Breakfast chocolate croissant

Ingredients for 1 servings:

• 170 g flour
• 150 g quark
• 150 g margarine
• 20 g sugar
• 1 pinch(s) of cinnamon, if desired
• Flour for the work surface
• 50 g block chocolate or nougat chocolate or chocolate drops or jam of your choice
• 1 egg yolk
• some milk

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

for a good start to the day, makes 9 croissants

Makes 9 croissants. For the dough, combine the margarine and quark, then drizzle in the sugar and cinnamon. Add the flour and knead thoroughly. Then chill in the refrigerator overnight (at least 3 hours). Roll out the dough on a floured surface and cut into equal-sized squares. Place a piece of block or nougat chocolate, or some chocolate drops, or jam on one corner, fold it in, and roll up the square. Roll into a croissant shape. Whisk the egg yolk and a little milk together and brush over the croissants. Preheat the oven to 150°C (fan/convection oven). Bake the croissants for 25 minutes and enjoy while they’re still warm! If you like, you can melt the leftover chocolate and draw stripes over the croissants. I think the croissants with nougat chocolate work best, but everyone has to experiment for themselves. Choose what you like best.