1. First, combine the butter, double cream cheese, and flour into a smooth dough. Wrap in foil and chill for at least 2 hours or overnight.
2. Divide the dough into 4 equal portions. Mix the sugar with the hazelnuts. Sprinkle 1/4 of the mixture onto the work surface. Roll out one quarter of the dough into a circle (approx. 26 cm in diameter) and divide it into 16 cake slices. Do the same with the remaining dough.
3. Starting from the wide side, roll the cake slices into croissants. Place them point-down on two baking sheets lined with parchment paper. Bake one after the other on the middle shelf in a preheated oven at 180 °C top/bottom heat (fan oven: 150 °C) for approx. 12 – 16 minutes until golden brown.
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