PREPARATION

First prepare the walnut filling by mixing all ingredients together in a bowl.

Sieve the flour and mix in a bowl with 1 tbsp sugar and 1 tsp salt. Add the egg and sour cream. Dissolve the dried yeast in the lukewarm milk and add to the flour mixture. Put it in a kneader and process it into a soft dough, which you let rise in a bowl covered with plastic wrap for 30 minutes.

You have to let the dough rise completely. You can also immediately turn it into cones. However, in my experience, the correct fermenting times really make for a plume of soft pastry; so my dough was rising.

Divide the dough into 4 parts when rising and make a round ball of each piece. Roll each ball in a nice circle with a thickness of 5 mm. Cut the circle into 8 parts – see photo below. Fill each part on the wide side with a walnut or desired filling and close the filling by folding the edges so that it will not drain, then roll it in the direction of the point – just like a croissant. Place all cones on a baking tray. You get 32 ​​cones on 3 baking trays.

Preheat the oven to 356°F.
Brush the cones with a beaten egg and let stand for another 15 minutes. Bake them at 356°F; until golden brown – 13 à 15 minutes. After baking, let them cool on a wire rack a bit and sprinkle with icing sugar.

The filling is truly great and is just sufficient in volume for all 32 croissants.

Enjoy your sweeties!