walnut-sized parts of the dough (e.g. form a roll, and cut this into slices, then forming balls). Do not form all balls at once, as they will dry too much. This amount of dough will be enough for approx. 60 to 70 pieces.
4. Meanwhile, preheat the oven to 180C.
5. Roll out every single ball on flour (the form doesn't matter). With a knife, place some of the filling on the dough, then, gripping one corner, roll the dough into croissants (they should be much smaller than the French breakfast croissant!).
6. Place on a tray lined with baking paper (approx. 18 croissants per tray), and bake for about 20 minutes (the croissant shouldn't turn too dark).
Serving suggestion
After cooling, sprinkle with powdered sugar and serve.
7. Rating: 3.17/5 (6 votes)
   Rating 3.17/5
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