Nut Croissants From Potato Dough

For the nut croissants, boil the potatoes, peel and press through the potato press. Cream sugar and fat, add pressed potato, salt and flour.

Leave the dough for about 1/2 hour, in the meantime boil milk and add nuts, sugar and cinnamon. Stir mixture well and let cool.

Roll out dough about 1/2 inch thick, cut long triangles, top each with about 1 heaping tablespoon of filling and roll up. For me, this amount of dough makes about 20 croissants.

Line two baking trays with baking paper, preheat oven to 200 degrees hot air. Brush the croissants with beaten egg or egg white and place in the hot oven on top and bottom.

After 10 minutes, replace baking sheets to achieve even browning. After a total of 18 to 20 minutes, the croissants are ready.

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