Amaretto Coffee Croissant
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 125 g quark
- 125 g flour
- 1 ½ teaspoon baking powder
- 1 pinch (s) salt
- 75 grams sugar
- 4 tablespoon oil, (sunflower oil)
For the filling:
- 2 teaspoon coffee powder, instant (espresso powder)
- 2 tablespoon amaretto
- 50 g marzipan paste
- 50 g almond (s), round
- 1 egg yolk, for brushing
- possibly milk
Print Recipe
Pin Recipe Instructions
- Drain the quark well.
- Work the flour with baking powder, salt, sugar, oil and quark into a dough. Cover and let stand for about 30 minutes.
- Dissolve the espresso powder in the amaretto. Dice the marzipan and knead with the coffee mixture and almonds. Roll out the dough on a floured work surface about 4 mm thick into a round plate. Divide into eighths. Spread the filling onto the triangles of the pastry and roll up to the tip. Brush with egg yolk / milk.
- Bake in a preheated oven at 170 degrees for about 20 minutes until golden.
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