Summary

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

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Instructions

1. 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).
2. Bake in the oven for about 25 minutes at 180 degrees. Let cool down a little and brush with icing sugar icing.