Amaretto coffee croissant

Ingredients for 8 servings:

• 125 g quark
• 125 g flour
• 1 ½ tsp baking powder
• 1 pinch of salt
• 75 g sugar
• 4 tbsp oil (sunflower oil)
• 2 tsp instant coffee powder (espresso powder)
• 2 tbsp Amaretto
• 50 g marzipan paste
• 50 g ground almonds
• 1 egg yolk, for brushing
• possibly milk

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Drain the quark well. Combine the flour, baking powder, salt, sugar, oil, and quark to form a dough. Cover and let stand for about 30 minutes. Dissolve the espresso powder in the Amaretto. Finely dice the marzipan and knead it with the coffee mixture and the almonds. Roll out the dough on a floured surface into a round disc about 4 mm thick. Divide into eighths. Spread the filling over the dough triangles and roll them up to form a point. Brush with egg yolk/milk. Bake in a preheated oven at 170°C for about 20 minutes until golden brown.