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Marie Medek Brenden
Croissant rolls with cranberry and hazelnut paste
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Ingredients
Directions
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Preheat the oven to 200ºC.
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Dust the work surface with a little flour. Remove the dough from the packaging and roll off.
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Cut the dough into three on the vertically perforated lines. Let the slanted seams sit together.
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Brush the dough with a layer of hazelnut paste. Spread a thin layer of cranberry compote over it.
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Roll the dough and cut into 3 pieces each.
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Place the dough rolls with the cutting edge upwards in the cake molds and bake in the muffin tin for 10-12 minutes in the middle of the oven.
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Nutrition
130Calories
Sodium0% DV0g
Fat9% DV6g
Protein6% DV3g
Carbs5% DV15g
Fiber0% DV0g
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