Summary

Ingredients

For the filling: with walnut

• 500 g walnuts
• 100 g honey, liquid or solid
• 3 tablespoon honey, for brushing
• 200 ml milk, (possibly a little more)
• cinnamon
• orange peel

For the filling: lime and marzipan

• 0.5 ½ lime (s)
• 150 g jelly, (lemon jelly)
• 200 g marzipan or marzipan paste
• 100 g powdered suar

For the filling: curd and raisin

• 500 g low-fat quark
• 3 tablespoon sour cream
• 2 tablespoon lemon juice
• 1 teaspoon lemon peel
• 2 tablespoon honey, (liquid)
• 100 g raisins
• 1 egg (s)
• 75 g couverture (whole milk or dark chocolate)

For the filling: with powder / plum jam

• 300 g plum jam
• 1 teaspoon cinnamon or gingerbread spice
• 2 tablespoon rum, (or orange juice)
• 50 g powdered suar

For the filling: with apple

• 3 apples (Boskop, Cox Orange or similar)
• 4 tablespoon jam, (apricot jam)
• 3 tablespoon almond (s), (chopped or chopped)
• 5 tablespoon lemon juice
• 100 g powdered suar

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Instructions

1. For the sake of clarity, the fillings should be recorded as a separate recipe. These filling recipes each fit 24 croissants according to my recipe Basic recipe for stuffed croissants.
2. If you want to fill the 24 croissants differently, you have to divide the quantities accordingly.
3. Walnut:
4. Chop 400 g walnut kernels rather finely (can be partly as ground - but still a bit chunky), roast a little dry, add honey and milk and simmer to a pulp (possibly add a little more milk - depending on the suction power and degree of chopping of nuts). Season with a little orange peel and / or a hint of cinnamon.
5. Brush the finished croissants with some warmed honey while they are still warm and sprinkle with chopped walnuts.
6. Lime marzipan:
7. Finely grate the peel of the lime, mix well with the lemon jelly and marzipan (grated).
8. Squeeze the lime half. When the croissants have cooled down, decorate them with icing lines made from powdered sugar and 2-3 tablespoon lime juice.
9. Quark Raisin:
10. Mix well drained (!) Quark with sour cream, lemon juice, lemon zest, honey, raisins and the egg.
11. Melt the couverture in a water bath. Once the croissants have cooled, decorate them with couverture lines.
12. Jam:
13. Mix the powder / plum jam with the spice and rum (or orange juice) well.
14. When the finished croissants have cooled, dust them with powdered sugar.
15. Apple:
16. Clean and grate the apples and stir in 1 splash of lemon juice (if very juicy apples then allow to drain a little). Mix in the apricot jam and almonds.
17. Once the croissants have cooled, cover them with the glaze made from the remaining lemon juice and powdered sugar.