These vanilla crescents are a real temptation. They are a must-have Christmas treat. Let them melt in your mouth. Let yourself be enchanted and enjoy them with a glass of hot tea in the cold winter months. My croissants are something very special. They are baked oil-free and the chestnuts give them a very special kick.
Vanilla crescents
These Christmas cookies don’t just taste good at Christmas. I can eat them all year round. They simply taste heavenly and you feel like you’re on cloud nine when you enjoy this delicacy.
Vanilla crescents
Vegan vanilla crescents with chestnuts that are indescribably good in texture and taste. They melt heavenly on the tongue.
Ingredients
- 200 ml almond or soy drink
- 20 g starch flour
- half a vanilla pod
- 100 g boiled and grated chestnuts
- 80 g date flour
- 1 tsp lemon juice
- 250 g whole spelt flour
- 0,5 tsp baking powder
- in addition, approx. 50 g date flour and the pulp of half a vanilla pod for rolling the crescents
Instructions
- Cut open the vanilla pod and scrape out the seeds with a knife. Add half of it to the plant-based drink in a pan. The other half will be used later to roll the croissants in date flour.
- Bring the vanilla pod and seeds to the boil with the plant-based drink in a pan.
- Mix the cornflour with 2 tablespoons of cold vegetable drink in a separate cup until it has dissolved.
- Then stir quickly into the hot liquid and cook everything to a pudding. When the mixture has thickened, remove from the heat and leave to cool slightly.
- In a separate bowl, mix together the wholemeal spelt flour, baking powder and date flour.
- Finely grate the chestnuts on a grater. Then add to the dry ingredients.
- Add the pudding and lemon juice and work everything into a homogeneous batter.
- Shape the dough into rolls approx. 3 – 4 cm in diameter. Cut 1 cm thick slices from each roll and press into a silicone mold with a croissant shape.
- Preheat the oven to 170 degrees Celsius fan.
- Bake the crescents for approx. 15 minutes.
- Leave to cool slightly, remove from the tin and immediately roll in a mixture of date flour and the pulp of half the vanilla pod.
Tip
If you don’t have a silicone mold, you can shape the croissants as normal and place them on a baking tray lined with baking paper.
Interesting to know
The word Vanillekipferl in german is a dialect word. It means that it is a crescent-shaped pastry.
