Crispy Croissants with Two Kinds Of Dips
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500g flour
- 250 g low-fat quark
- 125 ml milk
- 150 ml oil
- 1 packet baking powder
- 0.5 teaspoon ½ salt
- 50 g sunflower seeds
- some egg yolk or milk for brushing
For the dip: (bell pepper and onion)
- 250 g low-fat quark
- 125 ml milk
- 1 large bell pepper (or ½ red and ½ yellow)
- 2 medium onion (s)
- some paprika powder
- some salt and pepper
For the dip: (herbal)
- 250 g low-fat quark
- 2 bunch chervil
- 1 bunch parsley
- 1 bunch chives
- 2 teaspoons lemon juice
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- For the croissants:
- Mix the low-fat quark with the milk and oil. Add flour, baking powder and salt and knead well together. Roll out the dough on a little flour into a 1/2 cm thin circle and cut into 12 even triangles.
- Spread the sunflower seeds on a flat plate, lightly press the triangles of the dough into it and roll up from the long side so that the seeds are on the outside.
- Brush with a little egg yolk or milk and bake in the oven preheated to 200 ° C for about 20 minutes.
- For the pepper dip:
- Wash the peppers, cut in half, core and finely dice. Peel and chop the onions. Mix the quark with the milk, mix in the diced paprika and onions. Season to taste with paprika powder, salt and pepper.
- For the herbal dip:
- Wash all herbs, finely chop and mix with the quark. Season with lemon juice, salt and pepper.
- Variants:
- Before rolling up the croissants, add small cubes of bacon or chopped olives to the batter. Or put small cubes of ham in the dip instead of the pepper cubes.
- Also delicious with a horseradish dip.
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