Maroni Cakes

Prepare the shortcrust pastry for the maroni croissants. Quickly knead the cold butter with the flour, powdered sugar and the yolk into a dough and let it rest in the refrigerator for 30 minutes.

Knead the chestnut puree with the powdered sugar and form 12 equal-sized balls from the mixture. Cover baking tray with baking paper. Preheat oven to 200 °C.

Roll out the short pastry on a floured work surface to the thickness of the back of a knife into a rectangle (40 x 30 cm). Cut dough in half lengthwise to make two strips, each 15 cm wide. Cut six triangles with 12 cm baseline from each of the strips.

Place a dab of jam in the center of each dough triangle, top with chestnut filling. Roll up dough triangles over filling from baseline to tip and shape into croissants.

Place maroni croissants on baking sheet and bake in preheated oven for 10 – 15 minutes until light brown.

Mix vanilla sugar and powdered sugar. Remove the croissants from the oven and sprinkle with the sugar mixture while still warm.

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