Stuffed Croissants
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 300 grams flour
- 1 point baking powder
- 75 grams sugar
- 6 tablespoon milk
- 6 tablespoon oil, neutral
- 1 pinch (s) salt
- 150 g quark, (low-fat quark)
For the filling:
- jam
- Nutella
- sugar
- cinnamon
- Grated chocolate
For painting:
- egg yolk
- Condensed milk
Print Recipe
Pin Recipe Instructions
- Make a quark-oil dough with the kneading hook of the mixer. Do not stir too long, otherwise the dough will be sticky.
- Roll out the dough into a rectangle or circle. Cut open like a cake with the pastry wheel.
- Spread the filling over the dough as desired and roll up into croissants.
- Line a baking sheet with parchment paper and place croissants on top. Brush with egg yolk and condensed milk.
- Bake in a preheated oven at 200 degrees for about 17 minutes.
- Croissants can also be sprinkled with flaked almonds and granulated sugar before baking or decorated with icing after baking.
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