Hazelnut Croissants (nussgipfel)

3-4 store-bought croissants

1 cup hazelnuts (or your preferred nut, finely chopped or ground)

2-3 tbsp granulated sugar

1 tbsp honey

1-2 tbsp heavy cream (or milk for a lighter option)

1 tsp cinnamon (optional, for extra warmth)

1 egg yolk, beaten (for an egg wash)

1 tbsp nut powder (optional, for a bit of texture on top)

Powdered sugar (for dusting after baking)

Combine all filling ingredients in a bowl until it forms a thick, spreadable paste. Adjust the cream or milk to get a consistency that’s easy to spread without being runny.
Preheat your oven to 350°F (175°C).
Carefully slice each croissant open and spread a generous amount of filling inside. Press the edges lightly to secure the filling.
Brush the tops of the filled croissants with the egg yolk and sprinkle with crushed nuts and sugar if desired.
Place the croissants on a baking sheet lined with parchment paper. Bake in the preheated oven for about 8-10 minutes, or until the filling is warm and the croissants are lightly toasted.
Dust with powdered sugar just before serving for an extra touch of sweetness.

Course🍰Dessert

Diets🥕Vegetarian...

Category🥐Pastry

Cuisine🇫🇷French

Occasions🍳Breakfast🥐Brunch🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 20m