Stuffed Curd Croissants
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g flour
- 250 g quark, lean
- 70 g suar
- 0.5 teaspoon ½ salt
- 1 small egg (s)
- 50 g mararine
- 1 bag vanilla sugar
- 1 tablespoon kirsch
- 0.5 bag ½ baking powder
- Apricot jam, for filling
- Cake glaze, (powdered sugar glaze) for brushing
Print Recipe
Pin Recipe Instructions
- Make a kneading dough from all the ingredients (except jam and powdered sugar). Cut the dough into 4 parts. Roll out each part into plate-sized pieces and then cut into 8 pieces of cake, place 1 teaspoon of jam on the wide side and roll up. Makes 32 croissants (can also be filled with red jam or a nut or poppy seed filling).
- Bake in the oven for about 25 minutes at 180 degrees. Let cool down a little and brush with icing sugar icing.
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