For the vanilla crescents, mix the egg yolks with the vanilla sugar, add the margarine and the remaining ingredients and mix briefly.
Form the finished dough into a roll, wrap it in foil and let it rest in the refrigerator. Cut the pieces into even slices and form croissants.
Bake in the preheated oven at 200 degrees top/bottom heat until light. Mix the powdered sugar with the vanilla pulp and sprinkle over the still warm croissants.
Preparation Tip:
It is best to store the vanilla crescents in a cool, well-sealed place.
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