Recipe Nut-Nougat Croissants low-carb gluten-free

Preparing the dough

1. Mix the baking mix with eggs, melted butter and water.
2. Divide the dough in two, form each portion into two large balls, put them on a piece of baking paper and roll out to a size of approx. 28 cm. TIP: The dough can be easily formed and flattened with wet hands.
3. Pre-cut into 8 pieces each using a pizza cutter.

Filling and rolling up

1. Mix hazelnut filling with milk and Nuketo.
2. Dollop 1 tsp of filling on each slice (leave a distance of approx. 2 cm from the outer edge). Roll the dough over the filling starting from outside and crimp the edges tightly. Now fold the left-over triangular flap over the center and press down firmly.
3. Bake in the preheated oven at 175° C (fan) for about 30 minutes. Extend baking time by approx. 10 minutes when using upper and lower heat. After baking, wrap into a kitchen cloth when still hot and allow to cool – this way, the croissants turn out especially soft and tender.
4. Optional: Dust with erythritol powder when still hot OR allow to cool, pour over melted chocolate magic and dust with erythritol powder.