Miniature Almond Croissants – or Nussgipfeli


Nussgipfel – or Almond Croissants – a little sweet treat common in Switzerland that is incredibly easy to make – at least if you resort to store-bought puff pastry, which I normally do – don’t tell anyone. It’s a light puff pastry filled with an almond and hazelnut filling. Usually, the croissants are quite sizeable, however, for today I made miniature versions of the Nussgipfel, which makes them more snackable – and, most importantly, more shareable!

And I guarantee you, if you take them to your office or to your next meeting, nobody is going to scold you for it!

So here we go:

powdered sugar (for decoratoin)
1 egg egg-wash (whisked and mixed with a little water)
Storebought puff pastry sheet (you can also substitute it with flaky dinner rolls)
75g Almond Flour
40g of finely dized hazelnuts
50g sugar
1 tablespoon of lemon juice
10ml half & half cream
1-2 tablespoons of water (if necessary)
1 teaspoon of cinamon
Pinch of salt

For the filling, mix all the ingredients except the puff pastry, the egg-wash and the powdered sugar, until an even, dough-like consistency is formed. Place the mixture in the fridge for a couple of minutes for better handling.
Preheat the oven to 220 degree Celcius.

Take the puff pastry from the fridge and cut it into little, acute-angled triangles (the base should be about 5-6 centimeters). Use the egg-wash to moisten the edges of the triangle.

Form approximately 1 tablespoon of the filling into a little sausage and place it on the base of your triangle. Roll the triangle from its base up to the tip and bend down the corners slightly to form a little croissant. Repeat with all the triangles.

Use the rest of the egg-wash to lightly cover every little croissant.
Place the croissants in the oven (220°) for 9-10 minutes or until golden brown.

When fully baked, let them cool down a bit and add a touch of powdered sugar for decoration – and enjoy!



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