John Myers
Ingredients for 1 servings:
- 500 g flour
- 500 g margarine, low-fat also works
- 1 egg yolk
- 3 tbsp sour cream
- 1 egg white
- n. B. sugar
- 1 jar plum jam
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Ancient family recipe
Make a dough from flour, margarine, egg yolk, and sour cream and chill it thoroughly, preferably overnight. Set aside a plate each with beaten egg whites and sugar. Roll out the dough not too thinly (approx. 5 mm) on a floured surface and cut out circles using something like a large glass. These should be about 10 cm in size. Place a teaspoon of plum jam in the center of these circles and fold them together. Dip one side first in egg whites, then in sugar, and press down lightly. Place sugar-side up on a baking sheet lined with baking paper and bake at 180°C (convection oven) for about 15-20 minutes until golden brown. The name “splinter croissant” comes from the cracking of the crust during baking.
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