1. First, work the butter, double cream cheese and flour into a smooth dough. Wrap in foil and chill for at least 2 hours or overnight.
2. Then divide the dough into 4 equal parts. Mix the sugar with the hazelnuts. Sprinkle 1/4 of the mixed mixture onto the work surface. Now roll out a quarter of the dough into a circle (approx. 26 cm in diameter) and divide into 16 cake pieces. Process the rest of the dough in the same way.
3. Then roll the cake pieces into croissants from the wide side. Place with the point facing downwards on two baking trays lined with baking paper. Bake one after the other on the middle shelf in the preheated oven at 180 °C top/bottom heat (fan oven: 150 °C) for approx. 12 – 16 minutes until golden brown.
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