Nut croissants (nussgipfel)

Wherever you go in Switzerland you’ll see these croissants. They’re almost like a baklava, but instead of filo pastry, we use a basic frozen puff pastry. Quite often in Switzerland you would use a dollop of quark (somewhere between a ricotta and a cream cheese), but here I just use cream in the mixture. You want it to have a porridge-like consistency.