John Myers
Ingredients for 12 servings:
- 250 g flour, (1 pinch of salt)
- 230 g butter, cold
- 250 g quark (low-fat quark, squeeze well and then weigh)
- Apricot jam
- 1 egg yolk
- 1 tbsp milk
- Powdered sugar, vanilla sugar, for sprinkling
Instructions
Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes
Topfenkipferl – quick preparation – very popular with coffee
Crumble together flour, a pinch of salt, and butter, and quickly mix with low-fat curd cheese to form a dough. Let it rest in the refrigerator overnight, ideally overnight. (If you want, you can also “roll” it 2-3 times like puff pastry, but it’s not necessary!) Remove the dough from the refrigerator and let it rest at room temperature for about 15 minutes. Preheat oven to 200 degrees Celsius (convection oven). Roll out the dough to about 3-4 mm thick and cut into squares measuring approximately 10 x 10 cm. Place a dollop of apricot jam in the center, fold it into a triangle, fold the triangle over, and shape it into croissants. Place on a baking sheet lined with baking paper and let it rest briefly (10 minutes). Then brush with the egg yolk and milk mixture. After about 20-25 minutes of baking time – the croissants should already be nicely browned – remove from the oven and let cool on a wire rack. Mix equal parts of powdered sugar and vanilla sugar and adjust the sugar.
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