Odenwald Potato Croissants
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g potato (s)
- 500g flour
- 100 g butter
- 25 g bakin powder
- 160 g suar
- a bit salt
- some plum jam, (plum jam)
- 2 egg (s)
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes as jacket potatoes, then peel the potatoes and grate them finely.
- Sieve the flour with the baking powder several times.
- Work the potatoes, flour, sugar, butter and salt into a dough. Divide the dough into five to six parts.
- Roll out each piece into a round plate about 20 to 25 cm in diameter. Cut each piece of dough diagonally crosswise into four parts with a knife.
- Put one to two teaspoons of plum puree (latwerge) on the individual pieces and roll up into a croissant starting from the long side. Place the croissants on a baking sheet, whisk the eggs and brush the croissants with it.
- Bake the croissants in a preheated oven at 180 degrees for about 20 to 25 minutes.
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