Croissants stuffed with walnuts and poppy seeds
Instructions
The doses indicated serve to 35 croissants.
Put the ingredients for the dough, except the milk into the jar of a food processor and roll them into balls with whips to hook, adding milk little by little, until you get a soft and homogeneous dough.
If you don't have this tool, place the flour on the work surface, form a recess in the Center and put the remaining ingredients, then mix everything until you get the desired consistency.
Reach into or a ball and let rest in the refrigerator, covered, for 20 minutes.
Prepare the walnut filling: in a bowl, stir the finely chopped walnuts, the sponge Spain crumbled and the zest of lemon.
Add boiling sugar syrup, stir carefully, then complete the compound with raisins: the stuffing should be firm but not hard.
Prepare poppy seed filling: in a bowl, mix the ground poppy seeds, the pan of Spain reduced to crumbs and sugar.
Add the boiling milk, stir well, finally the mixture with rum scented and complete it with the raisins.
Formed with the two rolls dough 3 cm in diameter and cut into 2 cm long pieces.
Knead each piece of dough with the Palm of your hand so you get balls.
Roll out with a rolling pin them trying to get many little oval puff.
Place on each pastry, close at one end, a bit of stuffing to nuts or poppy seed, then roll the dough until it sticks.
Press the edges to prevent the sticks open during cooking.
Sharp ends, then fold in ' v the sticks stuffed with walnuts, and formed instead of '' handles '' with the sticks filled with poppy seed.
Align the plate of biscuits buttered oven and brush with the beaten yolks.
Let them stand for 30 minutes to cool, then brush again with egg yolks.
Leave dry cookies until the surface cracks will form, then bake in a preheated oven (200 degrees) for 15 minutes.
Wine: Moscato D'Asti and Moscato of Euganean Hills.
Ingredients and dosing for 18 persons
- 4 egg yolks
- Butter to the plate
- For the dough:
- 600 g of flour
- 100 g of icing sugar
- 3 egg yolks
- 50 g of brewer's yeast
- 250 g of butter
- 5 g of salt
- == 1 lemon (zest)
- Walnut topping:
- 150 g of chopped walnuts kernels
- 150 g of spain loaf or bread crumbs
- == 1 lemon (zest)
- 250 g of sugar syrup
- 50 g of sultanas
- For the poppy seed filling:
- 150 g of ground poppy seeds
- 150 g of spain loaf or bread crumbs
- 100 g of sugar
- 20 cl of milk
- 1 teaspoon of rum
- 50 g of sultanas