Cream Croissant

For the creamed crescents, mix flour well with baking powder and sift onto a board or kitchen counter. Cut in butter, crumble, press a well in the middle.

Add salt, one beaten egg and sour cream and knead with your hands until smooth. Let rest for one hour.

For the filling, grate chocolate and mix with nuts, sugar, vanilla sugar, rum and milk until homogeneous.

Form small rolls. Preheat oven to 200 °C. Roll out the dough to the thickness of the back of a knife, cut 8 cm squares, place the filling on top and roll into croissants.

Place on a baking tray lined with baking paper, brush with the second beaten egg and bake the creamed croissants for 25 minutes.

Preparation Tip:

If you don't like rum, make the Rahmkipferl without it. It also tastes especially good if you take amaretto instead of rum.

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