Hazelnut Gipfeli Vegan
It’s not a rare case that we spend a lot of money on food that could be easily done at home. Often it's because we don’t know how quick and easy the cooking actually is. With this recipe we want to show you how quickly fluffy, warm nut croissants can be done! Saves you good money and tastes homemade!
Preparation time: 15 min
Baking time: 15 min
Total: 30 min
Ingredients for 16 Gipfeli:
1 puff pastry (25x40cm)
120 g grounded hazelnuts
40 g sugar
3 tbsp applesauce
2 tsp cinnamon
1 tsp lemon juice
Additional for the topping:
20 g grounded hazelnuts
3 tsp sugar
Preheated the oven at 220°C top and bottom heat (200°C convection oven)
Roast the ground hazelnuts in a frying pan, without oil, at low heat. Be aware that they roast very quickly. When they start to smell, remove from the heat and place them in a small bowl.
Mix the hazelnuts with sugar and cinnamon. Stir in the applesauce and lemon juice until it is an even mixture.
Roll out the puff pastry and cut into triangles (how to cut into triangles)
Place one triangle with the wide part towards you. Put 1.5 tsp of the hazelnut filling in middle of the wide part. Roll up and press the top down well. Curl the top slightly and place on a baking tray or grid lined with baking paper.
Repeat with all the triangles.
For the topping, place the ingredients on a flat plate. Brush the nut croissants with a little water and press the top into the mixture.
Bake in the preheated oven for about 15 minutes.
Nutritional values per Gipfeli:
137 kcal | 3 g protein | 10 g of carbs of which 3 g sugar | 9 g fat
CO2 Emission per Gipfeli: 59 g