### Croissant Pignons de Bruyeure (Pine Nut Crescents) Recipe
Croissant Pignons de Bruyeure, or Pine Nut Crescents, are a delightful twist on traditional French croissants. These flaky, buttery pastries filled with pine nuts offer an exquisite blend of flavors and textures. Follow these detailed steps to create this delicious treat that will impress your friends and family.
#### Ingredients:
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon instant yeast
- 1 cup butter, cold and cut into small cubes
- 1 egg, beaten (for brushing)
- 1/4 cup pine nuts
#### Equipment:
- Kitchen mixer with dough hook attachment
- Rolling pin
- Baking sheet
- Parchment paper or silicone baking mat
### Step-by-Step Instructions:
#### 1. Prepare the Dough
1. **Mix Dry Ingredients**: In a large mixing bowl, combine flour, sugar, salt, and yeast.
2. **Add Cold Butter**: Cut in cold butter cubes with your fingers until the mixture resembles coarse crumbs.
3. **Knead the Dough**: Add enough water to form a soft dough (about 3-4 tablespoons). Knead on a floured surface for about 5 minutes until smooth and elastic.
#### 2. Rest the Dough
1. **Cover and Chill**: Place the dough in an oiled bowl, cover with a damp cloth, and let it rest in the refrigerator for at least 2 hours or overnight. Chilling is crucial as it allows the butter to re-solidify within the dough structure.
#### 3. Roll Out the Dough
1. **Divide Dough**: Divide the chilled dough into several equal parts (around 8-10). Work with one part at a time.
2. **Roll and Fold**: On a lightly floured surface, roll out each piece of dough to a thin rectangle about 1/4 inch thick. Fold it in thirds like an envelope, then turn the dough 90 degrees and fold again.
#### 4. Add Pine Nuts
1. **Brush with Egg Wash**: Brush the top layer of the folded dough with beaten egg for a golden crust.
2. **Sprinkle Pine Nuts**: Sprinkle pine nuts evenly over the brushed surface. Fold the dough gently to coat all layers.
#### 5. Chill and Roll Again
1. **Refrigerate**: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to an hour.
2. **Repeat Folding**: Roll out the chilled dough, fold it again, then chill it before rolling and folding one more time.
#### 6. Cut and Bake
1. **Cut Crescents**: Using a sharp knife, cut the dough into thin crescent shapes.
2. **Arrange on Baking Sheet**: Place the crescents on a baking sheet lined with parchment paper or a silicone mat. Leave enough space between each for expansion.
3. **Final Brushing**: Brush the tops of the crescents with beaten egg for a golden finish.
#### 7. Bake
1. **Preheat Oven**: Preheat your oven to 400°F (205°C).
2. **Bake**: Bake the pine nut crescents in the preheated oven for about 12-15 minutes, or until they are lightly golden brown.
#### 8. Serve
1. **Cool Down**: Remove from the oven and let them cool on a wire rack.
2. **Enjoy**: Enjoy these croissant pignons de bruyeure warm out of the oven or store in an airtight container for later consumption.
### Tips & Variations:
- **Flavor Enhancements**: Consider adding other nuts like almonds or walnuts to the filling for more variety.
- **Glaze Option**: For an extra touch, brush with a simple glaze made from honey and lemon juice before baking.
By following these detailed steps, you'll be able to craft exquisite Croissant Pignons de Bruyeure. Perfect them for special occasions or simply treat yourself with this delightful snack. Happy baking!