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1
Make the Nut Filling
10 Mins
Room temperature, about 20°C (68°F)
Put the ground almonds, ground hazelnuts, sugar, egg white, double cream, vanilla extract and lemon zest into a bowl. Stir with a spoon until you have a soft, spreadable paste that holds its shape on the spoon. Taste it — it should be sweet and nutty with a light lemon lift.
If the paste is too stiff to spread, add cream a teaspoon at a time; if too runny, add a spoon of ground almonds.
Done when: The filling is a soft, spreadable paste that holds its shape.
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2
Cut the Pastry into Triangles
10 Mins
Cold, about 4°C (39°F)
Unroll the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 long triangles, about 12 cm wide at the base and 20 cm tall, giving 8 triangles in total. Work quickly so the pastry stays cold, and keep the triangles you are not using in the fridge.
A pizza cutter makes long, straight cuts without dragging the pastry.
Done when: Eight even triangles, cold and flat, with clean cut edges.
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3
Fill, Roll and Shape the Crescents
10 Mins
Room temperature, about 20°C (68°F)
Spread a generous tablespoon of nut filling along the wide base of each triangle, leaving a small border. Roll each triangle up from the base towards the tip, then bend the ends in slightly to make a crescent. Place the crescents tip-side down on the lined baking trays, well spaced apart.
Do not overfill — filling that leaks out in the oven burns on the tray.
Done when: Eight neat crescents, filling enclosed, tips tucked underneath.
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4
Egg Wash and Almond Topping
5 Mins
Room temperature, about 20°C (68°F)
Beat the egg with a tablespoon of water and brush it over the crescents so they shine. Scatter the flaked almonds over the tops and press them down very lightly so they stick.
Brush gently — heavy brushing pushes the almonds off and flattens the pastry layers.
Done when: The crescents are glossy with egg wash and evenly scattered with flaked almonds.
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5
Bake Until Golden
22 Mins
200°C (400°F)
Bake in the oven at 200°C (400°F) for 20–22 minutes until deep golden, puffed and crisp, with the flaked almonds toasted. The filling may bubble a little at the ends — that is fine. Cool on the tray for 5 minutes, then dust with icing sugar while still warm.
If the tops brown too fast, cover loosely with foil for the last 5 minutes.
Done when: The croissants are deep golden, puffed and crisp, with toasted almonds on top.
auto_awesome Finishing Touches & Plating
Let the nussgipfels cool on the tray for 5 minutes, then dust with icing sugar while still warm. Serve warm or at room temperature — the filling should be soft and sweet, the pastry crisp and golden.
Switzerland
40m
