Sweet tradition with a delicate fragrance: vanilla crescents from Neustift in the Stubai Valley

Recipe idea for Tyrolean vanilla crescents

When it snows softly outside and the Stubai winter covers the mountains in white, the most delicious time of the year begins here at the Berg Genuss Hotel Augarten. It smells of cinnamon, fir branches – and of course freshly baked vanilla crescents. For many, they are more than just cookies. They are childhood memories and Christmas magic all rolled into one. But where do these delicious crescents actually come from?

A legendary croissant with a history

The origins of vanilla crescents date back to 1683 – at least according to a charming legend. In Vienna, a baker is said to have formed small crescents out of sweet dough to celebrate the victory over the Turks – a homage to the symbol on the Turkish flags during the siege outside the city. Whether true or not, the vanilla crescent has a firm place in the Austrian baking tradition during every Advent season – not only in Vienna, but also here in the Stubai Valley.

Vanilla – the noble soul of cookies

What would vanilla crescents be without their delicate, aromatic flavor? Vanilla – affectionately known as the “queen of spices” – gives the crumbly crescents their unmistakable aroma and taste. It originally comes from Mexico, where it was revered by the Aztecs as a precious flower. Today, it is an indispensable ingredient in any Christmas bakery – including the kitchen of our Berg Genuss Hotel in Neustift.

Our recipe for your Christmas baking

If you feel like baking at home, we have a delicious recipe for you here. The aroma of roasted almonds provides a nutty depth, while the real vanilla gives the dough a Christmassy soul.

Ingredients for approx. 60 croissants:

300 g plain wheat flour
100 g ground almonds
120 g powdered sugar
1 vanilla pod
1 pinch salt
225 g cold butter
3 egg yolks

For the finish:
120 g powdered sugar
1 packet of bourbon vanilla sugar

This is how it works:

Mix the flour, almonds, sugar and vanilla pulp, add the butter and egg yolk and quickly knead everything into a smooth dough. Wrap in cling film and chill for 1 hour.

Preheat the oven to 180 °C top/bottom heat.

Shape the dough into walnut-sized pieces, roll into small croissants and place on a baking tray.

Bake for about 8 minutes – the croissants should remain light in color.

While still warm, carefully roll in the powdered sugar and vanilla sugar mixture and leave to cool on a wire rack.

Our tip: If you lightly roast the nuts beforehand, you will get an even more intense flavor – perfect for all connoisseurs.

A piece of Christmas from the Hotel Augarten in Neustift

Whether you enjoy the vanilla crescents in front of the fireplace with a cup of tea or bring them to your loved ones – they always symbolize a little bit of security. And maybe the taste will even remind you a little of your last winter vacation at our hotel in Neustift in the Stubaital.

“We hope you enjoy baking and send you warm Christmas greetings from Neustift in the Stubai Valley.”

For more recipe ideas, visit our Augarten magazine:
HERE

Sincerely from the Stubai Valley
Helga & Stefan
from the Berg Genuss Hotel Neustift in the Stubai Valley

Source:

From our kitchen

https://de.wikipedia.org/wiki/Vanillekipferl