Summary

Ingredients

• 450 g flour
• 120 g butter
• 200 g powdered suar
• 200 g cream quark, 40% fat
• 0.5 ½ kl. Bottle / s butter-vanilla flavor

For decoration:

• 100 g dark chocolate
• 0.5 ½ cube coconut oil, e.g., Palmin

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Instructions

1. Process all ingredients into a smooth dough. Let the dough rest a little.
2. Preheat the oven to 180 ° C top / bottom heat or 160 ° C convection.
3. Shape the dough into thin rolls, cut into pieces about 5 cm long and shape them into croissants. Place the croissants on baking sheets lined with baking paper and bake for about 10 minutes.
4. Melt the chocolate with the palmin in a water bath and dip or brush the ends of the croissants.