Ingredients:
350g flour
50 g sugar, brown
250g butter
250 g double cream cheese 50 g sugar
50 g hazelnuts, ground or possibly couverture, dark and white
Preparation:

1. Simply put the flour, butter and cream cheese in a mixing bowl and then knead into a smooth dough using the dough hook of the hand mixer. Then wrap in foil and place in the freezer for approx. 13 – 15 minutes.
2. Now divide the dough into 4 pieces, and then mix the brown and white sugar with the ground hazelnuts,
3. Sprinkle 1/4 onto the work surface. Roll out 1 piece of dough round (approx. 26cm).
4. Next, divide into 16 pieces using a cake divider. (Alternatively you can use a knife)
5. Now process the remaining dough in the same way. Then roll the pieces into croissants, starting at the wide side and rolling up to the tip.
   Next, place the croissants, point side up, on 2 baking sheets lined with baking paper. Bake the croissants one after the other in the preheated oven (electric stove: 185 degrees/fan oven 155 degrees) (gas: level 2) for about 12 to 15 minutes.