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Dessert croissants with jam and walnuts

Dessert croissants with jam and walnuts

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Put cold margarine on the grater, add the baking soda quenched in 2 teaspoons of cider, baking powder, egg, salt and the rest of the cider. Mix, adding as much flour as the dough requires (I needed about 330 g), ie until we get a fluffy dough, but thick enough to be spread.

Leave to rest for 30 minutes, in the cold.

Preheat the oven, then we can start working: spread the dough in a sheet suitable for thickness, on the work table sprinkled with flour (about 40 g).

In a bowl or more, prepare the filling, mixing your favorite jam with ground walnuts. I wanted 3 fillings: with strawberry jam, plum jam and yellow cherry jam.

Cut long triangles, add a teaspoon of filling to each triangle. It rolls, giving the shape of a croissant.

Place the croissants in the tray prepared with baking sheet, which is put in the oven, over medium heat, for about 15-20 minutes.

The croissants should remain slightly white, if they bake too hard, they will dry out. After removing from the oven, wrap with a kitchen towel.

They can be powdered with sugar.

Portions: 12

Preparation time: 10 min + 30 min for dough rest

Baking time: 20 min / tray * 2 trays

Good appetite!

If you like my recipe, you can also find it on my blog:

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Oana's kitchen

I don't have a section, but I can honestly tell you that they were very good.

December 9, 2009, 1:53 PM Anonymous said. This comment has been removed by the blog administrator. December 10, 2009, 11:18 Ala Oancea said.

Happy holidays with joys and accomplishments with loved ones! May Santa find you with a rich meal and a pure soul! Happy Birthday !

The corollettes look great, I can already feel them melting in my mouth. what makes man lust :)

A New Year with peace in your soul and in your home, good health and dreams that become reality!

Did you even use baking powder or baking soda?
I made this dough with baking soda quenched with vinegar and I never tried to quench the baking powder in vinegar.
If I receive a yes, I will try them soon, I really don't have a whip here. of sodium.

By the way, at the beginning of the recipe: you wrote & quoto spoon of lard rub with. & quot, but where are the other 3? I think it was: & quot with a spoon rub the lard and. & quot.

Thank you and I am waiting for you at my place:

Miana you can use either baking soda or baking powder, they are essentially the same thing because baking powder contains baking soda the difference between them is that the baking powder must not be extinguished, but in the recipe I took it said quench with vinegar, probably because vinegar helps to soften the dough. And with lard is really my mistake and you guessed very well. I also modified the recipe.

Today I also tried this recipe and they came out exactly as Oana describes them: good, good, good and tender.