Crispy croissants with two dips

Ingredients for 12 servings:

• 500 g flour
• 250 g low-fat curd cheese
• 125 ml milk
• 150 ml oil
• 1 packet of baking powder
• ½ tsp salt
• 50 g sunflower seeds
• some egg yolk or milk for brushing
• 250 g low-fat curd cheese
• 125 ml milk
• 1 large bell pepper(s) (or ½ red and ½ yellow)
• 2 m.-sized onion(s)
• some paprika powder
• some salt and pepper
• 250 g low-fat curd cheese
• 2 bunches of chervil
• 1 bunch of parsley
• 1 bunch of chives
• 2 tsp lemon juice
• some salt and pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Ideal for the party

For the croissants: Mix the low-fat quark with the milk and oil. Add the flour, baking powder, and salt and knead well. On a lightly floured surface, roll out the dough into a 1/2 cm thin circle and cut into 12 even triangles. Spread the sunflower seeds on a shallow plate, lightly press the dough triangles into it, and roll them up from the long side, so that the seeds are on the outside. Brush with a little egg yolk or milk and bake in an oven preheated to 200°C for about 20 minutes. For the paprika dip: Wash the bell peppers, halve them, remove the seeds, and finely dice them. Peel and finely chop the onions. Mix the quark with the milk, stir in the diced bell peppers and onions. Season to taste with paprika, salt, and pepper. For the herb dip: Wash all the herbs, finely chop them, and mix them with the quark. Season to taste with lemon juice, salt, and pepper. Variations: Before rolling up the croissants, add small cubes of bacon or chopped olives to the dough. Or add small diced ham to the dip instead of the bell peppers. It’s also delicious with a horseradish dip.