For nut crescents, mix the juice and some zest of a lemon, hazelnuts, cream, cinnamon and sugar. Roll out the puff pastry about 2 mm thin and cut into squares of 15 x 15 cm.
Put some filling in one corner of each pastry square. Brush the edges of the dough with egg white. Roll up the squares from the corner with the filling and shape into croissants. Place on a baking sheet lined with parchment paper. Brush with the egg yolk.
Bake the nut croissants in the oven heated to 200 degrees Celsius on the second lowest rack for about 20 minutes until light brown.
Remove the nut croissants from the oven.
Preparation Tip:
Use untreated organic lemon for nut croissants!
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