Curd Puff Pastry Croissants

by Editorial Staff

Summary

Prep Time	45 mins
Total Time	3 hrs 45 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

250 g flour
1 teaspoon salt
250 g cream quark (cream curd)
250 g butter

Instructions

Sift the flour into a bowl. Add salt, curd cheese and butter. Work the dough with a food processor or a blunt knife (not by hand) until it is balled up and smooth. Let rest in the refrigerator for two hours.
Roll out the dough. Cut out a rectangle measuring 5030 cm. Make a mark every 15 cm at the bottom. At the upper edge the first mark after 7.5 cm, the other markings also after 15 cm. Using the pasta wheel and a ruler, cut out isosceles triangles from the lower corner to the first mark on the upper edge, etc.
Roll up the triangles from the broad side and bend them into a round shape. Place the croissants on a greased tray. Let it rest again under a cloth for about 30 minutes. Bake in the oven preheated to 200 ° for about 20 minutes until golden brown.
Tip: fold the leftover dough from above and below, so that it also forms a triangle, roll up.
You can also fill the croissant with cheese, ham or sausages. They also taste good with jam, fruit or chocolate (Nutella).

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.