For the powidl crescents, melt the summer butter in a saucepan, stir in half of the flour and the powidl jam, then remove from the heat.
Stir in the two egg yolks and mix in the remaining flour. Form the mixture into a ball and let it cool in the refrigerator for at least 1 hour. Line a baking tray with baking paper and preheat the oven to 180 °C.
After the cooling time, form the dough into a roll, cut finger-width pieces, roll into small sticks and then form into croissants. Bake for about 15 minutes.
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