Nut Croissants Made from Quark and Oil Dough
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 150 g quark
- 60 ml milk
- 70 ml oil
- 70 grams sugar
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 300 grams flour
- 1 packet baking powder
For the filling:
- 200 g nuts, round
- 2 tablespoon sugar
- 1 shot rum
- 80 g marzipan
- milk
Print Recipe
Pin Recipe Instructions
- Dough:
- Mix the quark, milk, oil, sugar, vanilla sugar and salt together. Mix the flour and baking powder and knead into the quark mass until a smooth kneading dough is formed. Divide the dough into two parts and roll out each into a round sheet of dough, adding a little flour if necessary.
- Filling:
- Mix the ground nuts, sugar, rum and marzipan (warm up a little in the microwave so that it can be kneaded better) and add enough milk to make a smooth, spreadable mixture.
- Spread the nut mixture on the dough sheets, cut each into 12 pieces of cake. Roll up the pieces of cake from the broad side to the point and bend them into croissants.
- Bake the croissants on a baking sheet lined with baking paper in a preheated oven at 170 ° C for 20 minutes. You can then sprinkle them with powdered sugar or sprinkle with icing sugar.
- Makes about 24 pieces. If you want it bigger, either just roll out a sheet of dough or cut just 8 pieces of cake from a sheet.
- You don`t have to add marzipan, but it makes the croissants more juicy.
- The croissants can be frozen very well and otherwise they taste delicious the next day (in contrast to yeast pastries), provided they were wrapped up.
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